Our Factory
Bayacao – From Vision to Reality
When we first imagined Bayacao’s own cocoa processing facility, we pictured a place that could combine the soul of Dominican cocoa tradition with the precision of modern technology. That vision began to take shape in October 2024, when we started the ambitious renovation of an existing site at Cruce Pajón, Monte Plata acquired the year before.
Over the course of twelve intense months, the building was transformed—expanded, redesigned, and fitted with cutting-edge equipment—until it became one of the most advanced cocoa fermentation and drying facilities in the country. During 2025, the dream started to become a working reality: a factory that could take fresh cocoa from our associated farmers and, with the right touch, turn it into beans of exceptional quality.
A Place Built for Excellence
The factory is part of a 25-hectare complex, located 40 kilometers from our farm, far from industrial pollution and surrounded by nature. Alongside the production facility, the site will houses our genetic cocoa tree collection that will be planted in 2025, a thriving nursery is planned for the future as the collection mature, and a private forest will be conserved—a complete ecosystem dedicated to the future of Dominican cocoa.
Every detail was designed with purpose. The fermentation area, equipped with large boxes, allow Hispaniola cocoa to develop its signature flavor over three to six days of carefully managed fermentation as per our customers needs. The drying areas offer multiple options—raised beds for traditional air circulation, solid floors for gradual flavor deepening, and fully mechanized hot air circular driers of high throughput.
Technology Meets Tradition
Bayacao’s process is a balance between artisanal care and technological precision. Our equipment ensures full traceability from pod to bag and can assess all losses at the different steps to ensure optimum fresh product transformation, while our skilled team of catadores evaluates each lot for flavor, aroma, and texture. We recently welcomed two new tasters—one of whom will be spearheading the launch of our own chocolate tablet line by the end of 2025.
The factory is certified for handling organic products, with dedicated processing lines that prevent cross-contamination and guarantee consistency. This allows us to work confidently with both our own harvest and cocoa from smallholder farmers across Monte Plata, who choose Bayacao for our fair prices, prompt payments, and technical support.
Two Signature Cocoa Styles
Our production is anchored around two main processes:
- Bayacao Hispaniola – Cocoa beans delivered within few hours of pod opening, fully fermented and dried on raised beds for maximum flavor complexity.
- Bayacao Sanchez – Beans that arrive later or partially processed by our associated growers but still meet our high standards, processed with partial or no fermentation, mucilage juice drainage, and sun drying in tunnels for a distinctive, clean profile.
For customers seeking something truly unique, our Bayacao Special offers beans bespoke to your needs, creating subtle notes tailored to their preferences.
Sustainability at the Core
From day one, sustainability has been a central part of the Bayacao story. The factory’s design minimizes energy consumption and carbon footprint, and we are committed to maintaining environmental integrity at every step. Our goal is simple: produce the highest-quality cocoa while preserving the land and relationships that make it possible.
Looking Ahead
We are already planning the next stage—adding a final polishing and conditioning facility to refine our beans even further before export. With our growing team, expanded capacity, and a deep connection to our farmer network, Bayacao is ready not only to supply the finest cocoa in the Dominican Republic but to set a new standard for what “premium” means in the global market.
From the first renovation plans to the first finished batch of beans, our factory has been built to honor the heritage of Dominican cocoa while shaping its future. The best is yet to come.