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100 Jahre Rausch
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Kostenloser Versand ab 35€
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WHERE FINE FLAVOUR COCOAS COME FROM

It all begins in the Amazon

The cacao tree originally only grew in the Amazon region of South America. In 1494, Spanish conquistadors were the first Europeans to recognise the value of cocoa, cultivate it and use it to guarantee their trade monopoly in the New World.

One hundred years later, the other colonial powers followed suit, taking the precious commodity to islands in the Indian Ocean and Asia. Cocoa was first brought to Europe by Spanish sailors, who smuggled it into their home country.

[Kakawa]

The history of chocolate stretches far back into the past. The Olmec civilisation was the first to cultivate cocoa and use it for trading purposes. Around 250 BC, the Maya civilisation inherited this knowledge, complete with the name ›cocoa‹, which was originally pronounced [kakawa].

In 1998, we began to travel to all of the regions of origin along the equator in search of the best fine flavour cocoas. Everywhere we found it is now also home to Rausch – an indescribable feeling.
Regular, personal visits to the fine flavour plantations have become a firm tradition at Jürgen Rausch
Equator
Fine flavour cocoa thrives in the narrow belt 20° north and south of the equator: in Central and South America, the Caribbean, Madagascar and a handful of Pacific islands.
Fine flavour cocoa thrives in the narrow belt 20° north and south of the equator: in Central and South America, the Caribbean, Madagascar and a handful of Pacific islands.

Equatorial diversity

Only plantations near the equator offer the optimal conditions that fine flavour cocoa varieties need to develop their unique aroma. A range of factors determine the quality and character of the varieties.

Just like the terroir for wine, the interplay of climate, plantation location and soil conditions play a pivotal role in defining the characteristics of each variety of fine flavour cocoa.

Plantationsfull of potential

Part of our work is to closely identify the special features of each plantation. With great care and prudence, we nurture the pods until ripe, before harvesting, fermenting and drying the beans to release the full potential of the fine flavour cocoa varieties.

Worshipped pleasure

The Maya believed that their beloved cocoa drink, made of water, cocoa, vanilla and pepper, belonged to the gods. This is why Carl Linnaeus gave the cocoa tree its biological name of Theobroma cacao L. (from the Greek θεός theos, meaning ‘God’, and βρῶμα broma, which translates as ‘food’). Or, in English, ‘Food of the gods’.

WHY FINE FLAVOUR COCOAS ARE SO IMPORTANT TO US

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