I’ve been able to notice the emotional components of terroir fairly well but I don’t have a firm grasp on the unique flavors that stem from cacao beans of a particular location. Ive tasted chocolate from different places side by side and it definitely has different flavors but it’s still hard for me to pinpoint whether the characteristics stem from the soil and the beans or the roasting and fermenting. I think further tasting could refine my understanding since I’m not sure how to tell what’s causing the flavor you’re tasting.

Farm Production and Influence on Flavor

On average, cacao takes around five years to being producing cacao pods. The trees must be kept in well condition, with provided protection from wind, sun and pruned when needed. After around 26 years, the cacao tree reaches peak production, but will continue to produce fruit at a slower pace. If treated with proper care, Cacao trees can live up to 100 years old.

Cacao can be categorized into three major varieties. This includes Criollo, Trinitario, and Forestero. Suprisingly, over 13,000 species of trees have been identified.

Cacaco production and impact of  harvest can affect the quality of chocolate. Other flavors which can influence chocolate flavor is growing compositions (tree maintenance, air, water, etc.) the soil pH, microclimates and the ecosystem.