Grenada cacao is a mixture of Trinitario hybrids, Amazon Calabacillo and Venezuelan Criollo. It shares many characteristics with the rest of the Caribbean varieties. Despite the extreme weather conditions and the passing of time, cacao is still grown on the island of Grenada. Nowadays there are around 8,500 cacao farmers on the island who cultivate 2,500 hectares of land. Farms are on average 1 hectare and cacao is intercropped with nutmeg, cinnamon, bananas, citrus, soursop and breadfruit.
These beans are sourced through the Grenada Cocoa Association, which is a farmer-owned organization that coordinates the needs of the farmers as well as the sales of their cacao, including quality control and export.
Tasting notes: Earthy, woody, coffee, fruity, raisin.
Only avaiable in the E.U. market, for North America purchasing please contact email@example.com.
Allergens: May contain: Milk, tree nuts and peanuts.
Ingredients: Cocoa mass, sugar. Cocoa solids: 70% minimum. Made from cocoa beans.
Energy value 2336Kj/562kcal, Fats 38.1g, of which saturated fatty acids 24.3g, Carbohydrates 39.9g, of which sugars 27.5g, Proteins 10.9g, Salt 0.01g.
Grenada is an island belonging to the Antilles approximately 200 km northeast of Venezuela. Cacao production was introduced to the island by the British in the eighteenth century and not long after, it became the hub of their cacao production.