The characteristic flavour of the coca bean depends largely on its country of origin. Just like the wine grape, the soil, the way of cultivation and the type of the plant all define the special taste. Cocoa cultivation isn't an easy task. The plant grows only in a warm but wet climate and exclusively near the 20 degrees North or South latitude. Although heat is essential for the plant, it needs to be protected from direct sunlight. The best location is a shady place under high trees.
Click on any continent to discover the various regions.
Mexico could be seen as the home of coca cultivation as the aboriginal Mayans started the cultivation and domestication of the plant in the today's Mexico's and on the surrounding areas. However, cocoa didn't originate from here. It comes from the source area of the Amazon, in today's Brazil, Peru and Ecuador.
The South American country, which got its name from its discoverer, Christopher Columbus and is located in the Northwestern part of the continent is an outstanding coffee and cocoa growing land. Its best known cocoa types: Trinitario and Criollo
Taste: lightly fruity and bitter, intense cocoa flavour
The Tropical country, which borders the Caribbean Sea, is the homeland of the famous Criollo cacao tree which has been popular since the 16th century. The purest and best type of Criolli is the Porcelana cacao which is reflected by its price. Its name comes from the under ripe fruit's slightly transparent, porcelain-like colour.
Peru is South America’s third largest country and the biggest one in the Andes. The tropical climate of Peru offers perfect conditions for cocoa growing. According to scientific reserch, cocoa comes from the up-river Amazon River region.