Our journey begins with cacao.

What remains around the bean

Cacao husk is the shell that surrounds the cacao bean. Research on cocoa bean shell documents naturally occurring methylxanthines, especially theobromine and caffeine, together with polyphenols and other plant compounds.

Cacao is not coffee in disguise

Coffee is typically dominated by caffeine. Cacao husk is different: theobromine is generally the dominant methylxanthine in cocoa shell research. Caffeine is the stronger central nervous system stimulant, while theobromine has a milder central effect and different pharmacokinetics.

Why the timing can feel different

Theobromine is metabolized on a different timeline and generally remains in circulation longer than caffeine. That does not justify a promise of “no crash” or a specific energy curve, but it does explain why cacao and coffee should not be treated as the same stimulant experience.

Origin and processing still matter

The natural composition of cacao is not fixed. Genetics, origin, roasting, processing, serving size and brew method can all influence the amount that reaches the cup.

Discovery without overclaiming

For BAJO DOSEL, the goal is to understand cacao husk more closely through aroma, flavor, origin and natural chemistry. Product-specific caffeine or theobromine values will only be stated after direct analytical testing of the finished product.

A cacao story rooted in Aguada

Hacienda Jeanmarie describes cacao trees growing naturally on family land among papaya, coconut, breadfruit, mango, pineapple, star fruit and other tropical plants. Fermenting and roasting cacao from those trees became an early point of discovery for the farm.

From cultivation to selection

In 2009 the farm moved away from growing traditional vegetables for local restaurants and focused its work on cacao. Juan Echevarría connected with the Tropical Agriculture Research Station in Mayagüez, where he learned grafting and propagation under Dr. Brian Irish and later continued selection work on his own farm.

Jeanmarie says that flavor and bean size became part of that selection process as it developed its own cacao line. The farm also describes years of work refining fermentation as part of its approach to flavor development.

Continuity after Hurricane Maria

In 2017 Hurricane Maria caused major damage to a newly planted farm. Jeanmarie reports that it continued planting afterward and adapted cultivation practices with greater resilience in mind.

A diverse cacao heritage

A USDA led study of naturalized cacao across Puerto Rico identified four genetic backgrounds: Criollo, Trinitario, Amelonado and Upper Amazon Forastero. Most of the naturalized trees studied showed Criollo ancestry, adding another layer to the island's distinctive cacao story.

Genetics matter because they help shape the natural chemistry of cacao, including the balance of methylxanthines and flavanols that contribute to its character.

A living collection of cacao

Puerto Rico's commercial cacao farms draw from a broad mix of planting material, including the TARS Series, Jeanmarie JM selections, ancestral Criollo material and trees propagated from seed. That diversity gives the island a living cacao landscape rather than a single uniform profile.

Mayagüez is also home to the USDA Tropical Agriculture Research Station cacao collection, an important resource for preserving and studying cacao diversity in Puerto Rico.

The west, a cacao region

The Mayagüez agricultural region, which includes Isabela, Aguadilla, Moca, Aguada, Rincón, Añasco and Mayagüez, represented 40 percent of the cacao acreage included in the 2024 Puerto Rico sector study. The report documented 116.5 cuerdas of cacao across 23 farms in the region.

For BAJO DOSEL, that makes Aguada part of a larger western cacao corridor where cultivation, research and flavor development come together.

Flavor begins before the cup

Among Puerto Rican growers interviewed for the 2024 report, fermentation was typically carried out for six days and drying was generally done in the sun, with an average drying period of six to eight days.

These steps help shape the aroma, flavor precursors and natural chemistry that make cacao expressive long before it reaches the cup.

The natural chemistry of cacao husk

Cacao husk naturally carries methylxanthines such as theobromine and caffeine, along with polyphenols and other plant compounds that contribute to cacao's complexity. In cacao shell research, theobromine is typically the dominant methylxanthine.

This is part of what makes the husk so compelling. The shell that surrounds the cacao bean still carries aroma, flavor and a meaningful part of cacao's natural chemistry, offering another way to experience the fruit beyond chocolate.