Baracoa, located in Cuba’s far eastern corner, is the historical and cultural heart of the country’s cocoa production.

The crop was likely introduced by Spanish colonists, but small‑farming families shaped the cocoa landscape across generations. Cocoa here is not just an agricultural product, it is a living cultural emblem, sustained by resilient communities, strong institutional support and an agro-ecological tradition that continues to evolve.

THE FARM

Cuba has a long tradition of cocoa cultivation, where favourable growing conditions, a strong genetic base of UF cocoa varieties, and generations of farming knowledge have shaped a cocoa with a distinctive sensory profile. Production is rooted in agroforestry systems and supported by well-organised producer networks, specialised research centres, and experienced technical teams. Continued investment in modern processing, export development and the growing participation of women across the value chain reflects Cuba's commitment to building a resilient and sustainable cocoa sector.

POST HARVEST

Cocoa is sourced as fresh wet beans from smallholder farmers and processed centrally to ensure greater consistency in quality.

Fermentation is currently carried out in traditional heaps, followed by sun drying on cement patios.

Despite these limitations, producers continue to deliver cocoa by making the most of the resources available. Working within the economic challenges facing the country, they have developed practical solutions that allow production to continue while maintaining the tradition and resilience of Cuba's cocoa sector.