Explore the world's cacao origins — from Madagascar's signature red berry to Papua New Guinea's integrated smoke. Click any origin to see its flavor profile, genetics, and craft recommendations.
Click any highlighted country or gold marker to explore an origin's flavor profile, genetics, and fermentation details.
The Cacao Origin Map draws from the Flavors of Cacao database (2,700+ expert reviews), Dandelion Chocolate's Making Chocolate, and Williams & Eber's Raising the Bar to present flavor profiles grounded in tasting data rather than marketing copy.
Why terroir matters: Cacao flavor is shaped by genetics, soil, climate, fermentation, and drying — not just roasting. The same genetic variety grown in different regions produces different chocolate. Madagascar's Amelonado/Trinitario mix produces bright red berry notes nowhere else in the world. Tanzania's Trinitario consistently delivers a melon character unique to that origin.
Flavor comparison: Use the comparison mode to evaluate two origins side by side. This is especially useful when formulating recipes — understanding how Ecuador's floral character differs from Peru's regional diversity helps you choose the right bean for your target flavor profile.
Fat content and recipes: Fat content varies significantly by origin (50–58% nib fat). This directly affects chocolate fluidity and recipe formulation. Pair this tool with the Recipe Formulator to dial in your batch.