Single-Origin Chocolate
Costa Rica75%
Between volcano and Caribbean coast.
The taste of Costa Rica 75%
- Cocoa
- Bitter
- Spicy
Origin
The Origin of Our Single-Origin Cocoa
The cocoa for this chocolate does not come from a single place. Part of it grows on selected farms on Costa Rica's Caribbean coast, part on our own research farm Rausch Tres Equis near the Turrialba volcano. Both places of origin bring different microclimates and cocoa varieties, including varieties that used to be called Trinitario. The Trinitario group emerged from a cross between Criollo and Forastero. It is exactly this diversity that lays the foundation for the multifaceted aroma of this chocolate bar.
Fair cultivation
Our own farm and selected farmers
We source the fresh cocoa for this chocolate from selected farmers on the Caribbean coast and in the interior. We take on the demanding post-harvest work, fermentation and drying, for them centrally on our own farm Rausch Tres Equis. It is precisely these steps that decide quality and aroma. This is how their harvest, together with the cocoa from Rausch Tres Equis, becomes this single-origin chocolate.
Single-origin cocoa
From pasture to agroforestry
On our research farm Rausch Tres Equis we combine cocoa growing with applied research. Over the years, former, depleted pasture land has become an agroforestry system with more than 37 native tree species and companion plants. With the first large harvests, our innovative post-harvest facility went into operation, in which the fine single-origin cocoa beans can be optimally fermented and dried all year round. In this way we build up knowledge about single-origin cocoa and share it with farmers worldwide.
The taste of
Costa Rica 75%
- Cocoa
- Bitter
- Spicy
- Berry
Single-origin cocoa with a multi-layered aroma grows in Costa Rica. The deliberate balance of different single-origin cocoa varieties with a cocoa content of 75% combines powerful cocoa aromas with delicate berry notes and balanced bitterness.
Selected single-origin cocoa meets Rausch's many years of chocolate expertise.
