Single Origin Chocolate: Puerto Rico

Puerto Rico’s relationship with cacao stretches back to the Spanish colonial era, when the crop was introduced in the 17th century and quickly became a modest but steady part of the island’s agricultural landscape. Although large‑scale demand never fully materialized—especially after coffee and sugar became dominant exports—smallholder farmers maintained scattered groves of Theobroma trees across the island. Following the collapse of mid‑century Caribbean cocoa markets, production dwindled almost entirely, leaving only remnant trees in rural communities. Yet beginning in the early 2000s, a revival emerged as local agronomists, chefs, and craft chocolate makers recognized Puerto Rico’s potential for high‑quality, fine‑flavor cacao. Today, the island’s cocoa sector is defined by boutique, small‑farm production focused on heirloom genetics, careful fermentation, and terroir‑driven flavor, making Puerto Rican cacao increasingly sought after in bean‑to‑bar and artisanal chocolate circles.

Reference: Puerto Rico Department of Agriculture; Cortés, E. (2015). The Revival of Puerto Rican Cacao.

Puerto Rican Chocolate