Introduction to Dominican Republic

Our Dominican Republic cacao comes from the fertile Hermanas Mirabal province in the island’s north. This region’s rich soil, balanced humidity and biodiversity make it one of the country’s most celebrated cacao-growing areas.

The beans are cultivated by smallholder farmers, many tending just a few hectares passed down through generations. They work within local cooperatives that provide shared fermentation and drying facilities, along with training and resources to maintain consistently high quality.

Most farmers use agroforestry methods, growing cacao beneath the shade of native trees, citrus and plantains. This preserves biodiversity, enriches the soil naturally and protects the landscape. It’s a way of farming that respects both flavour and the environment.

After harvest, the fresh cacao is brought to central fermentation sites. Here, the beans ferment in wooden boxes and are carefully sun-dried. This structured post-harvest process brings out the bright fruit notes and balanced acidity that define Hermanas Mirabal cacao.

When you enjoy this bar, you’re tasting the work of dedicated farming families who combine tradition, community and ecological care to produce some of the Dominican Republic’s finest cacao.