ws-samoa
Samoa
Samoa reviewed
admixture
A Pacific island origin where smallholder cacao supports both export and the domestic koko Samoa drinking tradition. Cacao was a major Samoan export in the mid-20th century and has drawn renewed interest from craft chocolate buyers.
| Country | Samoa |
|---|---|
| Growing region | Asia & Pacific |
| Coordinates | -13.80°, -172.00° (approx.) |
| Elevation | 0-300 m |
| Producer | regional |
| Genetic groups | admixture |
| Traditional class | Trinitario |
| Also known as | Upolu, Savai'i |
| Bean notes | Introduced hybrid material; older Samoan selections are noted by buyers for desirable flavour. Cacao is closely tied to the local 'koko Samoa' drinking-chocolate tradition. |
| Harvest season | harvest spread across the year |
| Fermentation | Smallholder fermentation, with much of the crop processed at household scale. |
| Drying | Sun-dried; some beans roasted directly for domestic koko Samoa use. |
| Flavour | cocoa · nutty · earthy · mild |
| Updated | 2026-05-22 |
Sources
- ACIAR, 'Boutique chocolate demand revives Pacific cocoa industry'
- Pacific Trade Invest, 'Chocolate Industry in the Pacific set to grow'