A Taste Of Saint Lucia

Introducing our brand-new, unique couverture collection, celebrating single-origin cacao from our farming partners: the Saint Lucian Island Growers.

DISTINCTIVELY DIFFERENT

When it comes to developing the distinctive taste of our single-origin chocolate, we’re firm believers that good things come to those who wait. Those fruity notes develop first in the volcanic soil of our Saint Lucian Island Growers’ cacao farms, then at our own cacao farm, Rabot Estate, where we use our expertise as farmers to ferment the beans. We then roast and conch the beans in-house at our Cambridgeshire HQ to bring every last flavour facet to the fore.

Flavour Unlocked

It takes seven days – no more, no less – to ferment our beans at our Rabot Estate farm. Blanketed in banana leaves, the wet cacao rests in optimal conditions to unlock its full flavour potential, before gently drying under the Saint Lucian sun for a further week.

Roasting our single-origin Saint Lucian beans isn’t a one-size-fits-all affair. Our expert chocolatiers determine the optimal roast time for each individual batch, and the same applies to the conching process. By giving every batch the attention it deserves, we

can get the very best from our cacao beans and achieve the deeply satisfying mouthfeel of premium chocolate.

Saint Lucian Island Growers 50% Milk Chocolate Batons

£8.95

Saint Lucian Island Growers 70% Dark Chocolate Batons

£8.95

Saint Lucian Island Growers 50% Milk Drinking Chocolate

£14.95

When we bought our cacao farm in Saint Lucia in 2006 and became cacao growers ourselves, we wanted to encourage a sustainable cacao industry on the island. Since then, we’ve worked with Saint Lucian farmers as part of our Island Growers programme, to grow cacao that’s positive for nature and positive for farmers.

We call this initiative gentle farming, providing cacao seedlings at a subsidised price and guiding our partners through nature-positive pruning techniques and agroforestry approaches. We then purchase all harvested wet cacao beans at a premium price. It’s a process we’ve evolved for the best part of 20 years, and we’re still finding new ways to improve upon it today.