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.
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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.
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.
One of only two cacao bean regions with Denomination of Origin status, sanctioned by Dominican and International regulations. The Ramonal area possess’ excellent agro-ecological, climatic and social characteristics. Cacao beans originated from this area, have a genetic makeup of 71% Forastero (Amazonian Amelonado) and the rest is Curaray and Marañon.
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 the outskirts of San Francisco de Macorís. Confined within an area of just above 100 acres, it is home of over 24,000 carefully grafted cacao trees. Moreover, this is a popular tourist destination for whole families who wish to be educated on organic farming practices.
An initial chocolate note, followed by aromas of raisins with rum. A distinct oaky note, along with cacao and tobacco, become present. Long aftertaste.
Fruit of our innovative project of well fermented cacao beans aged in repurposed authentic oak rum barrels.
Initially roasted nuts, dried fruits such as raisins and prunes are perceived. In the middle of tasting floral woodsy stroke.
Ecuadorian DNA, with Dominican blood. Pure, old EET’s grafted onto robust Dominican rootstock.