Single-Origin Chocolate
Grenada39%
Where cocoa grows between nutmeg and cinnamon.
The taste of Grenada 39%
- Caramel
- Creamy
- Malty
Origin
The Spice Island
Grenada is barely larger than Berlin and carries a nickname that says everything about how it is farmed: the Spice Island. Here, cocoa does not grow on large fields but in the middle of Creole gardens, packed close together with nutmeg, clove and cinnamon. This kind of mixed cultivation, known in technical terms as agroforestry, is unique in the world on Grenada in this combination of spices. It gives the cocoa tree what it likes: shade, protection from the trade winds and living soil.
Our single-origin cocoa comes from the St. Andrew region in the northeast of the island, from locations between sea level and around 650 metres. The subsoil is volcanic in origin, mineral-rich and warm. The single-origin cocoa varieties have been bred on Grenada over decades and grow like this only on this island. You can taste this origin later in the chocolate bar: round, warm, with the caramel note Grenada is known for.
Fair cultivation
Grenada Cocoa Association
We source our cocoa from the Grenada Cocoa Association, founded in 1964 and still the only cocoa cooperative on Grenada. Around 3,000 farming families have joined forces in it, collecting, fermenting and drying their cocoa together.
We have been in regular contact with the Association since 2013, and since then we have visited more than ten times, at the drying facilities and with the farmers in their fields, that is, their spice gardens. Over the years a close relationship has grown that goes far beyond pure trade.
Single-origin cocoa
From cuttings instead of seeds
What makes Grenada's cocoa special is decided by the care taken at harvest. Every two weeks the families bring their cocoa to the cooperative's collection centres. This is where the part that determines the flavour begins.
First comes fermentation, which on Grenada takes place in unusually large boxes. Over several days the beans develop the aromas that later unfold in the chocolate bar: the caramel notes, the maltiness, the round depth. Drying follows, traditionally in the sun on large wooden trays. When rain approaches, the trays are moved under a roof for protection. The beans are gently turned throughout the day so that they dry evenly. Since 2024, drying under a solar roof with fans has complemented the traditional method and ensures consistent quality even in wetter weeks.
What is truly rare about Grenada, however, begins not in the field but in the cooperative's nurseries. New cocoa trees are not grown from seeds here but propagated from cuttings. From the twigs of selected mother trees, selected over generations for their aroma, a new plant grows that passes on their characteristics exactly. Where cocoa otherwise germinates from seed and changes with every generation, what makes this island what it is is preserved here over decades. And because the cooperative allocates each young tree deliberately according to the soil conditions of the respective plot, it grows exactly where it can give its best. The result is a single-origin cocoa from the Trinitario group that exists in this form only on Grenada.
The taste of
Grenada 39%
- Caramel
- Creamy
- Malty
- Vanilla
On Grenada, single-origin 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 single-origin cocoa meets Rausch's many years of chocolate expertise.
