Cocoa was first introduced to the Dominican Republic by Spainiards in 1600, as a potential agricultural venture. Over time, influence from French and German colonizers helped to develop the seed — as well as better fermentation and drying techniques — in hopes of making cocoa a feasible export. It was a success, and today the DR produces 2% of the world’s cocoa and 70% of organic certified cocoa. Cocoa farming is difficult for farmers here, however, as incomes fluctuate with the seasons and markets. It is not an industry that lends itself to financial growth or planning, and as a result, younger generations of cocoa farmers are becoming less and less abundant.
Plantations such as CONACADO, whom we partner with, are looking to tackle this rift between growing international demand and weakening local systems of production. Along with a host of other initiatives, the co-op distributes Fair Trade premiums for use in community and environmental development. They have even recently purchased their own processing plant, putting production power into the hands of farmers like never before. In this way, our partner — Valrhona — is committed to supporting producers economically and environmentally, above all else.

OUR TASTE OF DOMINICAN REPUBLIC

DARK CHOCOLATE | 72%

In Santo Domingo, the cocoa beans are left to ferment in a heap. It is here that they take on the subtle acidity of a ripe current, the smell of tobacco, and — above all else — a camphorated, even mentholated freshness. It haunts the mouth.