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 CHOCOLATES HAVE A VARIETY OF RICH AND NOBLE AROMAS
We already verify on the plantation whether the right fine flavour cocoa chocolate varieties are planted. Each of our cocoa trees is registered at the beginning. This way we know its variety, the planting date and even its exact position in the field.
Harvesting is all about the perfect moment: if it is too early, the fine aroma has not yet developed sufficiently. If it is too late, the cocoa seeds can already sprout. Cocoa farmers must therefore know their varieties very well.
The most important step in the post-harvest is fermentation. At high temperatures of up to 55° C, the resulting acids cause the cocoa seed to die and the preliminary stages for the later chocolate aroma are created.
Then we gently dry the cocoa seeds to a remaining moisture content of 6-7% – just like cocoa farmers did hundreds of years ago: under the sun. Cultivation, care and the harvesting process determine whether and how intensively the aromas of a variety will later develop. This is why each fine flavour cocoa chocolate also 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%
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.
BECOME A FINE FLAVOUR
COCOA EXPERT
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?
Since the end of the 1990s, we have been sourcing our fine flavour cocoas directly from the plantations in the regions of origin around the equator: an ideal and economic decision for the highest quality. Producing typical chocolates from pure fine flavour cocoas requires absolute dedication from the very beginning. The Rausch cocoa experts maintain long-standing relationships with the local cocoa farmers. They conduct research in the Fine Cocoa Institute on their own fine cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica for new fine cocoa varieties and continue to expand the intensive exchange and knowledge transfer with their partners.
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
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?
Since the end of the 1990s, we have been sourcing our fine flavour cocoas directly from the plantations in the regions of origin around the equator: an ideal and economic decision for the highest quality. Producing typical chocolates from pure fine flavour cocoas requires absolute dedication from the very beginning. The Rausch cocoa experts maintain long-standing relationships with the local cocoa farmers. They conduct research in the Fine Cocoa Institute on their own fine cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica for new fine cocoa varieties and continue to expand the intensive exchange and knowledge transfer with their partners.
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
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?
Since the end of the 1990s, we have been sourcing our fine flavour cocoas directly from the plantations in the regions of origin around the equator: an ideal and economic decision for the highest quality. Producing typical chocolates from pure fine flavour cocoas requires absolute dedication from the very beginning. The Rausch cocoa experts maintain long-standing relationships with the local cocoa farmers. They conduct research in the Fine Cocoa Institute on their own fine cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica for new fine cocoa varieties and continue to expand the intensive exchange and knowledge transfer with their partners.
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
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?
Since the end of the 1990s, we have been sourcing our fine flavour cocoas directly from the plantations in the regions of origin around the equator: an ideal and economic decision for the highest quality. Producing typical chocolates from pure fine flavour cocoas requires absolute dedication from the very beginning. The Rausch cocoa experts maintain long-standing relationships with the local cocoa farmers. They conduct research in the Fine Cocoa Institute on their own fine cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica for new fine cocoa varieties and continue to expand the intensive exchange and knowledge transfer with their partners.
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
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?
Since the end of the 1990s, we have been sourcing our fine flavour cocoas directly from the plantations in the regions of origin around the equator: an ideal and economic decision for the highest quality. Producing typical chocolates from pure fine flavour cocoas requires absolute dedication from the very beginning. The Rausch cocoa experts maintain long-standing relationships with the local cocoa farmers. They conduct research in the Fine Cocoa Institute on their own fine cocoa plantation 'Tres Equis - Finca de Cacao' in Costa Rica for new fine cocoa varieties and continue to expand the intensive exchange and knowledge transfer with their partners.
Become an expert yourself and learn everything about fine flavour cocoa, chocolate craftsmanship and fine flavour cocoa chocolates.
fine flavour cocoa chocolate IN ITS PUREST FORM
Since 1918, Rausch has stood for excellent chocolate creations from pure ingredients and according to the highest quality standards. The quality of chocolate is primarily determined by the cocoa used. Therefore, we use 100 % cocoa of single origin for our fine flavour cocoa chocolates.
Our diverse and intensive aromas are unique and characterise our fine flavour cocoa chocolates ›Rausch Plantagen‹. Thus, each of the six varieties has its typical taste profile - which has its connoisseurs and lovers. The gentle roasting at 135° emphasises the heart note of the respective fine flavour cocoa and further highlights the sub-nuances.
The high quality production gives our fine flavour cocoa chocolates their final touch.
Fine flavour cocoa in its purest form
Since 1918, Rausch has stood for excellent chocolate creations made from pure ingredients and according to the highest quality standards. The quality of chocolate is primarily determined by the cocoa used. That is why we use 100 percent originally pure fine flavoured cocoas for our fine flavoured chocolates.
Our diverse and intense flavors are unique and characterize our fine flavoured cocoa chocolates 'Rausch Plantagen'. So each of the six varieties has its typical taste profile - which has its connoisseurs and enthusiasts.
The gentle roasting at 135° emphasizes the heart note of each fine flavoured cocoa and further highlights the sub-nuances.
The high quality production gives our fine flavoured cocoa chocolates their final touch.
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 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 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 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 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 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 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."
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.
EXCLUSIVE VIEWS
Would you like to know more about the country of origin of your favourite chocolate and our work on site? Simply enter the code of your 'Rausch Plantagen' chocolate (banderole) and get exclusive access to travel reports of our cocoa experts and the possibility to contact the respective cocoa plantation directly with questions or suggestions.
FROM THE PLANT TO THE CUSTOMER
Direct Trade
»Direct Trade« means that we at Rausch always look for the most direct route and are involved right from the start - from the cocoa bean to the finished chocolate bar.
We obtain our fine flavour cocoa chocolates directly from the plantations and maintain personal contact and direct exchange with all our partners - cocoa farmers, representatives of cocoa cooperatives and Cocoa Board members of the regions of origin.
Direct Trade
»Direct Trade« means that we at Rausch always look for the most direct route and are involved right from the start - from the cocoa bean to the finished chocolate bar.
Own quality seal
For our fine flavour cocoa chocolates 'Rausch Plantagen', we have decided against using common seals such as 'Fairtrade' or 'UTZ'. In our experience, seals like these do not represent quality indicators, they 'merely' document compliance with defined standards. Each of these seals also has a different focus in dealing with food. For example, 'UTZ' focuses mainly on sustainable cultivation, while 'Fairtrade' focuses on fair prices. This limits the comparability for the consumer. None of these seals fulfils our demand for a fully comprehensive picture of the conditions of cultivation, the processing of the raw materials and the quality of the product.
We have decided to use our own seal with clearly defined quality criteria as a benchmark for our actions: "Direct Trade" This serves as an orientation against which we measure our own work.
»Direct Trade« means that we at Rausch buy our fine flavoured cocoas directly from the plantations of the respective partners. Through this close cooperation and the absence of middlemen, we guarantee the cocoa farmers prices that are significantly above the world market level and ensure quality control from the moment of cultivation.
A COMPARISON
The demands and guidelines for our ›Rausch Plantagen‹ fine cocoa chocolates are far above existing certification offers. We know each partner personally and guarantee the cocoa farmers prices well above the world market level through partnership-based cooperation. Since we largely dispense with middlemen such as local traders or international wholesalers, this higher price directly benefits the cocoa farmers. Through close cooperation with the cocoa farmers, we ensure quality control from the moment of cultivation.
You can find a comparison of the different quality seals here:
»Direct Trade« means that we at Rausch buy our fine flavoured cocoas directly from the plantations of the respective partners. Through this close cooperation and the absence of middlemen, we guarantee the cocoa farmers prices that are significantly above the world market level and ensure quality control from the moment of cultivation.
In some regions, direct sourcing of cocoa is still not possible, not permitted or extremely complicated due to politically tense conditions. In order to be able to promote the potential of fine flavoured cocoas in these places and to guarantee the purity and quality of the fine flavoured cocoas we buy, we buy them directly from the local Cocoa Board or local partners.
A COMPARISON
The demands and guidelines for our ›Rausch Plantagen‹ fine cocoa chocolates are far above existing certification offers. We know each partner personally and guarantee the cocoa farmers prices well above the world market level through partnership-based cooperation. Since we largely dispense with middlemen such as local traders or international wholesalers, this higher price directly benefits the cocoa farmers. Through close cooperation with the cocoa farmers, we ensure quality control from the moment of cultivation.
You can find a comparison of the different quality seals here:
»Direct Trade« means that we at Rausch buy our fine flavoured cocoas directly from the plantations of the respective partners. Through this close cooperation and the absence of middlemen, we guarantee the cocoa farmers prices that are significantly above the world market level and ensure quality control from the moment of cultivation.
In some regions, direct sourcing of cocoa is still not possible, not permitted or extremely complicated due to politically tense conditions. In order to be able to promote the potential of fine flavoured cocoas in these places and to guarantee the purity and quality of the fine flavoured cocoas we buy, we buy them directly from the local Cocoa Board or local partners.
A COMPARISON
The demands and guidelines for our ›Rausch Plantagen‹ fine cocoa chocolates are far above existing certification offers. We know each partner personally and guarantee the cocoa farmers prices well above the world market level through partnership-based cooperation. Since we largely dispense with middlemen such as local traders or international wholesalers, this higher price directly benefits the cocoa farmers. Through close cooperation with the cocoa farmers, we ensure quality control from the moment of cultivation.
You can find a comparison of the different quality seals here:
UNSERE Arbeit vor Ort
Unsere Kakao-Expertin
»Ich bin Dr. Christina Rohsius und als Leiterin der Abteilung Kakao und Research für die Qualitätsprüfung von unseren Edelkakaos, die Kommunikation und Schulungen mit unseren Partnern sowie die Forschung zuständig.
Seit 2010 bin ich über 100 Mal (das ist mehr als 1 Jahr) zu den Edelkakaoplantagen gereist! Zusammen mit Frau Dr. Elsa Hegmann besuchen wir nicht nur unsere langjährigen Partner, sondern sind auch immer auf der Suche nach neuen „Origins“ mit besonderen Edelkakaosorten. Zudem nehme ich die Lieferungen in Hamburg in Empfang und überprüfe die Qualität direkt vor Ort.
Eine meiner größten Freuden ist es, die Vielfalt der Kakaowelt auf den Plantagen zu entdecken: jedes Land hat seine eigene Stimmung, Kultur, Tradition und Landschaft. Genieße ich unsere Schokoladen, bin ich sofort wieder vor Ort… auf Grenada, in Ecuador oder nach 3 Tagen Anreise auf Madagaskar.«
OWN QUALITY SEAL
For our fine flavour cocoa chocolates 'Rausch Plantagen', we have decided against using common seals such as 'Fairtrade' or 'UTZ'. In our experience, seals like these do not represent quality indicators, they 'merely' document compliance with defined standards. Each of these seals also has a different focus in dealing with food. For example, 'UTZ' focuses mainly on sustainable cultivation, while 'Fairtrade' focuses on fair prices. This limits the comparability for the consumer. None of these seals fulfils our demand for a fully comprehensive picture of the conditions of cultivation, the processing of the raw materials and the quality of the product.
We have decided to use our own seal with clearly defined quality criteria as a benchmark for our actions: "Direct Trade" This serves as an orientation against which we measure our own work.
»Direct Trade« means that we at Rausch buy our fine flavoured cocoas directly from the plantations of the respective partners. Through this close cooperation and the absence of middlemen, we guarantee the cocoa farmers prices that are significantly above the world market level and ensure quality control from the moment of cultivation.
A COMPARISON
The demands and guidelines for our ›Rausch Plantagen‹ fine cocoa chocolates are far above existing certification offers. We know each partner personally and guarantee the cocoa farmers prices well above the world market level through partnership-based cooperation. Since we largely dispense with middlemen such as local traders or international wholesalers, this higher price directly benefits the cocoa farmers. Through close cooperation with the cocoa farmers, we ensure quality control from the moment of cultivation.
You can find a comparison of the different quality seals here:
