Cacao Region Classification

Cacao region classification categorizes areas based on the quality, flavor, and characteristics of cacao beans produced there. These regions are designated to reflect the terroir – including climate, soil, and farming practices – influencing the beans' profile. Recognized regions, such as West Africa, Central and South America, and Southeast Asia, often have specific classifications or grades to help producers, buyers, and chocolatiers identify beans with desired qualities. This system aids in maintaining quality standards, supporting marketing efforts, and fostering regional expertise within the global cacao industry.