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Baracoa beans are very old (ancestral) coffee beans, which were able to retain all their character because they are in a very
isolated area.
Thanks to the island's isolation, local producers did not have to face pressure from lobbies to over-increase productivity: the
local varieties managed to retain their character, and so high-yielding varieties were not planted.
A small island where the St Vincent Cocoa Company grows cocoa. They manage about 250 hectares of land and buy cocoa from about 100 farmers. This grows among all kinds of other crops like corn, banana and ginger. In the shade of coconut and mahogany trees.
Flavor profile according to the manufacturer: a full, powerful cocoa with a wonderful taste of citrus and lime zest. Tons of bread and stuff. The tannins also stand out (like wine).
The Cuba Baracoa 70% from KRAK Chocolate sends you on a delicious trip to the beautiful Caribbean island. Notes of rum, sugar cane and citrus fruits! Mark learned his trade as a chef pâtissier in the star-studded Dutch kitchen. And that's exactly what you can try in his award-winning favors!
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