ROASTED COCOA BEANS - GRENADA Mount Horn

Known as the "Spice Island," Grenada is celebrated for its fertile volcanic soils, ideal tropical climate, and extraordinary biodiversity, creating the perfect environment for producing exceptional agricultural products. Among these, cocoa holds a special place—not only as an important economic resource but also as an integral part of the island's cultural and agricultural identity.

Cocoa cultivation in Grenada dates back to 1714, when French settlers introduced cocoa trees to the island after recognizing the agricultural potential of its mountainous landscape and volcanic soils. By the eighteenth century, Grenada had become the largest cocoa exporter in the British West Indies, shipping more than 340,000 pounds of cocoa in 1772. Although the industry has experienced periods of both prosperity and decline over the centuries, cocoa has remained one of the cornerstones of the island's economy.

In 1964, the Grenada Cocoa Association (GCA) was established as a cooperative representing thousands of smallholder farmers. Today, the GCA oversees cocoa production, post-harvest processing, and exports while promoting a sustainable agroforestry model in which cocoa trees are cultivated alongside nutmeg, cloves, bananas, and other tropical crops. This approach helps preserve biodiversity while maintaining a healthy and balanced ecosystem.

One of the GCA's most important collection and processing facilities is Mount Horn, located in the parish of Saint Andrew, at the foot of Mount Saint Catherine, the island's highest peak. Built on the site of a former colonial estate, the area was redistributed to smallholder farmers during the 1980s through the "Land for the Landless" program. Today, Mount Horn has become a benchmark for premium Grenadian cocoa, where beans are expertly fermented, dried, and prepared for export.

Mount Horn Flavor Profile – Elegance and Balance

Cocoa beans grown in the Mount Horn area are distinguished by their delicate, refined, and beautifully balanced flavor profile. The cocoa character is smooth and harmonious, complemented by subtle notes of ripe red cherries that emerge toward the finish, creating an elegant and memorable tasting experience. This exceptional profile is the result of a unique combination of Grenada's volcanic terroir, traditional post-harvest processing methods, and the careful selection of superior cocoa genetics. These characteristics are also reflected in this particular lot.

Although most of Grenada's cocoa belongs to the Trinitario variety—a hybrid of Criollo and Forastero—the Grenada Selection program cultivates trees propagated from 16 carefully selected genetic mother trees, chosen for their outstanding flavor potential and adaptability to the island's soils. This approach ensures excellent traceability, consistent quality, and an optimal match between each cocoa tree and its growing environment.

Criollo – The Original Expression of Fine Cocoa

Although relatively rare in Grenada, Criollo remains the benchmark of excellence in the world of fine cocoa. Originating in Central America, Criollo is prized for its refined flavor, low bitterness, and elegant floral, fruity, and caramel notes. It is a delicate variety with naturally low yields, yet its extraordinary quality makes it one of the most sought-after origins for luxury bean-to-bar chocolate.

A Legacy of Sustainability and Fine Flavor

Grenada's cocoa heritage—and particularly that of the Mount Horn region—embodies a remarkable balance between tradition, sustainability, and exceptional flavor. Every bean produced here reflects the spirit of an island that values its natural environment, preserves its agricultural heritage, and continues to offer the world cocoa of rare elegance and outstanding quality.