What is fine flavour cocoa?
The term "fine flavour cocoa" is not a marketing term but a generic term and describes a cocoa that is very rare and precious and is characterised by its particularly fine and characteristic aroma. Cocoa only counts as fine flavour cocoa if it comes from a country that is recognised by the International Cocoa Organisation (ICCO) as a country of cultivation.
100 % fine flavour cocoa chocolate – UP TO 400 FLAVOURS
FINE FLAVOUR COCOA CHOCOLATE IN ITS PUREST FORM
The quality of chocolate depends first and foremost on the cocoa used. That is why we use 100 per cent pure fine flavour cocoas for our fine flavour cocoa chocolates.
Our diverse and intense flavours are unique and characterise our 'Rausch Plantagen' fine flavour cocoa chocolates. Each of the six varieties has its own typical taste profile - which has its connoisseurs and lovers.
Essential in the post-harvest process are fermentation and drying - in our plantation in the same way as it was hundreds of years ago: under the sun. Cultivation, care and the harvesting process determine whether and how intensively the aromas of a variety will develop later. That is why every fine cocoa smells and tastes unique and can have up to 400 aromas and nuances.
WHERE REAL fine flavour cocoa COMES FROM
Over 3,000 years ago, indigenous peoples discovered wild cocoa in the Amazon region and spread it through ancient trade routes – the first plants were transported to Mexico on foot or by ship.
A few centuries later – in 1585 – a sailing ship leaves the port of Veracruz in Mexico to Spain. On board: the first recorded shipment of cocoa.
It took another century before the "Aztec gold" in the form of drinking chocolate and later chocolate bars and pralines established itself in Europe. Today, fine flavour cocoa is grown in about 25 countries around the equator.
Learn everything about this rare raw material in our encyclopaedia and become a fine flavour cocoa expert.
Peru 60%
The best cocoa of costa rica
Our efforts have been rewarded. We won the Cacao of Excellence Award 2023 with our fine cocoa flavour plantation ›Tres Equis – Finca de Cacao‹ in Costa Rica. The Cacao of Excellence Award honors cocoa producers globally and recognize the diversity of flavors in cocoa like no other. Leading experts will now evaluate all nominated raw cocoa samples worldwide and award the best one in Paris.
Rausch won the pre-selection and qualified with the fine flavoured cocoa from its own plantation in Costa Rica ›Tres Equis – Finca de Cacao‹. The key to the decision was the aroma profile of the cocoa mass, which was sensory analyzed and evaluated by a panel of cocoa experts. This is where our fine flavoured cocoa was very convincing.
We are happy and proud of this success story and in celebration of this occasion we treat ourselves with a piece of ›Costa Rica 84 %‹.
Der Beste Kakao in Costa Rica
Unsere Bemühungen wurden belohnt. Wir haben den Cacao of Excellence Award 2023 mit unserer eigenen Edelkakao-Plantage ›Tres Equis – Finca de Cacao‹ in Costa Rica gewonnen.
Ausschlaggebend waren schließlich die Aromaprofile unserer Kakaomasse, die ein Experten-Panel sensorisch analysiert und bewertet hat. Wir sind glücklich und stolz über diesen Erfolg und gönnen uns zur Feier des Tages ein Stückchen ›Costa Rica 84 %‹.
Der Beste Kakao in Costa Rica
Unsere Bemühungen wurden belohnt. Wir haben den Cacao of Excellence Award 2023 mit unserer eigenen Edelkakao-Plantage ›Tres Equis – Finca de Cacao‹ in Costa Rica gewonnen.
Ausschlaggebend waren schließlich die Aromaprofile unserer Kakaomasse, die ein Experten-Panel sensorisch analysiert und bewertet hat. Wir sind glücklich und stolz über diesen Erfolg und gönnen uns zur Feier des Tages ein Stückchen ›Costa Rica 84 %‹.
The best cocoa of Costa Rica
Our efforts have been rewarded. We won the Cacao of Excellence Award 2023 with our fine cocoa flavour plantation ›Tres Equis – Finca de Cacao‹ in Costa Rica.
Ultimately, the decisive factor was the aroma profile of our cocoa liquor, which were sensory analyzed and evaluated by a panel of experts. We are happy and proud about this success and treat ourselves to a piece of ›Costa Rica 84%‹
how cocoa grows
In this interview, our Managing Director Robert Rausch and our cocoa expert Dr Christina Rohsius introduce you to the cocoa tree and explain how the special fine flavours of cocoa are created.
FINE FLAVOUR COCOA VS BULK COCOA
For our Rausch plantation chocolates, we only use pure fine flavour cocoas.
Chocolate can be made from bulk cocoa or fine flavour cocoa. However, the best quality can only be achieved with pure fine flavour cocoas. Their diverse, intense aromas are unique and characterise the taste of pure, high-quality processed chocolate.
Fine Flavour Cocoa
Fine flavour cocoa grows in agroforestry systems together with other crops such as mango and banana trees and thus develops incomparably fine and characteristic flavours. Rare fine flavour cocoas account for only 5.5% of the world's cocoa harvest.
The post-harvest is adapted to the specific variety and the fine flavour cocoa is then gently roasted and processed. Fine flavour cocoa is mainly grown in Central and South America, the Caribbean, Madagascar and some Pacific islands.
Bulk cocoa
Bulk cocoas are usually grown in monocultures, without other crops. Flavour development often results in the development of off-flavours. Bulk cocoas account for over 92% of world cocoa production, increasingly threatening the cultivation of rare and original fine flavour cocoas. The cultivation of bulk cocoas takes place mainly in West African countries such as the Ivory Coast, Ghana and Nigeria.
Bulk cocoa
- is usually grown in monocultures, without other crops
- develops many off-flavours
- over 92 per cent of the world's cocoa production
- increasingly threatens the cultivation of original fine flavour cocoas
- cultivation in West African countries such as Côte d'Ivoire, Ghana and Nigeria
Fine Flavour Cocoa
- grows in agroforestry systems together with e.g. mango and banana trees
- develops incomparably fine and characteristic aromas
- post-harvest adapted to the variety
- gentle roasting and processing
- cultivation in select countries along the equator
Bulk cocoa
Bulk cocoas are usually grown in monocultures, without other crops. Flavour development often results in the development of off-flavours. Bulk cocoas account for over 92% of world cocoa production, increasingly threatening the cultivation of rare and original fine flavour cocoas. The cultivation of bulk cocoas takes place mainly in West African countries such as the Ivory Coast, Ghana and Nigeria.
Fine Flavour Cocoa
Fine flavour cocoa grows in agroforestry systems together with other crops such as mango and banana trees and thus develops incomparably fine and characteristic flavours. Rare fine flavour cocoas account for only 5.5% of the world's cocoa harvest.
The post-harvest is adapted to the specific variety and the fine flavour cocoa is then gently roasted and processed. Fine flavour cocoa is mainly grown in Central and South America, the Caribbean, Madagascar and some Pacific islands.
Did you know...
...that only about 5.5% of the world's harvest are rare and precious fine flavour cocoas, which are distinguished by their particularly fine and characteristic aroma, and that the spread of high-yielding bulk cocoa varieties is threatening the cultivation of original fine flavour cocoas in the regions of origin on the equator?
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
...that only about 5.5% of the world's harvest are rare and precious fine flavour cocoas, which are distinguished by their particularly fine and characteristic aroma, and that the spread of high-yielding bulk cocoa varieties is threatening the cultivation of original fine flavour cocoas in the regions of origin on the equator?
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
...that only about 5.5% of the world's harvest are rare and precious fine flavour cocoas, which are distinguished by their particularly fine and characteristic aroma, and that the spread of high-yielding bulk cocoa varieties is threatening the cultivation of original fine flavour cocoas in the regions of origin on the equator?
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
...that only about 5.5% of the world's harvest are rare and precious fine flavour cocoas, which are distinguished by their particularly fine and characteristic aroma, and that the spread of high-yielding bulk cocoa varieties is threatening the cultivation of original fine flavour cocoas in the regions of origin on the equator?
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
...that only about 5.5% of the world's harvest are rare and precious fine flavour cocoas, which are distinguished by their particularly fine and characteristic aroma, and that the spread of high-yielding bulk cocoa varieties is threatening the cultivation of original fine flavour cocoas in the regions of origin on the equator?
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
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.
Our work on the ground
OUR COCOA EXPERT
"I am Dr Christina Rohsius and, as Head of the Cocoa and Research Department, I am responsible for the quality testing of our fine flavour cocoas, communication and training with our partners, and research.
Since 2010, I have travelled to the fine flavour cocoa plantations over 100 times (that's more than 1 year)! Together with Mrs. Dr. Elsa Hegmann, we not only visit our long-standing partners, but are also always on the lookout for new "origins" with special fine flavours of cocoa. In addition, I receive the deliveries in Hamburg and check the quality directly on site.
One of my greatest joys is discovering the diversity of the cocoa world on the plantations: each country has its own atmosphere, culture, tradition and landscape. When I enjoy our chocolates, I am immediately back on the spot... on Grenada, in Ecuador or after 3 days of travelling on Madagascar."
Our work on the ground
Our Cocoa experts
Frau Dr. Elsa Hegmann and Frau Dr. Christina Rohsius visit our long-standing partners on a regular basis and are always on the lookout for new plantations and "origins" with special fine cocoa varieties. They are also responsible for international research projects and quality controls.
OUR COCOA EXPERT
"I am Dr Christina Rohsius and, as Head of the Cocoa and Research Department, I am responsible for the quality testing of our fine flavour cocoas, communication and training with our partners, and research.
Since 2010, I have travelled to the fine flavour cocoa plantations over 100 times (that's more than 1 year)! Together with Mrs. Dr. Elsa Hegmann, we not only visit our long-standing partners, but are also always on the lookout for new "origins" with special fine flavours of cocoa. In addition, I receive the deliveries in Hamburg and check the quality directly on site.
One of my greatest joys is discovering the diversity of the cocoa world on the plantations: each country has its own atmosphere, culture, tradition and landscape. When I enjoy our chocolates, I am immediately back on the spot... on Grenada, in Ecuador or after 3 days of travelling on Madagascar."
Our work on the ground
Our Cocoa experts
Frau Dr. Elsa Hegmann and Frau Dr. Christina Rohsius visit our long-standing partners on a regular basis and are always on the lookout for new plantations and "origins" with special fine cocoa varieties. They are also responsible for international research projects and quality controls.
Our cocoa experts
Frau Dr. Elsa Hegmann and Frau Dr. Christina Rohsius visit our long-standing partners on a regular basis and are always on the lookout for new plantations and "origins" with special fine cocoa varieties. They are also responsible for international research projects and quality controls.
Our cocoa experts
Frau Dr. Elsa Hegmann and Frau Dr. Christina Rohsius visit our long-standing partners on a regular basis and are always on the lookout for new plantations and "origins" with special fine cocoa varieties. They are also responsible for international research projects and quality controls.
Our cocoa experts
Frau Dr. Elsa Hegmann and Frau Dr. Christina Rohsius visit our long-standing partners on a regular basis and are always on the lookout for new plantations and "origins" with special fine cocoa varieties. They are also responsible for international research projects and quality controls.
At the beginning of the summer of 2019, we were able to start our big-hearted project: from five recycled sea freight containers we built a self-sufficient and sustainable fine flavour cocoa institute on our estate in Costa Rica together with our cooperation partner Containerwerk from North Rhine-Westphalia.
Now the research into the best fine flavour cocoa chocolates can start: With the first larger harvests, we were able to put into operation our post-harvest station dealing with fermentation and drying. In addition, we are gradually building up further areas in the agroforestry system. This will help to maintain and promote diversity on plantations.
