Saint Vincent Cacao Cocoa Beans 1kg

Region and Country

Island of Saint Vincent, Saint Vincent and the Grenadines

Story

Cocoa was grown extensively in Saint Vincent since the 18th century when the British introduced the crop to the island. Cacao production declined after banana exports became the main agricultural export in the 1970’s. In 2014, a couple of very committed Vincentians took over a foreign cacao investment and founded the Saint Vincent Cocoa Company. The Company owns about 250 hectares of land and buys cocoa from around 100 local small farmers around the island. The farms are 2 hectares on average. Cocoa is grown along with short cycle crops such as banana, plantain, ginger, maize and local root crops. Timber species such as coconut, melina and mahogany are used as shade trees.

Harvest

November – March (Main) April – October (Mid-crop)

Genetics

Trinitarios from Trinidad introduced in the 60’s/70’s and ICS varieties from Reading University

Post Harvesting Process

Fermentation and drying take place in a central facility owned and operated by the Company. Beans are fermented in tiered fermentation boxes for 6-7 days depending on the desired flavour profile. They are then dried in a solar dryer to get the moisture level to around 6-7%.

Flavour

Bright citrus acidity with hints of passion fruit and floral honey followed by tones of bread, cashew and ends with a light sprinkle of saffron.