NEWS FLASH!
How do you know when you have a robust and sustainable ethical culture? See how it stands up when ‘the chips are down’…
Hurricane Tomas passed through Hotel Chocolat’s Rabot Estate on Saturday 30th and Sunday 31st October 2010.
Co-founders Angus Thirlwell and Peter Harris were at the estate with their wives and could experience everything at first hand.
Angus takes up the story:
‘There were two main things I saw which gave me real confidence about the strength of our Engaged Ethics culture in Saint Lucia:
Firstly, the day after the devastating hurricane, we opened our fermentation station as usual. It was essential that farmers who were not badly hit and who could make it with wet cocoa deliveries, could keep on doing business with us an earning much needed funds to help with rebuilding and replanting. It would have all too easy to have kept it closed, but our team made exceptional efforts to keep the promises we made –we will buy all your cocoa, you can rely on us. – fantastic to see!
Secondly, the day after the hurricane we despatched our carpenters and stone-masons into the community to repair help put new roofs on, clear roads and distribute food. We had our own building programme to finish off but more important to help people in desperate straights first.' Rabot (pronounced ra-BOH)
The setting of Rabot Estate is jaw-droppingly beautiful. In front of you the twin Piton peaks emerge symmetrically from the Caribbean Sea. Behind you the rainforest stretches into the distance, studded with the gigantic peaks of Mount Gimie and plunging valleys. Right behind you is the Soufrière volcano and Sulfur Springs.
The rich and fertile volcanic soil, high altitude (c.1000ft above sea level) and rainforest water create a unique environment (terroir) in which to grow cocoa.
The estate is divided up into 16 different cortès or areas of terroir, with evocative names steeped in history, such as L’ Hermitage, Ti Jardin, Marcial,
Mathilde and Rameau.
The cocoa trees of Rabot Estate are primarily Trinitario species rich in Criollo genes, which give exceptionally fine cocoa. Our Purist bar range showcases the chocolate we make twice a year from the harvest. We use no vanilla or soya lecithin to allow the beans’ full personality to be expressed.
