Baracoa: Birthplace of Cacao in Cuba

Cacao has been cultivated in Cuba for centuries—but its story is rarely told. Baracoa explores the region that has played a central role in that history, offering a detailed look at the agricultural and cultural significance of cacao in eastern Cuba.

Located near the island’s eastern tip, Baracoa is home to some of Cuba’s most productive cacao plantations. The book documents cacao’s presence on the island since the late sixteenth century, citing colonial records and highlighting cacao varieties currently under production. Profiles of local growers—some from families with generations of experience—give insight into the continuity and evolution of cultivation practices in the region.

The book also considers cacao’s broader cultural role, including its use in religious practices, music, and visual art. While highly specialized, Baracoa stands out for its combination of documentary rigor and cultural perspective, aiming to establish the city as a vital center of cacao heritage.

Produced in collaboration with chocolatiers and Cuban artists, this volume offers rare and valuable insight for readers interested in cacao, Latin American foodways, or Cuban cultural traditions.

Hardcover. Color photographs throughout. In Spanish and in English.