The Dominican Republic produces two types of cocoa beans, the Hispaniola and the Sanchez variants. Sanchez accounts for as much as 96% of the country's production while Hispaniola is a mere 4%. This is because the Hispaniola cocoa bean variant requires more precision in its production process. Cocoa beans "Dominicana Hispaniola" are grown without the use of chemical fertilizers, fermented and sundried. No thermal treatment was performed.
The taste is soft, nutty and oily, with tender bitterness. The fragrance is intensive and sweet, floral-chocolate.