These cacao beans originate from the Tireo farm, neighboring our world-renowned farm Los Ancones. You may know it as one of the single estate chocolate bar with several Academy of Chocolate and International Chocolate Awards, and known as the 1st CRU plantation chocolate.
This farm is appreciated by a select group of chocolatiers by virtue of the particularly wide genetic collection planted here, which includes an extraordinary collection of elite varieties from all over the country. Tireo is part of the Los Bejucos Denomination of Origin, an official Denomination established since 2012. This farm is the genetic base for the development of other exclusive plantations within the same Denomination of Origin.
The non-profit Fuparoca foundation is nurtured from Tireo, for the benefit of small Dominican cacao producers.
This origin has represented the promise of Dominican cacao internationally with honor. The chocolate represents the special attributes that contribute to this origin’s distinct personality.
Rich chocolate notes, pleasant acidity and hints of black pepper and olive. Reminiscent of wood. Some spices and nuts, ending with a smooth hint of fruits towards the end and a long aftertaste.
Innovation and processing
Centralized fermentation & drying at CE.T.I.CO, which stands for Center for the Integral Transformation of Cacao.
This is a unique facility conceived by Rizek Cacao to produce the best, distinctive cacao, from wet beans.
- The first fully integrated post-harvest cacao processing center.
- Exclusive methods and equipment for fermentation and drying.
- Microbiological controls.
- Highly qualified professionals.
- Sensory panel.
- Physical and chemical parameters quality control for all batches.