Our Cocoa
Traditional
Reproduced by seeds for many years; many of the plantations are 40 years old or more. There are few areas left in the cocoa-growing municipalities, mainly plantations remain on peasant farms in the municipalities of Baracoa, Maisí and Imías and plants interspersed with coffee in the rest of the cocoa-growing municipalities. Their ears have different sizes and colors: green, dark green, light green, light red, purple-red; They have different shapes: Angoleta, Cundiamor, Amelonado and Calabacillo, with Amelonado predominating. The grains are usually small, about a gram or less, with a violet color, although the intensity of the violet may be greater or less.
Hybrid
Acriolled Hybrid Cocoa is the one that has been achieved by crossing different trees that have been studied and selected for being the best: for the quality of the seed, for being very productive and for their resistance to diseases. The seed has an excellent chocolate flavor and high butter content.
Clone
Cloned cocoa is a variety created through selective breeding techniques, focused on improving characteristics such as disease resistance, yield and grain quality. This process involves selecting mother plants with desirable attributes and reproducing them exactly, maintaining their genetic characteristics. Cloned cocoa has revolutionized the industry by offering consistency in flavor and quality, facilitating large-scale production and guaranteeing standards of excellence in the final product. Furthermore, this approach has allowed the preservation of native varieties and adaptation to different climatic conditions, thus promoting sustainability and diversification in tropical cocoa production.