Maison Pierre Marcolini – premium belgian chocolates
Our growers and their plantations
The four principal cocoa bean varieties
Criollo: Native to Venezuela, these were the first cocoa beans to be discovered by the ancient Olmec civilisation and were later introduced to Mexico and Guatemala. The rarest and most precious variety, the Criollo represents less than 3% of global cocoa production.
Forastero: Native to Brazil, the home of cocoa. Colonists named this variety “foreigner” in Spanish.
Trinitario: Originating in Trinidad and the result of human intervention. In the 17th century, the Forastero variety was introduced into the area and formed a hybrid with the indigenous Criollo.
Nacional: Unique to Ecuador.
Forastero: Native to Brazil, the home of cocoa. Colonists named this variety “foreigner” in Spanish.
Trinitario: Originating in Trinidad and the result of human intervention. In the 17th century, the Forastero variety was introduced into the area and formed a hybrid with the indigenous Criollo.
Nacional: Unique to Ecuador.
Our growers
China
1st use of these beans outside China
Region: Hainan Island, Southern China
Variety: Trinitario
About the bean: An extremely exclusive bean, Pierre Marcolini is the first international chocolatier to have access to these beans to produce chocolate.
This exclusive partnership provides the Maison with beans from this special location. Hainan Island boasts rich biodiversity and benefits from a tropical climate and monsoons – an ideal environment for the cocoa trees planted in the past century.
Region: Hainan Island, Southern China
Variety: Trinitario
About the bean: An extremely exclusive bean, Pierre Marcolini is the first international chocolatier to have access to these beans to produce chocolate.
This exclusive partnership provides the Maison with beans from this special location. Hainan Island boasts rich biodiversity and benefits from a tropical climate and monsoons – an ideal environment for the cocoa trees planted in the past century.
Cuba
Highly exclusive origin
Region: Baracoa – a small coastal town perched on the eastern tip of the island, bordered by beaches on the Caribbean Sea and verdant mountains.
Variety: Traditional Caribbean Trinitario
About the bean: Baracoa cocoa beans retain their centuries-old flavour thanks to the geographic seclusion of the region. Growers have not been pressured by lobbies to excessively increase production and as a consequence, have avoided the introduction of hyper-productive genetically modified varieties.
Only 2 or 3 chocolatiers in the world have the good fortune to use these beans.
Region: Baracoa – a small coastal town perched on the eastern tip of the island, bordered by beaches on the Caribbean Sea and verdant mountains.
Variety: Traditional Caribbean Trinitario
About the bean: Baracoa cocoa beans retain their centuries-old flavour thanks to the geographic seclusion of the region. Growers have not been pressured by lobbies to excessively increase production and as a consequence, have avoided the introduction of hyper-productive genetically modified varieties.
Only 2 or 3 chocolatiers in the world have the good fortune to use these beans.
India
Region: Pollachi, Tamil Nadu state, Kerala
Variety: Amelonado
About the bean: The plantations are located in the state of Tamil Nadu, in the department of Pollachi, and comprise several farms working together.
Cocoa trees are planted among coconut trees, banana trees, nutmeg trees, pepper trees, and large trees such as teak and mahogany, creating a magnificent ecosystem with a fermentation center, close to the plantations, which is located in Pollachi.
Variety: Amelonado
About the bean: The plantations are located in the state of Tamil Nadu, in the department of Pollachi, and comprise several farms working together.
Cocoa trees are planted among coconut trees, banana trees, nutmeg trees, pepper trees, and large trees such as teak and mahogany, creating a magnificent ecosystem with a fermentation center, close to the plantations, which is located in Pollachi.
Indonesia
Region: Bali, Jembrana
Variety: Trinitario
About the bean: Kalimajari Cooperative is a non-governmental organisation that supports local enterprises: it comprises 600 families who together form 38 groups of growers that cultivate cocoa in harmony with the environment.
Variety: Trinitario
About the bean: Kalimajari Cooperative is a non-governmental organisation that supports local enterprises: it comprises 600 families who together form 38 groups of growers that cultivate cocoa in harmony with the environment.
Madagascar
Region: Ambanja, in the north-west of the island
Variety: Trinitario
About the bean: Bejofo is a family-run farm in a cocoa region that has existed since 1920. Both Criollo and Trinitario varieties grow there. Each tree is labelled and the cocoa pods are harvested separately.
The plantation is a fine example of polyculture and ylang-ylang, coffee and pepper can be found growing alongside the cocoa trees.
Variety: Trinitario
About the bean: Bejofo is a family-run farm in a cocoa region that has existed since 1920. Both Criollo and Trinitario varieties grow there. Each tree is labelled and the cocoa pods are harvested separately.
The plantation is a fine example of polyculture and ylang-ylang, coffee and pepper can be found growing alongside the cocoa trees.
Peru
Region: Piura
Variety: Grand Nativo Blanco
About the bean: Peru is believed to be one of the birthplaces of wild cocoa. Cocoa from the Piura region is commonly called “Grand Blanco” owing to the cocoa beans’ whiteness, which gives this tablet a lighter colour.
These beans come from the Norandino Cooperative that began cultivating cocoa in the El Alto Valley in 2007. The beans are often tended to by the same communities that cultivate coffee at higher altitudes.
Variety: Grand Nativo Blanco
About the bean: Peru is believed to be one of the birthplaces of wild cocoa. Cocoa from the Piura region is commonly called “Grand Blanco” owing to the cocoa beans’ whiteness, which gives this tablet a lighter colour.
These beans come from the Norandino Cooperative that began cultivating cocoa in the El Alto Valley in 2007. The beans are often tended to by the same communities that cultivate coffee at higher altitudes.
São Tomé & Principe
Region: Guadeloupe, from the centre of the island
Variety: Amelonado
About the bean: The “Chocolate Islands” is an archipelago that has preserved its astounding biodiversity. The organic São Tomé cocoa comes from a project coordinated by Satocao and titled ‘Villager Project’. This initiative aims to promote the development of exceptional plantations cultivated by autonomous villagers.
Established in 2011, the project has created over 3000 small commercial growers.
Variety: Amelonado
About the bean: The “Chocolate Islands” is an archipelago that has preserved its astounding biodiversity. The organic São Tomé cocoa comes from a project coordinated by Satocao and titled ‘Villager Project’. This initiative aims to promote the development of exceptional plantations cultivated by autonomous villagers.
Established in 2011, the project has created over 3000 small commercial growers.
Venezuela
The rarest beans
Region: Chuao
Variety: Criollo Primitif
About the bean: The region is accessible only by sea and its beans have a Designation of Origin certificate unique to the region. Production is limited to just 25 tonnes/year.
The Empresa Campesina is the cooperative that harvests the “Chuao” cocoa bean and owns the plantation on which they grow.
The specificity and unique nature of Chuao comes from its history, traditions and oragnoleptic qualities. Methods of processing the harvested beans remain unchanged for 400 years and have been passed down from generation to generation.
Region: Chuao
Variety: Criollo Primitif
About the bean: The region is accessible only by sea and its beans have a Designation of Origin certificate unique to the region. Production is limited to just 25 tonnes/year.
The Empresa Campesina is the cooperative that harvests the “Chuao” cocoa bean and owns the plantation on which they grow.
The specificity and unique nature of Chuao comes from its history, traditions and oragnoleptic qualities. Methods of processing the harvested beans remain unchanged for 400 years and have been passed down from generation to generation.
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