Cocoa beans of the countries of Central America and the Caribbean export three main varieties of cocoa beans, hybrid Trinitario, bulk Forastero and elite Criollo, which grow thanks to the favorable conditions of the Cuban climate and natural irrigation.
Grand Cru Trinitario de Baracoa has an interesting “masculine” character, 70–80%. The rather sharp aroma of Cuban cocoa beans is explained by a long fermentation process, up to 95%. This is followed by medium frying and conching for about 45–48 hours. The taste opens with a juicy iridescent cherry shade, gradually saturated with almond, cinnamon and tobacco notes. This is a truly bitter chocolate with a strong character, palpable bitterness, requiring no additives.
- Cuba Baracoa cocoa bean variety (Grade A) ((Cuba Baracoa (Grade A)), named for the small town of Baracoa, is a Trinitario hybrid. Cuba Baracoa cocoa bean variety has a light, pleasant acidity , it also traces tastes: tobacco, mahogany, royal palm, nuts, cherries, raisins, cream and sugarcane.
- Dominican Republic Hispaniola cocoa bean variety (Dominican Republic Hispaniola) , is Organic Certified, is a mixture of Amazon cocoa bean varieties (mainly Amelonado (Amelonado), which is a variety of Forastero cocoa bean variety), Ecuadorian Nacional cocoa bean varieties, Venezuelan Criollo cocoa bean varieties and Rio Caribe cocoa bean varieties, plus Trinitario hybrid cocoa bean variety, ML hybrids and some Jamaican cocoa bean varieties.
Cocoa beans of the Dominican Republic Hispaniola variety are characterized by taste notes and aromas by region of cultivation, which include earthy shades of cocoa, leather, tobacco, spices, fruit shades of banana, guava. This cocoa bean variety is noticeably sour, and may have a bitter, astringent flavor.
- Haiti Cocoa Bean Variety (Haiti) is a mixture of Amazon cocoa bean variety (Amelonado from Martinique), Ecuadorian Nacional cocoa bean variety, Venezuelan Criollo cocoa bean variety, and Trinitario cocoa bean variety.
Haiti cocoa beans have a significant level of acidity, the classic aroma of cocoa beans includes a pleasant touch of sweet spices.
Haiti cacao beans are used mainly in mixtures with other, more saturated and aromatic cocoa varieties. This variety of cocoa beans was not independently used in the manufacture of chocolate.