Grenada is a Caribbean island origin with mixed Trinitario-type cacao grown on small estates in rich volcanic soil. The island has an established tradition of estate-level fermentation and drying, and the Grenada Chocolate Company's farmer-and-maker cooperative, founded in 1999, helped popularise its tree-to-bar model.
Country
Grenada
Region
Grenada (island estates)
Growing region
Americas
Coordinates
12.12°, -61.68° (approx.)
Elevation
50-400 m
Producer
multiple
Genetic groups
admixture
Traditional class
Trinitario
Bean notes
Predominantly Trinitario-type island populations with a small Forastero component, grown on small estates and farms; populations are mixed and not finely characterised.
Harvest season
main Dec-Mar; mid-crop Jun-Aug
Fermentation
Estate and cooperative box fermentation.
Drying
Sun-dried on traditional sliding-roof ('boucan') drying trays.
Flavour
fruity · spice · nutty · balanced cocoa
Certifications
organic
Updated
2026-05-22
Sources
Grenada Chocolate Company — https://thegrenadachocolate.com/
Chocolate Trading Co., 'The Grenada Chocolate Company — Meet the maker' — https://www.chocolatetradingco.com/magazine/grenada-chocolate-company-meet-the-maker