Cacao Origins

Home of the rare Nacional variety, famous for floral "Arriba" character. One of the most distinctive origins in fine chocolate.

Highly variable by region. The best Peruvian lots rival Madagascar for fruit complexity; commodity lots are unremarkable.

An emerging origin with genuine diversity. Highland lots from Huila and Sierra Nevada show excellent fruit and floral complexity.

Legendary origin. Porcelana and Sur del Lago Criollo are among the rarest and most prized beans in the world.

The world's most produced fine-ish cacao. Bold, reliable, classic "chocolate" flavor. The backbone of most blends.

The largest cacao producer in the world. Commodity-focused, but some fine-flavor cooperatives are emerging.

The benchmark for bright, fruity fine cacao. Sambirano Valley beans are among the most expressive in the world.

East African cacao with depth and earthiness reminiscent of the region's coffee. Kilombero Valley is the notable growing area.

Complex Caribbean origin with earthy depth and unexpected fruit. One of the more characterful origins in the hemisphere.

Bright, acidic, and funky. Maralumi estate is the benchmark. Not for everyone, but fascinating in the right hands.