St. Lucia · Soufrière District (southwestern St. Lucia)
reviewed
admixture
Rabot Estate near Soufrière is one of the oldest working cacao farms on St. Lucia, set on volcanic slopes in the island's southwest. Run as a single estate with named terroir plots, it produces island Trinitario-type cacao and is the focus of St. Lucia's tree-to-bar cacao tourism.
Country
St. Lucia
Region
Soufrière District (southwestern St. Lucia)
Growing region
Americas
Coordinates
13.83°, -61.04° (approx.)
Elevation
100-350 m
Producer
estate · Rabot Estate
Genetic groups
admixture
Traditional class
Trinitario
Also known as
Saint Lucia cacao, Rabot 1745
Bean notes
Mixed Trinitario-type island populations grown on rich volcanic soil; the estate is subdivided into named plots ('cortès') worked as separate terroirs.
Harvest season
main Nov-Feb; smaller crop Apr-Jun
Fermentation
Estate box fermentation; ripe pods are rested before being cracked and the wet beans fermented.
Drying
Sun-dried on estate drying decks.
Flavour
fruity · nutty · spice · balanced cocoa
Updated
2026-05-22
Sources
Hotel Chocolat, 'Cocoa Estate — Saint Lucia Rabot Estate' — https://www.hotelchocolat.com/uk/about/cocoa-estate.html
Hotel Chocolat, 'Cocoa Growing — Saint Lucia Rabot Estate' — https://www.hotelchocolat.com/uk/about/cocoa-estate/cocoa-growing.html