Cocoa grown by our 150 Island Growers partners, fermented centrally at Rabot. Saint Lucian cocoa is now enjoying an award winning resurgence, with the first origin bar made by us in 2005. Classified by the world cocoa organisation, the ICCO, as one of just 8 countries in the world growing exclusively the highest quality 'fine flavour cocoa', it was a great shame that things had hit rock bottom around the time we were buying Rabot Estate on the island. Fast forward to today and the outlook has been dramatically turned around with our Engaged Ethics program. Surprisingly, Saint Lucian cocoa had previously only ever gone into blends, and so had never been tasted as a pure origin before we made the first bar in 2005. Several years and a clutch of awards later, it's true to say that Saint Lucian cocoa is now positioned where it should be, and here to stay! Our programme members deliver the beans wet to us straight out of the pod, and then we ferment and dry them at the Rabot Estate.