Tracing the origins: A journey to discover cacao in the Dominican Republic

From the rainforest to the cacao plantation

After arriving in Punta Cana, we deliberately ventured off the beaten tourist track – into the remote region around Sabana de la Mar. Surrounded by rainforest, mangroves and striking natural scenery, it quickly became clear: the origin of our raw materials lies in an environment defined by diversity and unspoilt nature.

These impressions provided the ideal introduction before turning our full attention to the true focus of the journey: cacao.

Hacienda Elvesia – Where quality begins

A key highlight of the trip was the visit to Hacienda Elvesia – a plantation of particular importance to Felchlin.

Here, the entire process became visible: from the cacao flower through to fruit ripening, harvesting and further processing. What often remains abstract suddenly became tangible.

The tasting of the fresh cacao pods was particularly impressive. Many were surprised by the intense, fruity aroma – with notes of mango, banana and other tropical fruits clearly demonstrating just how much complexity is already present in the raw material.

A key factor is the biodiversity on the plantations: The cacao trees grow nestled within a diverse ecosystem featuring various fruit and shade trees. This natural diversity influences the microclimate, soil quality and, ultimately, the flavour profile of the cacao pods.

These influences are already evident in the pulp of the fresh cacao pod – expressed through pronounced, multi-layered fruitiness. The variety of flavours is therefore not only indicators of quality, but also a direct result of biodiverse farming systems.

In direct conversation with our local partner, it also became clear just how much experience, care and manual labour go into every single step.

Quality becomes apparent through comparison

Another fascinating part of the programme took us to a plantation near San Francisco de Macoris. Here, too, we were able to harvest cacao, open the pods and learn more about cultivation and processing.

However, particularly when comparing them side by side, it became clear: not all cacao is the same. The fruits differed significantly in the complexity of their aroma.

What is often difficult to explain in theory became immediately apparent here. Quality is no accident, but the result of consistent work across the entire value chain.

From bean to further processing

During our visit to Yacao, a subsidiary of Pronatec, we gained insight into the next steps following the harvest. Here, it became clear just how crucial post-harvest processes are – particularly the fermentation and drying of the cacao beans.

Equally important in this context is the structure of the collaboration: Yacao’s cacao beans are processed into organic cacao butter in Switzerland by the parent company Pronatec. Felchlin sources this organic cacao butter from Pronatec, which is then used in our chocolate couvertures.

More than just knowledge – a genuine experience

As well as providing professional insights, the trip was also shaped by shared experiences, conversations and encounters – whether over dinner, out in the countryside or while discovering local specialities.

Feedback from our customers shows just how lasting these impressions are: The trip not only imparted knowledge but also fostered a new understanding of quality – and of what really makes the difference.

Conclusion: Those who know the origin understand the difference

This trip has once again demonstrated quality and sustainability begin at the source. Anyone who sees how cacao grows, how much care goes into every step, and just how great the differences can be, will understand our products in an entirely new way.

Or as one participant aptly put it:
“Now I really understand what quality and sustainability mean at Felchlin.”