INTENSIVE AND HIGH-PERCENTAGE:
THE CUVÉE PRESTIGE FROM COSTA RICA
Our chocolate assortment ›Rausch Plantagen‹ can look forward to a very special new variety. The ›Rausch Plantagen Costa Rica 84 % Cuvée Prestige‹ has the highest cocoa percentage that we at Rausch have ever processed. It is the top product of our own fine flavour cocoa plantation 'Tres Equis - Finca de Cacao'.
INTENSIVE AND HIGH-PERCENTAGE:
THE CUVÉE PRESTIGE FROM COSTA RICA
Our chocolate assortment ›Rausch Plantagen‹ can look forward to a very special new variety. The ›Rausch Plantagen Costa Rica 84 % Cuvée Prestige‹ has the highest cocoa percentage that we at Rausch have ever processed. It is the top product of our own fine flavour cocoa plantation ›Tres Equis – Finca de Cacao‹.
WHAT DOES »CUVÉE PRESTIGE« MEAN?
The designation »Cuvée Prestige« comes from the cultivation of wine and is only awarded to a composition of premium varieties. For the 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige', the best fine flavour cocoa varieties from our plantation are assembled to create the perfect blend for the new chocolate.
WHY THE NUMBER 9?
Out of a variety of fine flavour cocoas, the 9 best of our fine flavour cocoa plantation in Costa Rica, which we have owned since 2014, were selected. There, the best varieties in the world are cultivated, innovative cultivation and post-harvest methods are researched and the intensive exchange and transfer of knowledge with our partners is further expanded.
WHAT DOES »CUVÉE PRESTIGE« MEAN?
The designation »Cuvée Prestige« comes from the cultivation of wine and is only awarded to a composition of premium varieties. For the 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige', the best fine flavour cocoa varieties from our plantation are assembled to create the perfect blend for the new chocolate.
WHY THE NUMBER 9?
Out of a variety of fine flavour cocoas, the 9 best of our fine flavour cocoa plantation in Costa Rica, which we have owned since 2014, were selected. There, the best varieties in the world are cultivated, innovative cultivation and post-harvest methods are researched and the intensive exchange and transfer of knowledge with our partners is further expanded.
WHAT DOES »CUVÉE PRESTIGE« MEAN?
The designation »Cuvée Prestige« comes from the cultivation of wine and is only awarded to a composition of premium varieties. For the 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige', the best fine flavour cocoa varieties from our plantation are assembled to create the perfect blend for the new chocolate.
WHY THE NUMBER 9?
Out of a variety of fine flavour cocoas, the 9 best of our fine flavour cocoa plantation in Costa Rica, which we have owned since 2014, were selected. There, the best varieties in the world are cultivated, innovative cultivation and post-harvest methods are researched and the intensive exchange and transfer of knowledge with our partners is further expanded.
SPECIAL FEATURES OF THE NEW VARIETY
We proudly present our 9 varieties
el fuerte
He is robust and the brother of The Cheerful. His pulpaaroma is flowery sweet.
el armónico
It has round, smooth fruits and oval seeds with a strong taste. Its pulpaaroma is fruity and spicy.
el fino
It is round shaped and has medium to large fruits. Its seeds are large and many of them are light refractive.
Its pulpaaroma is fine and floral.
el pequeño
It has a small tree growth and medium sized fruits and seeds. Its pulpaaroma is sweet and fruity.
el alegre
He is strikingly yellow and the brother of The Strong. His pulpaaroma is floral and fruity.
el exótico
It has medium to large fruits and light refractive, pink and purple seeds. Its pulpaaroma is fruity and flowery.
EL GUAPO
It has large and intensely shiny fruits. A typical Trinitario with light refracting pink-violet seeds. Its pulpaaroma is sour and fruity.
EL FIEL
It has elongated, dull fruit and lightly refractive, pink and purple seeds. Its pulpaaroma is fruity and spicy.
El REFRESCANTE
It is particularly productive, has dull fruit and is a typical Trinitario. Its pulpaaroma is sourly spicy.
el pequeño
It has a small tree growth and medium sized fruits and seeds. Its pulpaaroma is sweet and fruity.
EL FIEL
It has elongated, dull fruit and lightly refractive, pink and purple seeds. Its pulpaaroma is fruity and spicy.
el armónico
It has round, smooth fruits and oval seeds with a strong taste. Its pulpaaroma is fruity and spicy.
EL GUAPO
It has large and intensely shiny fruits. A typical Trinitario with light refracting pink-violet seeds. Its pulpaaroma is sour and fruity.
el fuerte
He is robust and the brother of The Cheerful. His pulpaaroma is flowery sweet.
el exótico
It has medium to large fruits and light refractive, pink and purple seeds. Its pulpaaroma is fruity and flowery.
el fino
It is round shaped and has medium to large fruits. Its seeds are large and many of them are light refractive.
Its pulpaaroma is fine and floral.
el alegre
He is strikingly yellow and the brother of The Strong. His pulpaaroma is floral and fruity.
el refrescante
Er ist besonders produktiv, hat matte Früchte und ist ein typischer Trinitario. Sein Pulpaaroma ist säuerlich-würzig.
el refrescante
Er ist besonders produktiv, hat matte Früchte und ist ein typischer Trinitario. Sein Pulpaaroma ist säuerlich-würzig.
el armónico
It has round, smooth fruits and oval seeds with a strong taste. Its pulpaaroma is fruity and spicy.
What makes the chocolate taste special?
Due to the fine flavoured cocoa varieties united in it, this new fine flavoured chocolate receives very special taste facets and is a chocolate for real cocoa enthusiasts. From the highly aromatic and strictly selected fine flavour cocoa beans, the fine flavour cocoa chocolate is made according to traditional recipes. With this unique taste experience we would like to take you to the distant, tropical landscape of Costa Rica.
Peru 60%
SUPERIOR TASTE AWARD
The 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige' was awarded an overall score of 85.5 % and the mark "remarkable" at this year's Superior Taste Award in Brussels. The taste and texture of Rausch's new fine flavour cocoa chocolate convinced the jury. The International Taste & Quality Institute is an independent organisation consisting of renowned chefs and sommeliers with Michelin star awards. It certifies the superior taste of food and beverages worldwide.
SUPERIOR TASTE AWARD
The 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige' was awarded an overall score of 85.5 % and the mark "remarkable" at this year's Superior Taste Award in Brussels. The taste and texture of Rausch's new fine flavour cocoa chocolate convinced the jury. The International Taste & Quality Institute is an independent organisation consisting of renowned chefs and sommeliers with Michelin star awards. It certifies the superior taste of food and beverages worldwide.
SUPERIOR TASTE AWARD
The 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige' was awarded an overall score of 85.5 % and the mark "remarkable" at this year's Superior Taste Award in Brussels. The taste and texture of Rausch's new fine flavour cocoa chocolate convinced the jury. The International Taste & Quality Institute is an independent organisation consisting of renowned chefs and sommeliers with Michelin star awards. It certifies the superior taste of food and beverages worldwide.
SUPERIOR TASTE AWARD
The 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige' was awarded an overall score of 85.5 % and the mark "remarkable" at this year's Superior Taste Award in Brussels. The taste and texture of Rausch's new fine flavour cocoa chocolate convinced the jury. The International Taste & Quality Institute is an independent organisation consisting of renowned chefs and sommeliers with Michelin star awards. It certifies the superior taste of food and beverages worldwide.
SUPERIOR TASTE AWARD
The 'Rausch Plantagen Costa Rica 84 % Cuvée Prestige' was awarded an overall score of 85.5 % and the mark "remarkable" at this year's Superior Taste Award in Brussels. The taste and texture of Rausch's new fine flavour cocoa chocolate convinced the jury. The International Taste & Quality Institute is an independent organisation consisting of renowned chefs and sommeliers with Michelin star awards. It certifies the superior taste of food and beverages worldwide.
Die Welt der Edelkakaos
Audiovisuelle Ausstellung
Wollten Sie schon immer alles über echte Edelkakaos erfahren? Dann begeben Sie sich mit uns auf eine audiovisuelle Reise und erfahren Sie, was gute Schokolade wirklich ausmacht. In unserer Erlebnis-Ausstellung zeigen wir Ihnen, wie aus einer Kakaofrucht pure Edelkakao-Schokolade wird.
Since 2014, we have had our own fine flavour cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica. Here we cultivate the best fine flavour cocoas, research new varieties and continue to expand the intensive exchange and knowledge transfer with our partners.
Our Managing Director Robert Rausch and our cocoa expert Dr Christina Rohsius tell you how Rausch came to Costa Rica, what motivated the idea and what our work and research looks like on the ground.
Since 2014, we have had our own fine flavour cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica. Here we cultivate the best fine flavour cocoas, research new varieties and continue to expand the intensive exchange and knowledge transfer with our partners.
Our Managing Director Robert Rausch and our cocoa expert Dr Christina Rohsius tell you how Rausch came to Costa Rica, what motivated the idea and what our work and research looks like on the ground.
Afforestation of pastureland
By planting so called helper plants, grassland has become a diverse plantation with many plants and animal species. In total we have grown over 150,000 shade trees and plants. Among other various precious woods and fruit plants, such as banana, grapefruit, guava, papaya and many more. You will find a detailed overview of this here.
LIVE STREAM FROM COSTA RICA
Be there live! Take a look at our fine flavour cocoa plantation in Costa Rica, our work on site and with a little luck the animal inhabitants of the plantation.
LIVE STREAM FROM COSTA RICA
Be there live! Take a look at our fine flavour cocoa plantation in Costa Rica, our work on site and with a little luck the animal inhabitants of the plantation.
Animal inhabitants of the plantation
Costa Rica is one of the most biodiverse countries in the world. More than 500,000 different animal species can be found in the tropical forests - as on our fine cocoa plantation. Whether cozy sloths, colorful toucans or graceful ocelots, they all provide a breathtaking variety of species.
These pictures were taken by our team on site.
Animal inhabitants of the plantation
Costa Rica is one of the most biodiverse countries in the world. More than 500,000 different animal species can be found in the tropical forests - as on our fine cocoa plantation. Whether cozy sloths, colorful toucans or graceful ocelots, they all provide a breathtaking variety of species.
These pictures were taken by our team on site.
Our team on site
Our team on site
This is our great team of the ›Tres Equis – Finca de Cacao‹ in Costa Rica! Every day 6 field workers, foremen and administrators take care of the well-being of our cocoa trees. Since they grow in various mixed systems, they also care for the shade trees and maintain the fertility of the soil by applying organic fertilizers.
»Hello, I am Dr. Elsa Hegmann (picture on the right) - cocoa expert and biologist. I am the local head of the Cocoa Institute and am responsible for post-harvest management and quality testing of our fine flavour cocoa batches. Furthermore, I collect important field data in our agroforestry systems. Together with Dr. Christina Rohsius (pictured left) we develop international research projects.«
OUR TEAM ON SITE
This is our great team of the ›Tres Equis – Finca de Cacao‹ in Costa Rica! Our cocoa biologist, Dr. Elsa Hegmann, is the head of the Cocoa Institute on site. She is responsible for post-harvest management and quality control of our cocoa batches and collects important field data in our agroforestry systems. Together with Dr. Christina Rohsius she develops international research projects.
Every day, 6 field workers, foremen and administrators take care of the well-being of our fine flavour cocoa trees. As they grow in various mixed systems, they also take care of the shade trees and maintain soil fertility by applying organic fertilizers.
Our team on site
This is our great team of the ›Tres Equis – Finca de Cacao‹ in Costa Rica! Every day 6 field workers, foremen and administrators take care of the well-being of our cocoa trees. Since they grow in various mixed systems, they also care for the shade trees and maintain the fertility of the soil by applying organic fertilizers.
»Hello, I am Dr. Elsa Hegmann (picture on the right) - cocoa expert and biologist. I am the local head of the Cocoa Institute and am responsible for post-harvest management and quality testing of our fine flavour cocoa batches. Furthermore, I collect important field data in our agroforestry systems. Together with Dr. Christina Rohsius (pictured left) we develop international research projects.«
OUR TEAM ON SITE
This is our great team of the ›Tres Equis – Finca de Cacao‹ in Costa Rica! Our cocoa biologist, Dr. Elsa Hegmann, is the head of the Cocoa Institute on site. She is responsible for post-harvest management and quality control of our cocoa batches and collects important field data in our agroforestry systems. Together with Dr. Christina Rohsius she develops international research projects.
Every day, 6 field workers, foremen and administrators take care of the well-being of our fine flavour cocoa trees. As they grow in various mixed systems, they also take care of the shade trees and maintain soil fertility by applying organic fertilizers.
This is our great team of the ›Tres Equis - Finca de Cacao‹ in Costa Rica! Every day 6 field workers, as well as foremen and 1 administrator take care of the welfare of our cocoa trees. Since they grow in various mixed systems, they also care for the shade trees and maintain the fertility of the soil by applying organic fertilizers.
»Hello, I am Dr. Elsa Hegmann (pictured on the right) - cocoa expert and biologist. I am the local head of the Cocoa Institute and responsible for post-harvest management and quality testing of our fine flavour cocoa batches. Furthermore, I collect important field data in our agroforestry systems. Together with Dr. Christina Rohsius (pictured left) we are developing international research projects.«
NEWS FROM COSTA RICA
We are currently in the process of completing the construction of an innovative, energy-efficient post-harvest station that will guarantee optimal conditions for the fermentation and drying of our fine flavour cocoa throughout the year. This consists of a drying system and a fermentation building. Learn more about it here.
