Carbet

Carbet cacao is a fine-flavor cacao variety from the Caribbean, primarily grown in Martinique, where it represents a vibrant revival of the island’s historical cacao traditions. The Carbet cacao bean is typically of Trinitario origin, a hybrid of Criollo and Forastero, and is known for its medium to large size, high fat content, and smooth, well-formed nibs.

Named after the coastal town of Le Carbet, a region once central to colonial-era cocoa production, this cacao is now at the forefront of artisanal and sustainable chocolate-making in the Caribbean. Grown in agroforestry systems, often under the shade of native trees, the beans benefit from Martinique’s volcanic soil, tropical humidity, and oceanic breezes, all contributing to their exceptional flavor complexity.

Farmers, often working in cooperatives like VALCACO, ferment the beans in wooden boxes and dry them under the sun, preserving their aromatic integrity and promoting biodiversity. When expertly processed, Carbet cacao reveals a sophisticated and multilayered profile.

The chocolate offers bright, fruit-forward notes—think red berries, passion fruit, and citrus peel—balanced by gentle floral tones, a hint of acidity, and warm, nutty undertones. Its long, clean finish and low bitterness appeal to bean-to-bar chocolate makers seeking origin-driven flavor.