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The Dominican Republic produces sought-after and fine cocoa with highly dis- tinctive flavours. The diversity of the landscape gives Dominican cocoa extremely varied aromatic qualities. One of the finest qualities of Grand Cru cocoa is found in Los Bejucos where the subtropical climate with 80% relative humidity and three underground rivers which constantly irrigate the soil. The cocoa from this geo- graphical area has a pleasant clear colour with a highly intense aromatic profile and has been awarded a Certificate of Designated Origin. From the Province of Duarte comes the “Los Palmaritos” Grand Cru more precisely in an area where harsh mountain terrain has a fruity flavour.
Sur del Lago is the Superior Chocolate born from the luxuriant planta- tions on the South of the Lake Maracaibo. A unique ecosystem where the Andean cordillera encounters the mixed environment of sweet and salty water from the lake estuary of Maracaibo. The constant high tem- peratures and humidity give this chocolate a complex aromatic profile.
From unexplored plantations where the authentic and original flavours of the “Xocoatl” have been maintained, Agostoni has uncovered the oldest and most sought-after Criollo cocoa beans, a precious fruit now only grown in small parts of the world. The ancient Criollo Bagua Nativo cocoa in the Peruvian regions of Amazonas is a product of the tropical climate and diver- sified cultivation. It was harvested as early as 3,000 B.C. when it grew wild. Agostoni has located the plantations who have succeeded to preserve the authentic and original flavours of the primitive cocoa which is still grown by the Mayo Chincipe community. In the central northern region of Peru, where the Andes taper off into the Amazon forest, Agostoni has discovered a special place, the San Martìn region. Here it has selected the Cru Pachiza, an exclusive cocoa variety with a wide range of aromas.