Cocoa Stories, Fine Flavor Cocoa, Saint Vincent Cocoa

The Magic of Cocoa – Saint Vincent

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Saint Vincent and The Grenadines
Became the last of the windward islands to gain independence in October of 1979. It’s hilly landscape and volcanic soil
provide a unique growing environment for growing cocoa.

The Saint Vincent Cocoa Story:
Cocoa has grown here for hundreds of years and was regularly exported in the first half of the 20th century. Bananas replaced cocoa as the main export until the early 2000’s. The reinvestment in cocoa has begun.

Supporting Farmers:

  • Farmers make a living from small plots of land and growing the high yielding Trinatario varieties and average 900lb per acre.
  • Traceable Cocoa, providing financial and logistical guidance to farmers to ensure environmental sustainability and quality
  • Total farm land dedicated to cocoa farming, 550 acres with 200 more planned.

Saint Vincent Cocoa Products:

  • Caribbean Fine Flavor
  • Trinatario (ICS varieties)
  • USDA analysis describe as a premium quality bean
  • 5 % moisture content
  • Fermented in wooden boxes for 5 to 7 days and then solar dried
  • Harvested May 2016

A quality fine flavor bean that delivers a mild yet rich chocolate flavor

Credit: SVCC / Wikipedia

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Cocoa Stories, Saint Lucia

The Magic of Cocoa…It all begins on a Farm

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A few years ago, I was walking through my wife’s village on the beautiful island of Saint Lucia. As we walked, I saw this tree with beautiful hanging fruits. I asked, what are those? She looked at me like the city kid from New Jersey I am and said those are Cocoa Pods.

I said Cocoa as in Chocolate, and she laughed and said yes. Then went on to explain that we’re not talking the milk chocolate so popular in the United States, we’re talking about real Cacao beans straight from the tree that are used to make some of the best chocolate in the world.

It was at that point I found a new hobby, which turned into a habit and is now a passion. As my knowledge of cocoa began to build, I had a growing respect for the farmers, they are the unsung heroes of some of the finest chocolate in the world, yet in most cases the least rewarded.

My hope for this blog is that I can bring awareness to the history of cocoa and appreciation to the people who brought it to us.

Chocolate, it all begins on a farm.

Photo Credit: Kathleen Khodra

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Cocoa Stories, Fine Flavor Cocoa, Saint Lucia

The Magic of Cocoa – Saint Lucia

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Saint Lucia
Independence came to Saint Lucia in February of 1979. Located in the eastern Caribbean Sea, the island covers an area of area of 238 square miles and has a  population of approximately 174,000. The topography of the island is more mountainous than most and its fertile volcanic soil and natural rain forest are ideal for growing cocoa.

The Saint Lucia Cocoa Story:
Cocoa is one of St. Lucia’s most important crops and is a major part of its history, dating back to the 1700’s when the industry was flourishing. The rich and fertile volcanic soil, high altitude (1000 ft above sea level) and rainforest water all combine to create

Unique Growing Environment:

  • Grown mainly in the south-western part of the island in rich and fertile volcanic soil at an altitude of over 1000 ft. above sea level.
  • A pristine rainforest water supply create a unique environment perfectly suited for growing fine flavor cocoa
  • Over 1700 acres of farmland are dedicated to cocoa farming

Saint Lucia Cocoa Products:

  • Caribbean Fine Flavor
  • Trinatario ICS varieties include 32,92,98,99 and 100
  • Ripe Pods are picked and left to rest for about 3 days before opened
  • Fermented in wooden boxes and sheds for up to 7 days.
  • Harvested twice a year, October / November and February/ March

A quality fine flavor bean, high in demand and at a premium price.

Credit: Saint Lucia Trade Office / Kathleen Khodra /Wikipedia

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