Fine flavour cocoa makes the difference
Rausch processes only selected fine flavour cocoa from different growing regions around the world. Origin, variety diversity and gentle processing shape the individual flavour profile of every chocolate. This is how single-origin chocolates with characteristic aromas come about, letting you experience the distinctive character of their origin.
WHAT IS FINE FLAVOUR COCOA?
Fine flavour cocoa stands out for a particularly complex and characteristic flavour profile. Depending on the origin, this can bring fruity, floral, nutty or spicy notes, for example.
The International Cocoa Organization (ICCO) lists countries of origin that produce and export fine flavour cocoa in whole or in part. Among other things, the genetic origin of the cocoa, the conditions in the growing region, and harvest, fermentation and drying are decisive.
At Rausch, different cocoa varieties and origins come together. In total, we process more than 100 different fine flavour cocoas in our chocolates.
A cocoa tree produces up to 70,000 flowers per year. 700 of these are fertilized - by the end of the year, 70 fruits have ripened.
The cocoa fruits come in different shapes. They are round, oval, melon-shaped, smooth or ribbed and weigh up to 1.5 kg.
From green to orange to yellow and from dark purple to reddish - the colours of the fine flavour cocoa fruits vary depending on the variety.
The cocoa seed contains up to 50 % fat (cocoa butter) and is rich in protein (approx. 10 %).
Depending on the variety, it is white, pink or dark purple.
The flesh - also known as "fruit pulp" - tastes sweet, like a mixture of lychee, cherry and guava.
One cocoa fruit contains 30-50 seeds. A single bar of milk chocolate can be made from 50 seeds.
Our varieties
The taste of
Grenada 39%
On Grenada, fine flavour cocoa grows between nutmeg and cinnamon trees and develops its full-bodied aroma. The fine balance of origin, recipe and 39% cocoa content brings out notes of caramel, delicate vanilla and a hint of malt.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Venezuela 43%
In Venezuela, rare Criollo fine flavour cocoa grows, with a mild and delicate character.
The deliberate balance of origin, recipe and 43% cocoa content combines warm caramel notes, delicate vanilla and subtle nutty nuances with a soft melt.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Madagascar 55%
In the north of Madagascar, fine flavour cocoa grows between vanilla and pepper. This is how it develops its fine spiciness and distinctive aroma. Cream, selected fine flavour cocoa and the precise balance of the 55% cocoa content ensure a pleasant melt and delicate berry nuances.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Peru 60%
Rare fine flavour cocoa varieties with a fruity character grow in Peru.
The fine balance of origin, recipe and 60% cocoa content combines intense cocoa aromas with floral nuances and lively acidity.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Ecuador 70%
Arriba Nacional from Ecuador is one of the best-known fine flavour cocoas in the world and is famous for its floral and fruity aroma. The fine balance of origin, recipe and 70% cocoa content unfolds intense cocoa aromas, delicate berry notes and a long finish.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Costa Rica 75%
Fine flavour cocoa with a multi-layered aroma grows in Costa Rica. The deliberate balance of different fine flavour cocoa varieties with a cocoa content of 75% combines powerful cocoa aromas with delicate berry notes and balanced bitterness.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Trinidad 80%
On Trinidad, Trinitario fine flavour cocoa grows with a powerful aroma of strong character.
The precise balance of origin, recipe and 80% cocoa content combines intense cocoa aromas with fruity nuances, delicate nuttiness and distinct bitterness.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Costa Rica 84%
On our research farm Rausch Tres Equis in Costa Rica, fine flavour cocoa varieties with an intense and unique aroma grow.
The deliberate selection of nine fine flavour cocoa varieties and the cocoa content of 84% unfold intense cocoa aromas, balanced bitterness and delicate berry and spicy nuances.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
The taste of
Colombia 93%
Particularly aromatic fine flavour cocoa varieties grow in Colombia.
The precise balance of origin and 93% cocoa content unfolds powerful cocoa aromas, pleasant bitterness as well as delicate fruit notes and lively acidity with a surprisingly light melt.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
What is the difference?
Fine flavour cocoa and bulk cocoa
Chocolate can be made from bulk cocoa or fine flavour cocoa. Fine flavour cocoa stands out for particularly diverse and characteristic aromas. Origin, variety and processing shape the individual flavour profile of the chocolate.
For our core chocolate range, we use exclusively pure single-origin fine flavour cocoa.
Low variety diversity: Often blends of different varieties such as
Forastero, which account for over 90 % of global cocoa production.
Exclusive variety diversity: Fine flavour cocoas with fruity, floral or other special notes, formerly also called Criollo, Trinitario and Nacional. They make up less than 10 % of global cocoa production.
Monoculture farming: Mainly in West Africa, often under less sustainable conditions.
Farming in agroforestry systems: mainly in Latin America, the Caribbean or Asia, where fine flavour cocoa is traditionally combined with many other plant species.
Standardised quality: Taste and quality vary little, the aim is constant mass production.
Outstanding quality: Focus on the highest enjoyment and individual aroma diversity.
Limited aroma richness: flat taste with few nuances.
Complex aromas: Interplay of a wide range of aroma notes with fruity, nutty and floral character.
Simpler processing: Less care taken during harvesting and fermentation to reduce costs.
Elaborate fermentation and drying: Customized post-harvest processes designed to bring out the natural flavors to the fullest.
Less sustainable farming methods: Intensive agriculture with heavy pesticide use, degraded soils and low biodiversity.
Sustainable farming: Environmentally friendly projects with fair conditions for the farmers and respect for nature.
Mass production: Typical of mass-market products from large chocolate manufacturers.
Niche and premium products: Typical of gourmet chocolates from specialists.
Standardised industrial processing: Less focus on craft production and gentle roasting methods.
Gentle processing: Light roasting and minimalist processing to preserve the natural aromas.
Volume-driven marketing: The chocolate is designed to suit the taste of the broadest possible mass market.
Value-oriented marketing: Focus on conscious connoisseurs who put quality before price.
Our fine flavour cocoa experts
Dr. Elsa Hegmann and Dr. Christina Rohsius not only regularly visit our long-standing partners, but are also always on the lookout for new farms and ‘origins’ with special fine flavour cocoa varieties. They are also responsible for international research projects and quality controls.
They also share their expertise on fine flavour cocoa on our blog in the Fine Flavour Cocoa Knowledge section.
Our Finca de Cacao
Rausch Tres Equis
Since 2014, we have been running our own farm Rausch Tres Equis – Finca de Cacao in Costa Rica. There we cultivate selected fine flavour cocoas, research new varieties and deepen the exchange and knowledge transfer with our partners on site.
With the first larger harvests, we were also able to put our post-harvest station for fermentation and drying into operation. At the same time, we are developing the farm step by step in the agroforestry system. Different plants and structures create diverse habitats there, in which numerous animal species of Costa Rica can be observed again and again.
Our single-origin chocolates
