L’Esterre Ceremonial Cacao 

Bean to Bar

L’Esterre Chocolate is grown high in the hills of Northeast Grenada. A true cottage industry from cradle to grave, this family farm is directly involved in the entire process – from harvesting to roasting to grinding and packing the Criollo and Trinitario cacao beans grown here.

70 acres of loamy, volcanic soil are home to the ancient cacao trees brought over from Venezuela by the French in 1714. By the 1760s, Grenada was the largest producer and exporater of cacao. For the next 200 years, however, Grenada experienced mixed fortunes. A visionary named Mott Green sought to change its fate, and in 1999 a new chapter began on this special island.

The Spice Island

Organically grown and harvested amongst the surrounding nutmeg, banana, orange, and passion fruit trees of a 200-year-old biodiverse farm inSt. Andrew parish. Nearby, pink cone ginger, silk cotton trees, and soursop trees ornament the lush landscape

Flora & Fauna

“As a child, I didn’t really understand why our farm, which stank of fermenting cocoa, looked like a messy forest instead of neat rows and singular crops I’d seen on TV and in books. The messy forest that housed our cocoa trees was actually regenerative agriculture at work; a way of growing that echoes nature’s mechanisms. Now my life’s work is to ensure this beautiful messiness continues, and I strangely love the smell of fermenting cocoa these days – it’s been quite the turnaround!”

-Bobbie Garbutt | Co-Owner & Chocolatier

L’Esterre Guide & Flavor Profile

Tasting Notes & Aromas

DRY AROMA Earthy, sweet berries
DRY TASTE Bitter melon, grapefruit, tobacco
PREPARED AROMA Caramel, fudge
PREPARED TASTE Orange, woodsy, rich yet bright

REMARKS: The first taste had a definite brightness to it. Flavors of sour orange sat atop a layer of fudge that could be felt lingering on the tongue. The richness was more apparent with every subsequent sip.