A selection of highly distinctive beans along with the unique capacity to tailor-make cacao bean recipes for and with our clients.
Individual flavors that can be as far apart from each other as a Sauternes from a Médoc.
All of them are available in the processing stage of your preference.
A strong chocolate center with dark sugar and wood notes, light acidity and floral notes, underpinned by a pleasant walnut astringency.
Most of the cacao farms in the Duarte cluster are located very close to San Francisco de Macorís, the province’s capital. This was the birthplace of Héctor José Rizek Llabaly, the company’s patriarch, who still lives there. It is where his company has created CETICO, the world’s largest cacao processing plant. Wet organic cacao (cacao en baba, with the seeds still embedded in the fresh pulp) from all over the country is fermented and dried here according to more than 40 recipes tailored to specific clients and projects like Rizek Essentials. The cluster is home to three of the origins in the Rizek Essentials collection, Los Bejucos and El Ramonal with their own Denomination of Origin since 2012, and Duarte. There are noticeable flavor differences among the three, the combined result of variations in terroir and rigorously precise, detailed processing at a centralized location that excitingly brings out what is unique to each origin.Soil & geographical features
Tropical rainforest. Clay loam soil. Eastern end of Cordillera Septentrional (mountain chain running parallel to the north coast of the Dominican Republic).
Dominated by lychee/rhubarb and complex acidity, with tropical fruits and delicate black tea astringency plus chocolate, milk and grassy hints.
There is great promise for quality cacao in this region, as well as a potential for cacao agro-tourism because of the beauty of its farms and proximity to the coast, the town of Sabana del Mar and the historic Sánchez port from which cacao was traditionally exported on Samaná Peninsula, one of the great touristic attractions of the region. There is a close relationship and trust between local buyers and farmers in this region.Soil & geographical features
Tropical coastal plains of Sabana de la Mar and fresher Piedmont. Coastal Plains of Sabana de la Mar, Pie de Monte, Sierra El Seibo and Los Haitises. For more information on El Valle, please contact us at: firstname.lastname@example.org
Distinctive olive, nuts and wood, with a chocolatey center leaning towards prune and raisin, plus light acidity, strawberry and hint of jasmine.
Warmer than the hilly Ramonal, the entire area is irrigated by three underground rivers, and there is perfect soil drainage even in the flat lower region. The 86 cacao farms certified organic and comprising about 10,927 tareas (690 ha) in Los Bejucos share special attributes that contribute to this origin’s distinct personality. Already blessed with natural advantages, farms are undergoing revitalization adding improved clones to their older stock. Everywhere one goes in Los Bejucos there are sliding roof dryers in various stages of conservation. There is something seductive about the flavor profile of this origin: a powerful yet round blend of satisfying cacao, rich dried fruits like prunes, walnuts, a hint of black olives, and fresh berry notes.Soil & geographical features
Humid subtropical. Clay loam soil. Northern Mountain Range, Canete, Nona and Nonaita Rivers
Chocolatey citrus with walnuts and wood, grassy undertones and hints of strawberry, almond and geranium.
In 2007 the province of Salcedo was officially renamed Hermanas Mirabal in honor of the three Mirabal sisters, who heroically defied the dictator Rafael Leonidas Trujillo and were assassinated by Trujillo’s minions in 1960. To this day, neighboring cacao farmers treasure a special link with the Mirabal family, who also grew cacao. The farmers’ commitment to biodiversity through the organic farming program developed by the Rizek Group’s FUPAROCA (Fundación Para La Asistencia Social, Recuperación y Manejo Orgánico de Plantaciones Cacaoteras) agency preserves one side of the Mirabal sisters’ legacy: respect for all forms of life.Soil & geographical features
Tropical Rainforest, Clay loam soil, Limestone and coarse-grained calcareous conglomerates, Cordillera Septentrional (a mountain chain running parallel to the north coast of the Dominican Republic) and Cenoví River. For more information on Mirabal, please contact us at: email@example.com
Chocolate core with bittersweet grapefruit, walnuts, wood and olive complexity, balanced with the vegetable tartness of physalis (goldenberry), and blackberry.
As in other parts of the Monte Plata province that contribute cacao to the Rizek Essentials origin collection, it seems as if cacao has been there for centuries along with the farms in the municipalities of Yamasá, Peralvillo, and Bayaguana that account for the bulk of cacao production. But the history of the region is far more complex than meets the eye. Cacao has come into its own only in recent decades to diversify an economy that has largely depended on sugar cane, tobacco, and cattle ranching, concentrated largely in flatter lands of the province.Soil & geographical features
Sub-tropical Rainforest, argillaceous soil, Sierra de Yamasá (Yamasá Mountain Range) and Ozama and Yabacao Rivers.
A collection that celebrates the depth and excellence of Rizek Cacao. Cacao was introduced into the Dominican Republic over a period of 5 centuries.
We have selected and analyzed these unique clones based on historical significance and exclusivity.
For wholesale, contact us at: firstname.lastname@example.org
It is the Latin word for admirable. Mirabilis is the result of a lengthy “study” where we evaluated clones and varietals based on productivity and flavor. Mirabilis has a proven yield of 2.5kg. per plant, per year, with traditional farming techniques, and no fertigation.
An initial chocolate note, followed by aromas of raisins with rum. A distinct oaky note, along with cacao and tobacco, become present. Long aftertaste.
These beans are well-fermented and cured in barrels that were formerly used for the production of rum. Our cacao is stored in these barrels for months. In this period, all the aromas of wood and rum penetrate the beans.
Initially roasted nuts, dried fruits such as raisins and prunes are perceived. In the middle of tasting floral woodsy stroke.
Dominican Nacional is our first bar with beans from the Rizek Historical Selection, a collection that celebrates the depth and excellence of Rizek Cacao. We have selected and analyzed unique clones from previous centuries based on historical significance and exclusivity. The Dominican Nacional has Ecuadorian DNA with Dominican blood. Pure, old EET’s (Estacion Experimental Tropical) grafted onto robust Dominican rootstock.
Rich chocolate notes, pleasant acidity and hints of black pepper and olive. Reminiscent of wood. Some spices and nuts, ending on a long aftertaste.
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 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.
Typical notes of Caribbean cacao, racemosa pepper, licorice and ginger. Pleasant acidity and fruity aftertaste.
This cacao bean recipe benefits, on a holistic level, from the composition of other crops growing in the region and the specific farms. To be precise, the native West Indian bay trees and ginger crops, positively impact this exotic flavor profile.
Notes of red, dried and fermented fruits, a light touch of red wine and a delicate hint of acidity. Medium chocolate flavor.
El Ramonal is one of our established Denomination of Origin, since 2012. El Ramonal is a hilly region in the eastern part of Duarte Province known for splendid views, lush vegetation, and small cacao farms built on steep slopes. Carefully protected from soil erosion by strategic planting of useful ground covers and towering shade trees, it supports a wealth of small inter-cropped organic cacao farms that can look like intimate tropical paradises or inexhaustible home gardens.
Medium chocolate notes. Ripe fruits and olive. Light acidity and hints of woods (cedar), and spices.
Single Estate cacao beans, an exceptional profile originated from our very own Hacienda La Esmeralda, an enchanting farm located in San Francisco de Macorís. Founded by Héctor Rizek Sr., Hacienda La Esmeralda was the first cacao farm owned by the family. The exceptional flavor profile for this chocolate reflects the formidable quality of the cacao beans, and the meticulous preservation of the estate. With an extension of almost 112 acres and trees that are over 40 years old, La Esmeralda produces approximately 1,200kg on a yearly basis. These beans were awarded “Cocoa of Excellence” by the International Cocoa Awards organization in 2013.