Puerto Rico's cacao industry has experienced a resurgence since 2016, with production growing by more than 3,400% according to data from Chocolate Cortés. Hundreds of Puerto Rican cacao farmers are becoming an art form, focusing on local flavors rather than selling beans to distant processors. They focus on specialty grades, positioning their crop for boutique chocolate makers instead of commodity traders. They open their farms to visitors and chocolateries, where they serve innovative mixes directly to consumers. This grassroots renaissance has attracted a curious community beyond farming circles and led to tours where visitors learn how cacao transforms from bitter bean to glossy bar. In 2023, Morales' cacao was rated among the top 50 in the world and he won the silver medal in the Cacao of Excellence Global Awards.