Grenada

Grenada is a small Caribbean island origin with a long estate-based cacao tradition, the crop grown in rich volcanic soils across the island's interior hills. Cacao has historically been one of Grenada's principal agricultural exports alongside nutmeg, produced on small estates and farms rather than a single dominant region.

The island's cacao is predominantly Trinitario-type, with a small Forastero component — mixed populations consistent with the admixed and Amelonado-influenced material of Motamayor et al. (2008) rather than a single uniform genetic type. Estate and cooperative box fermentation is well established, and beans are traditionally sun-dried on sliding-roof 'boucan' trays, a hallmark of Caribbean estate processing. Sensory profiles are typically fruity and spiced with a balanced cocoa base.

Grenada is notable for the on-island integration of growing and chocolate-making: the Grenada Chocolate Company, a farmer-and-maker cooperative founded in 1999, helped popularise the tree-to-bar model and brought international attention to the origin. The island remains a recognised fine-flavour producer despite small overall volumes, with ongoing interest in organic certification and estate-level quality.