ABOUT OKO CARIBE
Nestled in the heart of the cacao rich Duarte province in the Dominican Republic, Öko-Caribe (“Eco-Caribbean” in German)
With more than 50 years of combined experience in cacao, owners Adriano de Jesus Rodriguez and Gualberto Acebey Torrejon have fine-tuned their systems to ensure consistent, superior quality in their 500+ tons of annual production. Öko Caribe maintains close relationships with its 165 farmers through technical training, in agronomic practices and organic certification.
In addition, owners Adriano and Gualberto have personal relationships with all farmers, offering microfinance loans for cacao-related expenses, as well as personal loans for family emergencies or other community needs. The loyalty between Öko Caribe and the farmers they work with is not only evidenced in daily interactions between staff, management and farmers, but also in their best-in-class, award winning final product.
Learn more about this cacao origin
The El Cibao region, home to ÖKO’s network of farmers, is center of the Dominican Republic’s cacao production. The soil is rich and fertile, and the rainfall plentiful: ideal conditions for Theobroma cacao.
Flavor Profile of Cacao Beans:
FARMER IMPACT
POST HARVEST PROCESSING
Fermentation
Centrally fermented in wooden boxes 78% well fermented using FCCI protocol
Harvest Season
March through June
Drying Protocol
Indirect sun in solar dryer on mesh or wooden tables and direct sun on cement patio
Certifications
USDA Organic Certified
FERMENTATION & DRYING
Cacao is centrally fermented at this facility from cacao sourced from Oko’s association members
