One of my dearest inspirational friends, Mott Green, started The Grenada Chocolate Company and it is surely one of the most unique companies in the world. I am completely in love with the vibes of Grenada and the simple artisanry in the production of these bars. Grenada Chocolate is harvested, fermented, dried, ground, poured, and packaged here in Grenada - a "Farm to Bar" process that allows for Mott's values to permeate each and every single aspect of the product.
That's no joke - because Mott's values include a kind of integrity and respect for the land and people like none other... completely unpretentious and almost ridiculously idealistic. But you know what, it works. And it gives us reason tho wonder why we think idealism is unrealistic. The beans are some of the best I've ever had in flavor, the farms are 100% certified organic, all processing is done within minutes of where the beans are harvested, the "cottage factory" is solar-powered, the chocolate makers all live within minutes and make a product they are beautifully proud of, and the company is owned by the co-operative of farmers who nurture the theobroma cacao trees and the soil that mothers them and directly reap the true benefits of their hard work to maintain quality and organic certification.
In December '09, I visited my friend Mott Green in Grenada as part of my Raw Integrity Project. The purpose of my visit was to experience first hand the entire process of bringing you chocolate - starting at the farm. I worked side-by-side with the farmhands as we picked cacao pods from the trees, removed the fresh beans from the pods, carted them up and down hills, and dried and fermented the beans. It's at that point that the beans are ready to be processed into bars.
Since Mott's GCC is a model of transparency and integrity, I also had the opportunity to learn about the struggles and triumphs of organic farming; operating a company as a cooperative of farmers that ensures social responsible treatment; and running a chocolate factory on solar energy. We repeated the same process of low heat dehydrating with Mott's beans and machines and I personally measured the temperature of the beans the whole time they were in the roaster to ensure that raw temperature standards were maintained.