Central America Cacao Flavour Catalogue

Flavour Catalogue: Central American cacao
Explore the richness and quality of Central American Cacao

Introduction 5
Connecting Central America 6
Why source from Central America? 8
Types and characteristics of Central American cacao 9
Producing regions of Central American cacao 11
Methodology 12
Steps of the methodology 13
Physical evaluation of the bean samples 16
Obtaining cacao liquor 18
CBI Flavour profiles 19
Guatemala 20
San Marcos 21
Quetzaltenango 22
Alta Verapaz 23
Escuintla 26
Petén 28
Izabal 29
El Progreso 30
Contents
Connecting Central America | 3
Honduras 31
Atlántida 32
Colón 37
El Salvador 39
Usulután 40
San Vicente 45
Sonsonate 46
Nicaragua 49
Matagalpa 50
RACCN 55
RACCS 58
Jinotega 59
Costa Rica 60
Alajuela 61
Heredia 63
Limón 65
Puntarenas 67
San José 68
Panama 69
Bocas del Toro 70
Conclusions 78
Acknowledgements 80
Sources 81

About CBI
CBI connects small and medium-sized enterprises (SMEs) in emerging markets
with the European market, in order to contribute to sustainable and inclusive
economic growth. The CBI is part of the Netherlands Enterprise Agency and is
mainly funded by the Ministry of Foreign Affairs of the Netherlands. Within the
framework of the Central American Regional Economic Integration (INTEC)
project, which is financed primarily by the European Union and coordinated by
SIECA, the EU and the Ministry of Foreign Affairs of the Netherlands signed a
cooperation agreement to jointly promote the advantages for Central American
SMEs of the Association Agreement between the EU and Central America. In this
context, CBI executes the initiative “Connecting Central America” to support 60
Small and Medium sized Enterprises (SMEs) and cooperatives from Central
America, between 2018 and 2022, in becoming (more) competitive in the
European market.
For more information: https://www.cbi.eu/projects/connecting-central-
america and https://www.facebook.com/connectingcentralamerica
Connecting Central America Working together for sustainable development
Are you interested in discovering new markets? The Centre for the Promotion of Imports from developing countries (CBI) connects
you with reliable, high-quality suppliers equipped to do business with European partners. With the Connecting Central America
initiative, CBI helps SMEs and cooperatives be more competitive in the European market. The initiative is co-financed by the
European Union (EU) and coordinated by the Secretariat for Central American Economic Integration (SIECA, per its Spanish
acronym).
About the Cacao & Chocolate project
CBI supported 8 carefully selected cacao and derivative companies and
cooperatives from Central America. Each of these companies has received
individual coaching from a CBI sector expert and developed an individual export
marketing plan. Together with Central American Business Support Organizations,
EU trade fairs like Salon du Chocolat, Paris have been visited and the companies
had the chance to exhibit their products at CHOCOA, Amsterdam. During the
global COVID crisis, when onsite trade-fairs where reduced, online trade-fairs
have been organized in order to present the participating companies to EU
buyers.
A series of trainings was conducted about a relevant issues like the EU market
entry, sensorial evaluation of cacao and chocolate, optimization of the post-
harvest processes, implementation of corporate social responsibility (CSR),
successful trade-fair participation, digital marketing, access to finance, organic
fertilization and productivity.
The companies now offer a diverse range of high quality cacao and derivative
products – buyers are welcome to explore their global award winning products:
Fine flavour cacao beans
Outstanding premium chocolate bars
Chocolate for innovative cacao drinks including the natural cacao butter
Cacao mass and couvertures without and with inclusions
Natural cacao butter
Cacao powder
Cacao husks
Nibs

About SIECA
The Central American Economic Integration Secretariat (SIECA) is
the entity in charge of promoting efforts to gradually reach the
economic union of Guatemala, El Salvador, Honduras, Nicaragua,
Costa Rica and Panama. With this, SIECA fulfills its objective of
expanding the development options of the region and establishing
closer links with the international economy. SIECA is based in
Guatemala City and is the technical secretariat of the Council of
Economic Integration Ministers (COMIECO) and the Council of
Transport Ministers (COMITRAN).
More information: www.sieca.int
About the European Union
This project is co-funded by the European Union. The EU is a unique
peace and solidarity project in the world, associating 27 Member States
with values of freedom, democracy and solidarity. At the regional level, in
Central America, the EU promotes the implementation of the Association
Agreement between our two regions, accompanying the protection of
human rights, including gender equity; supports matters of security and
rule of law; it contributes to mitigation and adaptation to climate change
and promotes employment, trade and investment.
Find more information on Twitter: @UECentroamerica and
Facebook: #UEenCentroamerica

Why source cacao & its derivatives from Central
America?
What makes Central America and its cacao & chocolate sector so interesting for European importers? In addition to
the strong regional development, suppliers from Central America have been entering European markets with fine
flavour quality and certified products, offering a very reliable supply. In addition to guaranteed supplies, Central
American exporters are loyal to their customers and interested in building durable, long-term relationships with their
clients.
• Certification
Cooperatives and private companies
offer certified fine flavour cacao, some
with organic certification / BIOSUISSE,
fair trade / FLOcert / Small Producer
Symbol and UTZ / Rainforest Alliance / B
Corp.
• Premium chocolate bars
Selected companies also process and
offer derivatives such as nibs, liquor and
couverture, including premium
chocolate bars with openness to
produce private label products.
• Unique fine flavours
Cacao growers and exporters in Central
America count on a of the great genetic
cacao variety and increasingly focus on
sensorial evaluation of their cacao quality.
By optimizing the post-harvest process,
they enhance those unique fine flavours,
premium chocolate brands are looking for.
• Corporate social responsibility (CSR)
Many businesses throughout Central
America already have corporate social
responsibility (CSR) practices in place and
benefit farmers they work with and their
families. Cacao farming can have a very
positive socioeconomic and environmental
impact, this can make a remarkable
difference for the communities. CBI helped
to promote these efforts and get the
message across to customers.
• Reliability
is one of Central American suppliers’
unique selling points. Buyers can rely on
producers to establish long lasting supply
chains with consistent quality. The Central
American producers are professional
exporters and they are used to working
with European buyers.

Types and characteristics of Central American cacao
Cacao (Theobroma cacao L.) is a historical and migratory crop that grows in several regions of the world. In
Central America the crop continues to have strong religious, cultural, social and commercial linkages, dating
back to the pre-Columbian period.
The Central American region is closely associated with the domestication and expansion of the species, with one of the main centers of production
being the territories of southern Mexico, the Pacific region of Guatemala and El Salvador (Soconusco and Izalco). Nevertheless, it should be
mentioned that the origin of cocoa diversity is attributed to two main regions: the Amazon region and the circum-Caribbean region; within the latter,
three sub-regions are established, one of them being Mesoamerica (covering Mexico and Central America).
Central America and the Caribbean are mainly characterized by varieties of the Criollo type, which have the Curaray group as a common ancestor.
These materials were introduced from South America, mainly from the state of Mérida and/or Lake Maracaibo in Venezuela. However, due to the
periodic effects of natural disasters and hurricanes that constantly occurred in the Antilles, the need arose for the introduction of new genetic
material for sowing, among them the Amelonado, Calabacillo, and Nacional or Arriba types from Ecuador introduced in 1861. Together with the
existing Criollo seeds, this significantly increased the genetic diversity of the species and created a favorable atmosphere for natural or artificial
hybridization between the different groups.
Two of the criollo seeds mentioned are the Theobroma leiocarpa and the Theobroma pentagona. These varieties
predominated for a long time in the region. Thanks to taking advantage of this genetic resource in breeding and
conservation programmes, pure and ancestral populations are still preserved in Honduras, El Salvador, Nicaragua,
Guatemala, Saint Lucia and the West Indies. Whereas the Amelonado group is represented by the Matina cacao, its
name derives from the region where its cultivation began in 1610: on the Atlantic coast of Costa Rica, spreading
widely from there. There are also indigenous hybrid populations still prevalent in the region, such as the cross
between Amelonado and Trinitario known as the Indio Rojo (Red Indian), native to the Honduran coast.

Types and characteristics of Central American cacao
In international markets, Central American cacao is considered as high-quality and aromatic cacao. This is not only due to the inheritance of
criollo and natural hybrid cacao, but also to the introduction of materials coming from the breeding programmes initiated in 1930. One of these is
the UFc (United Fruit Co.) variant that is a hybrid of the Criollo, Amelonado and Nacional varieties. Another large number of genetic types such
as Trinitarios and Amazónicos were safeguarded in the creation of the International Germplasm Collection of IICA in 1944. This is a Treasury
that is still in force, today known as the International Germplasm Collection (IC3) of CATIE, located in Turrialba, Costa Rica, with a replica on the
Atlantic Coast of Costa Rica.
Finally, towards the 1970s with the initiatives led by CATIE, copies of numerous clones present in the Collection (IC3) were provided to the
countries of the region. These included the UFc (United Fruit Co.), Pound, IMC (Iquitos Mixed Calabacillo, Peru), Catongo, SCA (Scavina)
materials from the upper Amazon and new introductions of hybrid materials from Trinidad and Tobago called ICS (Imperial College Selections,
Trinidad and Tobago). From all these materials, the countries have established their own collections, as well as clonal gardens for the production
of hybrid seed used in various plantations. In 2008 CATIE released 6 trinitario-based clones, productive, with tolerance to cacao moniliasis
(Moniliophthora roreri) and with high-quality and aroma potential, which have had a rapid diffusion in Central America through a network of clonal
gardens established in 6 countries in the region.
All this rich genetic diversity, together with the genotype combinations by environment and plantation management, suggest that
there is a richness of differentiated aromas and flavors of cacao in the region. This great diversity will be illustrated through this
catalogue, which will be a very useful tool to help the visualization, promotion and possible marketing of the beans. Central American
countries might not have the capacity to compete in terms of volume, but they certainly have a lot to offer in terms of niche
differentiation. And this very niche differentiation brings about an improvement in the living standards of those who cultivate the
beans.
Written by:
Vianney de Abrego
Adriana Marcela Arciniegas Leal

Producing regions of
Central American cacao
Guatemala
Honduras
Nicaragua
El Salvador
Costa Rica
Panama

Steps of the methodology
With the goal of creating a catalogue presenting the most important and representative regions of cocoa production in
Central America, 60 samples from Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua and Panama were
evaluated to describe their flavor profiles using the following methodology:
Focus groups
Selection of regions and
samples
Postharvest handling of
samples
Sample data
Shipment and
processing of samples
Sensory evaluation
Selection of the tasters Flavour profiles
Flavour catalogue

Focus groups
For each country, a focus group was
formed, composed of organizations
involved in cacao supporting the selection
process of participating regions and
samples. Among them were ministries of
agriculture and trade, promotion offices,
universities, research centers and
producer organizations.
Selection of regions and samples
The focus groups of the corresponding
country selected the regions and
representing samples based on evaluations
and prior engagement in competitions.
Postharvest handling of
samples
The postharvest process of each samples
was carried out according to the
standards developed in each region by
organizations and producers. The
samples sent had to be free of defects.
Sample data
A format was created for the data
registration of each sample. This includes
information on the producer, the crop, and
postharvest data.

Shipment and processing of
samples
The bean samples were sent to the
laboratory of the CENSALUD institute of
the University of El Salvador, in San
Salvador. Here the beans were processed
and cocoa paste or liquor was obtained.
The cocoa paste samples were sent from
the laboratory to each of the selected
tasters.
Flavour profiles
With the data obtained from the sensory
evaluation, the sensory profile was constructed
using a circular diagram of Cocoa Of
Excellence Program for each sample, as well
as its qualitative description of perceived
attributes.
Sensory evaluation
Samples were sent to the previously selected
tasters in Costa Rica, El Salvador,
Guatemala Honduras and Nicaragua. The
evaluation was conducted virtually using the
methodology of the International Standards
and the Cocoa of Excellence Program.
Selection of the tasters
Trained and experienced tasters were
recruited from the participating countries.
Their resumes were evaluated, they were
interviewed and their performance was
evaluated in a calibration.
Flavour catalogue
The Central American Cacao Flavour Catalogue
was composed with the information obtained in
the previous steps.

Physical evaluation of the bean samples
The quality assessment of the bean samples was carried out following the International Standards for the
Assessment of Cocoa Quality and Flavour (ISCQF) available at https://www.cocoaqualitystandards.org/. The
following steps were performed:
Selection of the subsamples for analysis
One kilogram of the sample was extracted by
means of dividing the two-kilogram sample.
Coding of subsamples
The samples were coded with random three-digit
codes. They were kept in airtight containers to avoid
contamination by humidity and odors.
Physical evaluation of the samples
Steps continue on the next page.

External analysis of the bean
The external characteristics of the beans were
evaluated according to the ISCQF External Analysis
and Cut Test of Cocoa Beans protocol. The perceived
odor, whether typical or atypical, and the external
appearance of the beans in terms of homogeneity and
color were recorded.
Sifting, residues and foreign material
The percentage of residues such as shells and
placenta, flat beans, multiple beans, foreign material
and insect remains were weighed and calculated
according to the protocol for Measuring Cleaning
Losses and Counting Cocoa Beans.
Evaluation of beans without defects
In the sample of 300 cut beans, the beans without defects
were weighed for their appearance and color
characteristics. The percentage and average of well
fermented and partially fermented beans were determined
according to protocol.
Evaluation of whole bean cutting
The bean cutting test was carried out according to the
External Analysis an
d Cocoa Bean Cutting Test protocol, cutting 300 beans
and classifying them by appearance and color.
Bean index and moisture content
The bean index was calculated by weighing 100
beans in three replicates and averaging the results.
The moisture content of each sample was measured
by three subsample measurements and, again,
averaging the results.
Evaluation of beans with defects
The number of beans with defects was recorded and the
percentage was calculated. Defects were considered:
moldy beans, slaty beans, beans damaged by or infested
with insects and germinated beans.
Determination of the pH-level
The pH of each sample was determined using 3
subsamples. The husk was removed to process the
cotyledon and measure the pH.

Methodology for obtaining cacao liquor
The sample preparation was carried out following the protocols of the International Standards for the
Assessment of Cocoa Quality and Flavour (ISCQF).
• Refining and cacao liquor production
The cocoa nibs were pre-ground in
Cocoatown's STEALTH cocoa mill and
were added to a melanger from the brand
Spectra little by little. The grinding
temperature did not exceed 50 °C and at
the end the cocoa liquor particles had a
size of 30 microns. Subsequently, the
liquor was molded in polycarbonate molds.
Samples of 20 grams were then placed in
labeled screw-top jars to be sent to each
taster.
• Cooling
The beans were cooled using a CocoaT
Cooling Tray-Micro from the brand
Cocoatown.
• Obtaining cacao “nibs”
Each sample was grinded using a CocoaT
power Cracker from the brand Cocoatown.
Subsequently, the husk was separated
using a Cocoa Winower, according to the
protocol for Liquefying Cocoa Nibs into
Liquor.
• Roasting
Each sample was roasted using a CocoaT
jr Roaster PI roaster oven from the brand
Cocoatown, following the ISCQF protocol
for Roasting Cocoa Beans.
Image: The cacao beans are being carefully
roasted following the ISCQF protocol.

Cacao producing regions of Guatemala
most to least producing (dark to lighter coloured)
Transversal del Norte Region:
A. Petén
B. Quiché
C. Alta Verapaz
D. Izabal
Boca Costa & Costa Sur Region:
A. San Marcos
B. Quetzaltenango
C. Retalhuleu
D. Suchitepéquez
E. Escuintla
Guatemala 🇬🇹
The Guatemalan cacao production is home to two broad
regions: the Transversal del Norte Region and the Boca
Costa and Costa Sur region.
• The latter comprises the entire southern coast of Guatemala and
has the ideal climate for growing cocoa. However, cacao can also
be planted in other areas such as Petén and Izabal. These
departments lie in the formerly mentioned Transversal del Norte
Region and have an altitude of 800 meters above sea level, which
gives the cacao its distinct taste.
• Guatemala, producing mainly the Criollo and Trinitario varieties of
cacao, belongs to the select group of fine cocoa producers, which
symbolizes the type with the highest economic value due to its
quality, aroma and flavor attributes.
• The average national production is 500 kilograms per hectare. It is
estimated that the region Transversal del Norte is responsible for a
production between 260 to 800 kilograms per hectare, whereas the
coastal regions account for a range from 309 to 700 kilograms per
hectare.

Finca Nahuatancillo, San Marcos, Guatemala
This sample is characterised by fruity aroma. The initial taste is acidic with notes of
fresh dark fruits and citrus fruits. It presents balanced core attributes, complexity in
complementary attributes with spices, nut and wood. The cacao note has been
developed well with notes of light and dark wood and nut.

Finca San Agustín, Ixtacapa, Quetzaltenango, Guatemala
This sample has an aroma of cocoa and acid. Initially notes of caramelized fruits are
perceived, then astringency and medium bitterness appear, giving way to notes of
dried fruit and caramel, notes of light wood and tobacco. On the finish the astringency
is velvety.

Cacao Verapaz, Alta Verapaz, Guatemala
This cacao is characterised with an acid smell. The initial taste is dominated by
acidity. It presents notes of fresh citrus fruits and plums, a low intensity of dried fruit,
light wood, astringency, and nutty flavour at the end.

FEDECOVERA, Cobán, Alta Verapaz, Guatemala
Cocoa and spice aromas. Bright initial acidity. Astringency, herbal and olive notes,
fresh fruits such as berries and tropical fruit that stand out, nutty and woody notes
stand out a bit. Complex, smooth and creamy.

Fundalachua, Cobán, Alta Verapaz, Guatemala
This sample has an acidic and herbal aroma. It presents a bright initial acidity, is
astringent and has a bitterness that stand out and gives way to notes of citrus and
tropical fruits. It is nutty, herbal, light woody notes in low intensity.

Hacienda Madeira, Escuintla, Guatemala
The smell of this sample is characterised with cocoa and acid. It has a light color. the
initial taste contains an intense fruity acidity. It has characteristic notes of fresh fruits
such as berries and citrus, a low intensity browned fruits, low floral, wood, tobacco
and nut, and a soft presence of caramel notes. Finally, it is very clean.

Corporación Maracuya, Escuintla, Guatemala
This sample has cocoa and tamarind aromas, an intense acidity at the beginning,
medium astringency. In the middle there are fresh fruity notes of citrus and dark fruits
such as cherries, notes of browned fruit and nutty that stand out. In the aftertaste,
wood and spices are perceived in low intensity.

NATURKAKAO, Petén, Guatemala
Herbal and citric aroma. Initial bitter and astringent flavor that then gives way to notes
of caramel, white fruit and walnut skin and woody. Notes of raisins and tropical fruit
and ripe fruit.

Kampura, Izabal, Guatemala
Cocoa and herbal aroma. Balanced basic attributes with moderate base cocoa flavour,
herbal and wood resin notes that stand out and persist, fresh fruit notes (citrus, berry
and tropical), spice notes, nutty and caramel notes on the aftertaste. The sample is
complex and unique.

Finca el Zapotillo, El Progreso, Guatemala
Cocoa smell, initial flavor notes of browned fruits and fresh fruit like banana. Core
attributes in balance. Lingering fruity notes, caramel, spices (vanilla), wood and nutty.
Very fruity. Complex.

Honduras 🇭🇳
Cacao has historically been produced in the western region of Honduras, near the Guatemalan border. Over the
last 15 years, government and private-sector programs have expanded cacao production to the north and east of
Honduras, increasing the cacao production in the country.
• The relatively recent producing Atlantic
(Caribbean) coast of Honduras turned out to have
the ideal climate for growing cacao. The country
annually exports about 1500 tonnes of cacao of
which the region of Cortes produces most.
• Honduras is known for its small-scale producing.
80% of the estimated 4000 cacao producers grow
less than one hectare of land.
Cacao producing regions of Honduras
A. Copán
B. Santa Bárbara
C. Cortés
D. Atlántida
E. Yoro
F. Comayagua
G. Colón
H. Olancho
I. El Paraíso
J. Gracias a Dios

El Recreo, Atlántida, Honduras
Chocolate and caramel smell. Light color. Bright initial acidity, basic attributes in
balance, notes of nuts, fresh fruits such as berries and tropical fruits. Presence of
spices that stands out accompanied by wood and caramel. Nutty finish. Balanced and
clean.

ASOPROPIB, Santa Ana, Atlántida, Honduras
This sample presents a chocolate, herbal and nutty aroma. Cacao, bitterness and
astringency balanced, acidity in low intensity. Notes of caramel that highlight with nut,
herbal and tobacco notes, -complementary attributes that show complexity-. Herbal
and earthy floral notes are perceived on the finish. Overall, it is a sample with an
unique character.

FHIA/CEDEC-JAS, La Masica, Atlántida, Honduras
The initial acidity stands out. The sample contains notes of fresh fruit such as citrus
and tropical fruits. Dried fruit is present in low intensity, notes of aromatic herbs in a
very low intensity. The cacao is balanced with a nutty and chocolaty finish.

La Masica, Atlántida, Honduras
This sample is characterised with a caramelized aroma and a light color. It has a low
intensity of cocoa, nutty notes are present from the beginning, and additional
characteristics are a soft and velvety astringency, fruity notes and caramel. In the
complementary attributes floral notes, wood and spices are perceived. It is very
smooth with an intense and persistent nutty finish and caramel. Overall the cacao is
balanced.

COPRACAJUL, Jutiapa, Atlántida, Honduras
This cacao is characterised with chocolate, caramel and floral aromas. it has a velvety
astringency that stands out and lingers. It contains notes of grapefruit, herbal that
stand out, light wood, walnut and walnut skin, and hints of caramel.

ASOPROC, Colón, Honduras
Cocoa and slightly spicy aroma. Bitter flavor that stands out from the start along with
characteristic notes of citrus fruits and berries, browned fruits, woody and nutty
notes. Balanced, light coffee and floral notes.

Paguales, Zamora, Colón, Honduras
Cocoa and herbal aroma. The initial taste are notes of cocoa that stand out along with
bitter and astringent in low intensity. Notes of dark fresh fruits and wood, dried leaves,
and nutty at the end creating a full mouthfeel. Ripe fruit finish.

El Salvador 🇸🇻
Although the crop originates in the region, cacao production in El Salvador has been very limited in terms of
production over the last decade. Recently, private and public investment have boosted production. Today, in
almost every region cacao is produced.
• El Salvador has recognised its potential to
produce high quality, specialty cacao.
Farmers have come to realise that cacao is a
viable alternative for coffee growers that have
been affected by coffee rust. By reactivating
cacao, the country can generate the
necessary employment that can help reduce
illegal immigration and increase the
livelihoods for farmers.
• Recent numbers show a total cacao
production of 475.1 metric tonnes. The
department of Sonsonate, located on the
fertile coastal region, account for 123.6 metric
tonnes of the total, being the region with the
highest production.
A. Ahuachapán
B. Santa Ana
C. Sonsonate
D. La Libertad
E. San Salvador
F. Cuscatlán
Cacao producing regions of El Salvador
G. La Paz
H. Cabañas
I. San Vicente
J. Usulután
K. San Miguel
L. Morazán

Hacienda La Carrera, Usulután, El Salvador
This sample contains aromas of cocoa and citrus fruits. The citrus notes are perceived
at the beginning and then highlight notes of browned fruits. Walnut accompanied by
caramel-panela. It is smooth, balanced in basic and complementary attributes and
clean.

Cooperative ACOPROST, Jucuapa, Usulután,
El Salvador
Nutty and caramel aroma. Herbal notes are perceived at the beginning that persist
along with cocoa and nuts flavor. Highlights brown fruit, wood and nuts. Balanced.
Lingering nutty notes at the aftertaste. Harmony in all attributes.

Cooperative ACODESMOVI, Puerto El Triunfo,
Usulután, El Salvador
This sample has a candied banana aroma and an intense and pleasant dehydrated
banana flavor. It is smooth and balanced. Also, it is balanced in core attributes; notes
of brown fruits and dates, caramel, a consistency and softness in texture, and nutty
notes at the end.

Finca Los Ángeles, Usulután, El Salvador
This sample has a cocoa scent and notes of cocoa and walnut that fill the mouth. It is
greasy, balanced with a low intensity core attributes. It is characterised by its lingering
nutty notes, woody, smooth and balanced. Overall it is in harmony / balance.

Finca La Alpina, Jucuapa, Usulután, El Salvador
Nutty and toasted nuts aroma. Notes of cocoa and candied fruit at the beginning.
Balanced basic attributes, fruity notes of fresh and browned fruits such as apricot,
light wood, and nutty highlights. Complex, balanced, clean.

Finca Parras Lempa, San Vicente, El Salvador
Fruity and chocolate aroma. Marked initial acidity with notes of citrus fruits and
intense nutty, notes of dried fruits, wood, caramel and low spices such as pepper.
Nuttiness and acidity on the finish. Clean, smooth and well balanced.

Cooperativa Barra Ciega, Sonsonate, El Salvador
Cocoa and fruity aroma. Bright initial acidity, berries fruit notes, nutty flavor with low
intensity, floral vegetal notes with complex composition. Creamy, balanced sample
with low intensity of attributes.

Finca Chiquihuat, Nahulingo, Sonsonate, El
Salvador
Cocoa and fruity aroma. Bright initial acidity along with notes of fresh fruit. Notes of
sweet nuts and citrus fruits, persistent and low intensity resin. Sample with unique
characteristics.

Finca Comalapa, Caluco, Sonsonate, El Salvador
Cocoa and nutty aroma. At the beginning notes of cocoa, fresh and brown fruits stand
out. The sample presents notes of fresh and ripe fruit, nutty notes. Furthermore, it
presents a hint of caramel and is round, balanced and clean.

Nicaragua 🇳🇮
Nicaragua is working hard to develop itself as a fine flavour producing country. The country’s cacao is on the
rise concerning global demand and production, since its cacao is sought out by particularly craft chocolate
makers.
• Producing approximately 0.3% of the global
cacao supply, it is unlikely Nicaraguan cacao will
be produced on a mass scale. The cacao
demonstrated in this catalogue is not mass scale
either, rather it is sought for smaller-batch single-
origin chocolate. In 2015 there was a vested
interest drawing chocolatiers and chocolate
makers to Nicaraguan cacao, simply because it
was different, and a newer origin for most
producers.
• Similar to other Central American countries,
Nicaraguan cacao is mainly produced along the
Atlantic (Caribbean) Coast. The RACCN
department accounts for 1171 tonnes of
exportable cacao, of which a large part is
certified.
Cacao producing regions of
Nicaragua
most to least producing (dark to
lighter coloured)
A. Jinotega
B. RACCN (Northern Caribbean
Coast)
C. Matagalpa
D. RACCS (Southern Caribbean
Coast)
E. Río San Juan

Cooperativa Flor de Pancasán, Matagalpa,
Nicaragua
Cocoa aroma. Moderate initial astringency giving way to fruit notes of berries and
cherry, dried fruit, earthy floral, dark wood and nutty. Balanced attributes and
moderate intensity.

La Campesina, Río Blanco, Matagalpa, Nicaragua
This sample is characterised by an aroma of dried fruit, cocoa and cocoa butter. It is
bitter at the beginning with notes of dark fruits such as plums and tropical fruits. It is
resinous, woody, and demonstrates a taste of dry herbs. It has a chocolatey aftertaste
and is persistent with a velvety astringency. Green herb, wood and walnut skin.
*Astringency quality

Coop Flor de Dalia, La Dalia, Matagalpa, Nicaragua
Citrus fruit aroma. Initial notes of acidity and astringency persistent but not
aggressive. Hop bitterness, herbal notes, hints of brown fruit and tamarind, woody,
fruity and nutty notes on the finish. Nutty finish. Balanced.

Cooperativa Ríos de Agua Viva, Rancho grande,
Matagalpa, Nicaragua
Cocoa and herbal scent. Initial notes of berries and tropical fruits that mingle with
notes of moss, dark wood and nuts such as cashew. Smooth, creamy and with good
combination of attributes.

COMUVEMAR, Siuna, El Limón, Matagalpa,
Nicaragua
This sample contains citrus fruit and chocolate aroma with initial notes of cocoa.
Balanced bitterness, astringency and acidity. Characteristic notes of tropical,
browned fruits and nuts. Low notes of caramel and spice. Significative nutty notes.
Overall, it is balanced.

COPESIUNA, RACCN, Nicaragua
This sample has an acid odor very mild. It contains a low intensity of basic attributes.
Floral notes can also be detected in a low intensity. It has notes of walnut and honey,
and notes of dried leaves. Finally, it has a low intensity of wood and caramel.

Cooperativa Nueva Waslala, Waslala, RACCN,
Nicaragua
Chocolate and floral aroma. Basic attributes are in balance, soft herbal notes at the
beginning along with cocoa and berries notes, nutty notes during tasting, not intense
but persistent, balanced and clean.

Cooperative CACAONICA, RACCN, Nicaragua
This sample has an cocoa and panela aroma. Initially, it has a cocoa flavor and
presents notes of fresh fruits like berries and dark fruits. It also presents notes of
brown fruits (like dried plums), it is woody and nutty. Overall, the notes are in good
balance.

UCA-Ahmed Campos, Nueva Guinea, RACCS,
Nicaragua
Cocoa and nutty aroma. Notes of cocoa and spices that stand out at the beginning.
Notes of fresh fruit and brown fruit that stand out, presence of nutty notes and dark
wood. Caramel is perceived at the end. Balanced and smooth on the aftertaste.

Cooperative Nueva Esperanza, Jinotega, Nicaragua
Cocoa aroma. At the beginning bitter and astringent that provides body. Notes of fresh
and brown fruits and low intensity of wood and walnut. At the end highlight the cocoa
flavor.

Costa Rica 🇨🇷
Although cacao is produced in almost all provinces, Costa
Rica knows three principal cacao producing regions: the
Huetar Caribe, Huetar Norte and Brunca Region.
• In 2019, the International Cocoa Organization recognized the
quality of Costa Rican cacao. The country is considered an
exporting country of 100% fine or aroma cacao produced in rural
communities from the north to the south of Costa Rica. The vast
majority of the cacao production takes place at an altitude between
0 and 500 meters above sea level, which is the ideal habitat for
cacao.
• The province of Limon has the highest production numbers of the
country: 301.5 metric tonnes of dry cacao are produced every
year. Next in line is Alajuela with 280 metric tonnes. Followed by
Puntarenas (51MT), San José (12MT) and Heredia (7.5MT).
Cacao producing regions of Costa Rica
Huetar Norte Region
A. Alajuela
B. Heredia
Central Region
A. San José
Huetar Caribe Region
A. Limón
Brunca Region
A. Puntarenas

Maleku Chocolate S.A., Upala, Alajuela, Costa Rica
Cocoa and nutty aroma. At the beginning there is a nutty and cocoa flavor,
notes of fresh fruits, the basic attributes are balanced, herbal and woody notes
of low intensity. Nutty flavor at the end. Balanced, smooth and creamy.

Sibaeli, Guatuso, Alajuela, Costa Rica
This sample has a ripe fruit aroma. It presents a bright initial acidity with fruity
notes of berries and citrus, presence of brown fruit and wood. The cocoa note
stands out along with dried plum and nutty flavor. In the end, chocolate flavor
predominates.

Cacao Nahua, Heredia, Costa Rica
This sample has an aroma of ripe fruit. It also presents notes of ripe fruit. It has
a soft acidity, notes of plums, and a bitterness that increases and persists
without disguise. It presents notes of dried fruits and herbs and unctuous. It
has a good cocoa base without being intense. The aftertaste contains nutty
notes.

Los Arcos, Heredia, Costa Rica
Chocolate and caramel aroma. Initial flavor of bright cocoa, well balanced basic
attributes. Notes of nuts and fresh fruit such as berries and panela. Presence of
woody notes, spices and caramel. Creamy consistency.

CAC Matina, Limón, Costa Rica
Cocoa aroma and low acidity. Balanced basics, notes of fresh and dry fruit that
stand out but of low intensity, wood and walnut. Smooth.

Asociación de pequeños productores de Talamanca,
Talamanca, Limón, Costa Rica
Cocoa and fruit aroma. The basic attributes are balanced, at the beginning the
cocoa flavor stands out, fresh fruit such as citrus, berries and tropical and
brown fruit are present in slight intensity. Notes of wood and spices are
perceived and at the end, nutty and caramel notes stand out. Balanced.
Lingering nutty finish. Clean.

OSACOOP, Puntarenas, Costa Rica
This cacao presents a caramel and chocolate aroma. Initially, acidity stands out.
The sample is balanced in the basic attributes. It presents notes of brown fruits,
in the middle part light notes of jasmine. Furthermore, tobacco, herbs and notes
of almond and walnut stand out.

CoopeAgri R.L., San Isidro, San José, Costa Rica
This cacao has soft aroma of caramel and cocoa. At first, notes of cocoa and
dried fruit are tasted. Notes of wood, forest and moss stand out and light acidity
of lemon and lemon peel. At the end, this is complemented with soft nut and
almond.

Panama 🇵🇦
Panama has a unique advantage when it comes to cacao. It has the potential to supply a significant amount of
high-quality fine flavoured cacao ánd it can take advantage of the logistical in-country infrastructure that
supports the Panama Canal.
• Cacao cultivation in Panama began in the
early 17th century. However, agricultural
development of the crop did not begin until
the 19th century when part of the banana
plantations were replaced by cocoa. From
the beginning, fine aroma varieties of the
Trinitario group of varieties were planted.
• The vast majority of Panamese cacao is
produced in the highlands of the region
Bocas del Toro. For the agricultural year
2020-2021 the region accounted for 545
tonnes of cacao. For comparison, the region
next in line is Colón with just 8.32 tonnes.
Cacao producing regions of Panama
A. Bocas del Toro
B. Veraguas
C. Colón
D. East Panama
E. Guna Yala

Quebrada Pastor, Almirante, Bocas del Toro,
Panama
Caramel and cocoa aroma. At the beginning of the tasting it is perceived as bitter and
astringent that disappear later. The sample presents fresh fruits notes that stand out,
herbal attributes with nutty and wood very noticeable. Caramel, dried fruit and spices
present in the sample. There is good balance between the attributes.

Comunidad Quebrada Pitty, Almirante, Bocas del
Toro, Panama
Cocoa and dried fruit aroma. Notes of bitterness and acidity that appear at the
beginning and then give way to notes of cocoa and fruity acidity with balanced basic
attributes. Notes of dried fruits and fresh fruits. Nutty notes such as almonds and
light intensity of herbal and wood notes.

Valle Rey, Almirante, Bocas del Toro, Panama
Cocoa and caramel aromas. Astringency is perceived at the beginning together with
herbal and cocoa notes. Notes of dark fruits, herbal that stands out and persists,
walnut skin and white wood and caramel with hints of malt.

Comunidad SIEYIC-Naso Teribe, Changuinola,
Bocas del Toro, Panama
This sample has a herbal odor. The initial field herbs flavor is accompanied by
bitterness and astringency. Although the astringency is present, it is not
overpowering. It is balanced in the basic attributes with herbal notes persistent to the
finish. It contains wood and nutty notes in good combination. It has a chocolate finish
that lingers.

Comunidad San Tigra, Bocas del Toro, Panama
This sample contains a low intensity of cocoa aroma and a light forest-like aroma. It
contains cocoa and a bright initial acidity with notes of fresh fruits and dark fruits
(plums) that stand out. It contains very soft notes of citrus and passion fruit.
Additionally, notes of dried fruit, a low earthy floral note and wood are present. It has a
nutty and chocolaty finish.

Comunidad Valle de Risco, Almirante, Bocas del
Toro, Panama
This sample has an acid odor and acid flavor at the beginning. This acidity lingers
joined by notes of red fruits and citrus fruits such as lemon peel and grapefruit and a
low intensity dried fruits and nuts. Light wood, short. Caramel notes at the end.

Comunidad Milla 5, Changuinola, Bocas del Toro,
Panama
Cocoa and citrus aroma. Initial berry flavor and citrus notes that stand out. Mix of
fresh fruits, notes of dried fruits, wood, spices and nut in balance. Herbal and bitter
dark chocolate finish. Creamy. Harmonious.

Comunidad Nvo Paraíso, Almirante, Bocas del Toro,
Panama
Cocoa and floral aroma. Basic attributes of low intensity and balanced. Notes of citrus
and banana, brown fruits, walnut and hazelnut and wood at the end. In general
presents softness in the flavors.

This catalogue is a guide that showcases the flavour potential of Central American cacao and demonstrates the
diversity of the cacao flavour characteristics.
The support for this catalogue was provided by Business Support Organisations from Costa Rica, El Salvador,
Guatemala, Honduras, Nicaragua and Panama.
The flavour profile of cacao produced in the main cacao-producing regions of 6 Central American countries was
obtained. Through the characterisation and flavour profiles it can be shown that there is a great diversity of cacao
flavours. The samples were found with complex, unique, harmonious, clean profiles that demonstrate the quality
potential of the region.
Conclusions

Acknowledgements
We would like to thank the following organisations and persons for their assistance with the collection and evaluation of the samples
that represent the flavour of cocoa from Central America countries. First of all, the tasters:
● Caritas de El Salvador: Héctor Mauricio García Escobar,
● Mesa Dulce Chocolatería: Juan José Arévalo Cortez,
● Cacao Verapaz S.A /Uncommon Cacao: Roy Wilhen Fraatz Lopez,
● Cacao Verapaz S.A.: Nikte' Alejandra Cú Chén,
● Rikolto: Percy Ac-Pangan,
● Fundación Hondureña de Investigación Agrícola –FHIA-: Aroldo Dubon, Héctor Aguilar, Elsa Geraldina Machado Díaz, Elvin
Ovidio Ávila Flores,
● Asesoría y Servicios en Producción Agroindustrial (ASEPRA): Miguel Ángel Romero Castellón,
● CBI consultant: Nubia Martínez Guerrero
Secondly we would like to thank all the Business Support Organisations that made this happen:
● Costa Rica (PROCOMER, MAG, CATIE),
● El Salvador (PROESA COEXPORT ,
● Guatemala (AGEXPORT, MINECO)
● Honduras (FHIA),
● Nicaragua (APEN)
● Panama (PROPANAMA, MICI, Social Cacao)
Furthermore we would like to thank Universidad de El Salvador and CENSALUD Institute for preparing the samples, all the producers
that prepared the samples in the field, everybody involved in all stages of the process and the producers families for being part of this
project.

Sources
Guatemala
https://www.prensalibre.com/economia/guatemala-produce-cacao-de-primera-calidad-y-se-analizara-en-un-nuevo-laboratorio/
https://www.maga.gob.gt/download/estrategia-ca20.pdf
https://aprende.guatemala.com/cultura-guatemalteca/cinco-datos-curiosos-sobre-el-cacao-que-se-produce-en-guatemala/
Honduras
https://www.uncommoncacao.com/blog/2022-6-8/cacao-miskito-honduras-uncommons-newest-offering
El Salvador
https://www.usaid.gov/sites/default/files/documents/1862/Fact_Sheet_-_El_Salvador_Cacao_Cocoa_Alliance.pdf
Nicaragua
https://www.worldwidechocolate.com/shop-by-country/cocoa-bean-origin/nicaragua/
Costa Rica
https://thecostaricanews.com/cocoa-is-the-ancestral-treasure-seeking-to-resurface-in-costa-rica/
Panama
https://agronosotros.com/why-cacao-and-why-panama/
https://www.chocolatesmaua.com/en/panama/

CBI (Centre for the Promotion of Imports from developing countries)
Postal address
P.O. Box 93144
2509 AC The Hague
The Netherlands
Visiting address
Prinses Beatrixlaan 2
2595 AL The Hague
The Netherlands
+31 0886024300
contact-us@cbi.eu
www.cbi.eu
Working together for sustainable
development
Within the framework of the Central American Regional Economic
Integration (INTEC) project, which is financed primarily by the
European Union and coordinated by SIECA, CBI implements the
project “Connecting Central America” to support 60 Small and Medium
sized Enterprises (SMEs) and cooperatives from Central America.
This brochure has been produced with the financial support
of the European Union. The contents of this publication are
the sole responsibility of CBI and can in no way be taken to
reflect the views of the European Union.

Central America Cacao Flavour Catalogue

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