The firm's great insight has allowed it to save the best varieties of cacao from extinction, preserving the original aroma and making them accessible to chocolate lovers all over the world.
Domori was the first chocolate producer to use exclusively traditional growing methods with aromatic cacao plants. This was a courageous choice because these are the rarest, most delicate and lowest-yield varieties of cacao. Fine cacao makes up just 10% of the global cacao harvest, whereas Criollo cacao, the rarest variety of cacao in the world, makes up 0.01%.
This brave choice not only allows Domori to produce chocolate with a broader range of aromatic profiles but also to respect and preserve the biodiversity of fine cacao. Ever since it was founded, Domori has fought to protect these precious varieties of cacao, their natural habitat and the growers that work in the plantations.
So what does the term fine cacao actually mean? All varieties of cocoa that have clearly perceptible different aromatic notes of distinction, with no defects, may be defined as fine or aromatic cacao or cocoa.
Despite the fact that over recent decades studies and mapping of different cacao genetics have taken huge leaps forward, contributing largely to spreading increased awareness of biodiversity, from a commercial perspective, fine cacao may be classified in three macro categories: Criollo, Trinitario and Nacional.
Criollo: totally pure cocoa, with incomparable smoothness. The annual quantities of Criollo cacao production, which amounts to 0.01% of global cocoa production, gives you an idea of the fragility and at the same time the excellence of this cocoa, which sits at the very top of the pyramid of cocoa quality.
Consider that, until a decade ago, availability of this cacao was much lower, just 0.001% of global production. Thanks to the commitment of Domori and other passionate producers, this trend has been inverted and it has grown from 0.001% to 0.01% of world production!
Trinitario: Makes up around 8% of the global cacao harvest. Trinitario is a hybrid of Criollo and Forastero (the most widespread and most widely sold cocoa, but not one that is usually classified as fine cocoa). This variety combines certain aromatic and sensory varieties of Criollo cacao with the strength and resistance of the Forastero, creating a unique cocoa.
Nacional: Also known as Arriba or Arriba Nacional, this fine cacao is originally from Ecuador. Although genetically it is a Forastero, it has enviable aromatic notes, which is why it is classified as a fine cocoa. It makes up around 2% of global production.
