It takes seven days – no more, no less – to ferment our beans at our Rabot Estate farm. Blanketed in banana leaves, the wet cacao rests in optimal conditions to unlock its full flavour potential, before gently drying under the Saint Lucian sun for a further week.
Roasting our single-origin Saint Lucian beans isn’t a one-size-fits-all affair. Our expert chocolatiers determine the optimal roast time for each individual batch, and the same applies to the conching process. By giving every batch the attention it deserves, we
can get the very best from our cacao beans and achieve the deeply satisfying mouthfeel of premium chocolate.
