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WHY FINE FLAVOUR COCOAS ARE SO IMPORTANT TO US

We want to highlight the potential of a plantation and the characteristic nature of a fine flavour cocoa variety. This is only possible if we are part of the story from the very beginning.
Robert Rausch on the conscious decision to work with fine flavour cocoa

A shared passion

The complex aromas of a fine flavour cocoa variety are capable of captivating father and son alike.

Mouth-watering culture

Since the late 1990s, Rausch has been procuring its fine flavour cocoas directly from plantations in the regions of origin – an ideal, cost-efficient decision for the highest quality. Making variety-specific chocolate from pure fine flavour cocoa requires unfaltering dedication from the very beginning.

The variety and origin of a fine flavour cocoa define the depth of its flavour. With their plethora of microclimatic conditions and soil properties, the plantations are where the whole potential lies. Fine flavour cocoa trees and pods are known to be extremely demanding, and require intensive care all year round.

Knowing, supporting,protecting

The aromas of a cocoa can only truly develop when tried-and-tested methods and cutting-edge technology are perfectly adapted to the cultivation of a plantation.

Our task is to closely identify the special features of each plantation, support the cocoa farmers in all aspects and, fundamentally, to protect the pure fine flavour varieties (the cultivation of which is under increasing threat from bulk cocoa production) by offering cocoa farmers existential security through long-term cooperation.

At Rausch, we place paramount importance on long-term collaboration with cocoa farmers. This means that we can offer them stability, support and fair prices that are above the global market average.
Biologist Dr Christina Rohsius often travels to the fine flavour cocoa plantations.

The expansion of bulk cocoa production is becoming an increasing problem in many countries of origin of fine flavour cocoas, such as Ecuador. Although the Ecuadorian Nacional fine flavour cocoa, which is also known as Arriba, is extremely delicate and requires intensive care, its sensationally aromatic flavour is well worth the higher price.

Intensive care –incomparable flavour

High-yield varieties like Forastero gradually endanger the purity of fine flavour cocoas. Bulk cocoa also tends to be grown in monocultural practices, unlike fine flavour cocoa, which is cultivated in environmentally friendly agroforestry systems.

The local cocoa farmers are repeatedly faced with an existential dilemma: to supply non-committal bulk buyers with low-maintenance bulk cocoa, or opt for long-term collaboration with perspectives through the cultivation of single-origin fine flavour cocoa.

Important for flora and fauna

The ecological cultivation of fine flavour cocoa in agroforestry systems is environmentally friendly. Through this method, biodiversity on the plantation is preserved and even encouraged.

Only direct trade with cocoa farmers can guarantee the best quality of single-origin fine flavour cocoas.
Jürgen and Robert Rausch on the introduction of the Direct Trade seal

OUR QUALITY PROMISE

Fine flavour cocoa demands the highest standards

The requirements and guidelines prescribed by Rausch far exceed those of any other certification in existence. With the decision to develop the company’s own seal with the highest industry standards, Rausch ensures complete transparency for all of its partners and employees, in addition to customers and the general public.

Fine flavour cocoa plantations with unparalleled potential

Fine flavour cocoa in South East Asia

Papua New Guinea

For many generations, the cultivation of coconuts and cocoa has flourished in this country. The soil of the volcanic island is exceptionally fertile, and Trinitario fine flavour cocoa varieties thrive along its coasts.

Located off the north-east coast of Papua New Guinea, the volcanic Karkar Island can only be accessed by ship from the province’s capital, Madang. The island inhabitants uphold their traditions and live from the cultivation of coconuts and cocoa.

All of the plantations are situated along the coast on exceptionally fertile soil. Sheltered beneath huge palm trees, this is where the full-bodied fine flavour cocoa grows.

    Madang province

    Kul Kul fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Papua New Guinea 35%: balanced, fine milk chocolate with a wonderfully creamy-caramelly flavour made from the best Kul Kul fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa plantation off the coast of Africa

Madagascar

Weaving alongside the Sambirano River, under the Tsara massif, thrives the aromatic Trinitario progeny, Sambirano No. 1. Through its perfectly balanced cultivation, it develops an exceedingly luscious hint of vanilla.

One of the characteristics of the fine flavour cocoas that grow in the north-west of the huge island of Madagascar are the slightly smaller pods. Here, along the banks of the Sambirano River and at the foot of a massif, the delicate cocoa finds everything it needs to thrive – fertile soil and high humidity and temperatures. Dried naturally in the sun after harvesting, it has a fruity, tart and slightly tangy flavour, giving this aromatic, high-quality chocolate a sumptuous hint of vanilla.

    Ambanja region

    Sambirano No. 1 fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Madagascar 39%: creamy and aromatic milk chocolate with a delicate vanilla aroma, made from the best Sambirano No. 1 fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa plantation in Central America

Venezuela

Named after the coastal municipality of Ocumare de la Costa de Oro, the indigenous Ocumare fine flavour cocoa is a Trinitario with a difference: it shelters a portion of unique white beans with an intense, fruity aroma.

Up until the 17th century, the coastline of Ocumare de la Costa de Oro was inhabited by indigenous tribes, who lived from cocoa cultivation in the small hinterland valleys. Today, it is home to the Ocumare variety, an exceptional Trinitario fine flavour cocoa that owes its name to the region.

Its unique hallmark is the portion of unique white beans, which reveal a fantastically fruity and flowery flavour. Gentle fermentation and drum roasting yield a subtly nutty aroma which, through meticulous processing, is unveiled in the chocolate.

    Aragua region

    Ocumare fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Venezuela 43%: punchy, nutty fine milk chocolate with hints of almond and caramel, made from the best Ocumare fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa plantation in Central America

Costa Rica

Costa Rica boasts one of the richest biodiversities in the world. Against the backdrop of the Turrialba volcano, the fine flavour Trinitario cocoa thrives on exceptionally fertile soil under the shade of lush fruit trees.

Within sight of the enormous 3,340-metre-high Turrialba volcano, woodlands carpet flat hills far into the horizon. Small streams carry the rainwater from the volcano to the valley. A fine flavour cocoa grows here in the shade of banana plants and papaya trees, and was once considered to be holy by the indigenous Bribi and Cabécar tribes, who called it Tsuru. This cocoa is particularly suitable for the creation of exquisite, aromatic milk chocolate.

    Turrialba region

    Trinitario Tsuru fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Costa Rica 47%: especially rich fine milk chocolate with a fruity aroma, made from the best Trinitario Tsuru fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa in South America

Peru

The enormous rainforest regions of Peru are considered to be the cradle of cocoa. Named after its region of origin, Ucayali fine flavour cocoa joins a long tradition of fine flavour cocoa cultivation.

Peruvians found the first cocoa beans here centuries ago and then introduced them all over the world. For thousands of years, Native Americans have been passing down their knowledge about the best cocoa, its cultivation and the ideal fermentation process from one generation to the next. Today, they still know where to find the fine flavour Ucayali Trinitario that originated here and lends chocolate an extra special flavour thanks to its strikingly fruity aroma.

    Ucayali/Amazon source region

    Ucayali fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Peru 60%: fine dark chocolate with a fruity flavour and hints of exotic wild fruits, made from the best Ucayali fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa in South America

Grenada

On this extremely fertile island, the north-east trade wind guarantees consistently high temperatures and abundant humidity – the perfect conditions for the cultivation of Trinitario Caribe Superior fine flavour cocoa.

Here, the acutely salient north-east trade wind provides this exceptionally fertile island with consistently high temperatures and lots of humidity. The island’s five volcanoes form a semicircle. Along with spices like cinnamon, ginger and nutmeg, the wooded slopes host a light, fruity fine flavour cocoa, which provides high-quality chocolate with an intensely aromatic character with hints of red berries.

    Saint David’s region

    Trinitario Caribe Superior fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Grenada 65%: dark, aromatic and fruity fine dark chocolate with hints of red berries, made from the best Trinitario Caribe Superior fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa in South America

Ecuador

Ecuador has always been one of the world’s largest producers of fine flavour cocoa. The Ecuadorian Arriba Nacional fine flavour cocoa is grown in all of the country’s cultivation regions. It is said that the best cocoa comes from upstream – arriba – in regions skirting rivers, which serves to explain how the indigenous variety earned its name.

Although Ecuador is the world’s largest cultivator of fine flavour cocoa, the inherently characteristic Nacional fine flavour cocoa, which is also known as Arriba cocoa, is only grown in a handful of regions today. In the shade of enormous trees along the Vinces River, a cooperative of independent cocoa farmers manages small, native cocoa plantations, from which Rausch procures its fine flavour cocoa directly.

    Rio Vinces river region

    Arriba Nacional fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Ecuador 70%: punchy fine dark chocolate with a rich, flowery and slightly tangy flavour, made from the best Arriba Nacional fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

Fine flavour cocoa in South America

Trinidad

Trinidad is thought to be the birthplace of Trinitario. In some regions here, the cultivation of plantations is considered as a complex challenge, but the potential sheltered here is worth every effort.

Every growing region is unique. The perfect conditions for Trinitario No. 1 fine flavour cocoa can be found on the wooded Montserrat Plateau. Here, a fresh sea breeze guarantees consistent temperatures. Protected from the Caribbean sun by mango and lemon trees, this extraordinary cocoa unfolds its wonderfully mild, fruity flavour.

We have been visiting the local cocoa farmers for years, supporting them in the maintenance and recultivation of the fine flavour cocoa plantations. Nestled in a small, wooded chain of hills, this region is famous for its Trinitario fine flavour cocoas. Here, careful manual work is being undertaken to provide access to the cocoa trees once again.

    Montserrat Plateau; Gran Couva

    Trinitario No. 1 fine flavour cocoa

Which Plantagen-Schokolade Rausch uses it to make

Trinidad 75%: mild fine dark chocolate with a rich cocoa flavour and hints of wild berries, made from the best Trinitario No. 1 fine flavour cocoa.
Trinidad Selection 80%: intensely dark, full-bodied and rich fine dark chocolate (80%) made from Trinitario No. 1 fine flavour cocoa.

Discover the multifaceted character of this Rausch Plantagen-Schokolade

My task as a biologist at Rausch is to use my scientific knowledge to assist cocoa farmers on-site. Together, we create the perfect, variety-specific conditions on every plantation, from A to Z.
Biologist Dr Christina Rohsius is in her element on the cocoa plantation

How Plantagen-Schokolade made using fine flavour cocoa tastes

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