Our cocoa is grown organically and under a canopy of shade trees. We use sustainable methods such as composting and typically grow a diversity of other food crops among our cocoa. These ecological methods have helped the community and the natural environment in many ways. Organic production keeps the river water pesticide-free. The preserved shade canopy makes the area a good carbon sink and supports a wide variety of natural species.
We grow our cocoa totally naturally without the use of any chemical pesticides, herbicides or fertilizers and have been Certified Organic.
We operate our own cocoa drying and fermentation facilities, which assures us to maintain the highest levels of quality with drying the beans and also fermenting per our clients’ specifications.
Cocoa tree types
There are three general categories of cocoa varieties: the Forasteros, the Criollos and the Trinitarios. The Forasteros and Criollos are the original types while the Trinitarios were created when the two crossed accidentally in Trinidad. Because the Forasteros are generally heartier and less disease prone than the Criollos and the Trinitarios, they were chosen to introduce in equatorial Africa, who became the world’s main producer.
Forastero cocoa beans have a plain and basic chocolate flavor, known as “bulk” cocoa while Trinitario and Criollo cocoa beans have more complex flavor, known as “fine-flavored” cocoa. Trinitarios developed to be heartier than the Criollos but also retain their special flavor qualities. Criollo and Trinitario cocoa beans now represent less than 10% of the world’s cocoa. The straight-forward chocolate flavor and low price associated with the Forasteros is preferred by milk chocolate makers.
The Criollos and Trinitarios contain extra flavors, embellishing their extra strong chocolate flavor and making them preferable for dark chocolate. Grenada grows these rare and special varieties giving our chocolate deep flavor with extra notes that can be reminiscent of fruits and flowers.