Thursday, May 31, 2007

Diferencias Regionales del Cacao. (Caribe)

Continuando con las diferencias entre las regiones cacaoteras en el mundo, nos toca escribir un poco sobre las caracteristicas del Cacao producido en las islas del Caribe.
Granada: Productor de finos Trinitarios, el Cacao de Granada, comparte mucha similitud con otros Cacaos producidos en el Caribe. Es ligero al paladar con una variedad de sabores encontrados, como lacteo, madera y algunos tonos de acidez dependiendo de la hacienda productora.
Haiti: Es un Cacao con cuerpo ligero, con altos niveles de acidez. Sabores simples de especias dulces son encontrados en este Cacao. Es un producto para ser utilizado en mezclas con otras variedades.
Jamaica: El Cacao producido en esta isla del Caribe, se caracteriza por ser en su mayoria variedad Trinitario. Es entre ligero y medio al paladar, sabores de ron dulce y lacteos son encontrados, al igualque sabores de duraznos y cedro.
Trinidad: La isla de Trinidad es conocida por ser el sitio de origen de la variedad Trinitario, caracterizada por su delicado sabor (Criollo) y por su resistencia y dureza (Forastero). El Cacao de Trinidad puede variar tremendamente en sabor, como notas de acidez y madera, pasto fresco y mantequilla, o tambien frutas citricas con sabores tropicales. Su cuerpo es medio y semi delicado al paladar.


Regional Differences of Cacao. (Caribbean):
As a continuation of the Regional Differences of Cacao around the world, I will write this time about the fine Cacao produced in the Caribbean Islands.

Grenada: An Island known for the production of fine Trinitarios. Grenada’s Cacao shares similar flavor characteristics as many other Caribbean varieties. It is lighter on the palate with varying flavors of fresh dairy, woody and grassy nuances, white fruitiness, and even some degree of acidity, depending on the manufacturer.
Haiti: Hatian Cacao is caracterized for its high levels of acidity and light body. A noncomplex flavor of sweet spice and cocoa, makes it good in blends but not on its own.
Jamaica: Cacao produced in this Caribbean Island is predominantly of the Trinitario variety. Flavors of sweet rum and fresh dairy, along with peaches and even woody notes of cedar and juniper are commonly found, giving the Jamaican Cacao a light-to-medium taste on the palate.
Trinidad: The Island of Trinidad, well known as the birthplace of Trinitario cacao, which is the hybrid result of crossing Criollo and Forastero varieties back in the 1700s.
Trinidadian cacao can vary tremendously in flavor. There can be a woodiness and spicy tartness in one chocolate, grass and butter tones in another, and slight citrus and tropical nuances in other ones. Generally, the body is medium and somewhat delicate on the palate.

3 comments:

Mayumi said...

Hola Carlos!
Soy japonesa.

I have never seen Haitian cacao.
Have you ever tried ?

If it possible, please tell me more about this cacao. (taste, species, main area of produce...etc.)

Thank you for tell me,

P.S. I tried to send you my e-mail, but I coudn't.

Carlos Coronado said...

Hello Mayumi, first of all thanks for visiting my blog. Haitian Cacao is produce in the island of Haiti, located in the caribbean. I have tried chocolate with hatian cacao as a blend with other cacaos from other countries, so it is difficult for me to describe Hatian Cacao as itself. Thanks for you message Mayumi and have a great day!!! Sayonara..

mayumi said...

Thank you very much for your quick return. I hope that someday I'll be able to taste Haitian cacao.

Sometimes I read your wonderful blog.
I'm looking forward to read your next article.

Have a great day, see you (in japanese "Matane").