WHAT IS
SPECIALTY CACAO?
WHAT IS
SPECIALTY CACAO?
CONTENTS
INTRODUCTION
Specialty cacao refers to high-quality beans grown with a focus on distinct flavors, careful processing, and sustainable practices. It is the starting point for craft (or bean-to-bar) chocolate makers who transform those beans into fine chocolate. Although not commonly specified—as this designation is primarily used in chocolate making—specialty cacao may also refer to the sole ingredient of Origin Cacao.
Unlike commodity cacao, which prioritizes volume, specialty cacao highlights the importance of genetics, terroir (the growing environment), and post-harvest handling. These beans are traceable to a single origin, meaning they come from one specific region or even a particular farm. This traceability and attention to detail result in potent cacao filled with nutrients, active compounds, as well as more complex and exciting flavors.
One of the pillars of the specialty cacao movement is direct trade. This approach ensures farmers are compensated fairly and incentivized to produce high-quality beans, creating a virtuous cycle of quality, transparency, and sustainability.
THE ROLE OF GENETICS & TERROIR
Cacao is rich with genetic diversity. While traditional classifications like Criollo, Trinitario, and Forastero are still used, modern genetic analysis has revealed at least 10 major genetic clusters.1 This diversity translates into a wide array of flavor profiles and bioactive profiles.
Much like grape or coffee, cacao is heavily influenced by its terroir. The combination of environmental factors, including soil composition, climate, and altitude, plays a crucial role in shaping the flavor profile of the beans. These unique environmental contexts, coupled with specific farming practices, contribute to the development of distinct taste characteristics that set specialty cacao apart from its mass-produced counterparts.
METICULOUS HARVEST & POST-HARVEST PRACTICES
The journey from bean to bar is a delicate process that requires expertise and precision. Harvesting underripe or overripe pods would result in a loss of overall quality. Patience and care prevail to pick only pods that have reached proper maturation.
This stands in contrast to standard industry practices, which mostly favor cost-effective harvesting with a broad tolerance for ripeness — relying on blending and processing later to mask off-notes.
Fermentation, a critical step in cacao processing, involves complex chemical reactions that develop the beans’ flavor precursors. Skilled producers carefully control temperature, humidity, and duration to achieve optimal results. Following fermentation, proper drying and storage are essential to preserve the beans’ quality, active compounds and unique flavor characteristics.
SUSTAINABILITY & ETHICS
Specialty cacao is synonymous with sustainability and ethical sourcing. While mass-market cacao has long been criticized for issues related to deforestation, child labor, and unfair wages for farmers, the specialty cacao niche seeks to flip the script. Many producers adhere to direct trade models, which cut out middlemen and ensure that farmers are paid a premium price for their beans.
Moreover, specialty cacao farming often involves agroforestry systems, which integrate cacao with other crops and trees, promoting biodiversity. This method is in stark contrast to the monoculture plantations that dominate the bulk cacao industry which, among other things, lead to soil degradation and loss of biodiversity.
SOURCES
REFERENCES
- Motamayor, Juan C., Philippe Lachenaud, James W. da Silva e Mota, Rey Loor, Doreen N. Kuhn, et al. 2008. “Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L.).” PLoS ONE 3 (10): e3311. https://doi.org/10.1371/journal.pone.0003311.
