World Of Cocoa
England’s relationship with cacao, cocoa and chocolate spans centuries from the days of royal indulgence to the contemporary surge in artisanal craftsmanship.
Cuba's diverse geography, including mountains, plains, and coasts, creates a unique terroir that influences the distinct flavor profiles of its cacao.
Costa Rica's diverse geography, with its coastal plains, highlands, and volcanic soils, creates a unique terroir that influences the flavor profiles of Costa Rican cacao.
With the opening of China to the world in the late 20th century, cacao and chocolate began to make their way into the country, initially as exotic and unfamiliar treats.
40% of the cacao in Bolivia is wild, which means that the trees are born and grow without human intervention: a step ahead of organic or ecological agriculture.
Belize is experiencing a cacao renaissance, marked by a renewed focus on quality, sustainability, and the production of fine flavor cacao.
