Single-Origin Chocolate
Costa Rica84%
Single-origin cocoa from our own research cultivation.
The taste of Costa Rica 84%
- Cocoa
- Bitter
- Berry
Origin
With a view of the Turrialba volcano
The cocoa for this chocolate comes from our own research farm Rausch Tres Equis in the province of Cartago, in the canton of Turrialba. The farm, around 30 hectares in size, lies within sight of the 3,325-metre Turrialba volcano, embedded in tropical rainforest, on fertile volcanic soil. Eleven different single-origin cocoa varieties grow here, each with its own character, some more productive, some rarer, some more vigorous in growth. Together they belong to the Trinitario family, a cross between Criollo and Forastero. For this chocolate we select nine of these eleven varieties. It is exactly this selection that lays the foundation for its intense, multi-layered aroma.
Fair cultivation
Our own farm
All the cocoa for this chocolate grows on our own farm Rausch Tres Equis. Our team on site knows every tree, from planting to harvest. At the Single-Origin Cocoa Institute on the farm, our cocoa experts work on cultivation, post-harvest handling and quality testing, while a foreman and the team look after the cocoa and shade trees every day. So we know not only which region the cocoa comes from, but which tree.
Single-origin cocoa
Fermented with precision
Before cocoa grew here, the land was depleted pasture. No rainforest was cleared for the farm; instead we have reforested the area. The young cocoa seedlings grow between guava and avocado trees, papaya and banana plants, which give them shade and return nutrients to the soil. Over the years an agroforestry system with a wide variety of native tree species has emerged. After harvest, the fresh cocoa seeds ferment for several days in wooden boxes arranged in cascades. Temperature and other quality-relevant parameters are continuously monitored and determine when the cocoa is turned and when fermentation reaches its optimal end point. The now typically brown cocoa beans are then removed from the boxes and gently dried in our modern drying facility. At the Single-Origin Cocoa Institute on site we continuously research these post-harvest methods in order to further improve the variety of aromas, and we share this knowledge with farmers worldwide. In 2023 our team here won the Costa Rican National Cocoa Competition and represented Costa Rica at the Cacao of Excellence Award.
The taste of
Costa Rica 84%
- Cocoa
- Bitter
- Berry
- Spicy
On our research farm Rausch Tres Equis in Costa Rica, single-origin cocoa varieties with an intense and unique aroma grow.
The deliberate selection of nine single-origin cocoa varieties and the cocoa content of 84% unfold intense cocoa aromas, balanced bitterness and delicate berry and spicy nuances.
Selected single-origin cocoa meets Rausch's many years of chocolate expertise.
