Located in the Caribbean Sea, the island of Grenada is composed of 5 volcanic centres, the youngest and highest of which is Mount St. Catherine on the northern end of the island. As a result Grenada has many hot pools and sulphur springs, and most importantly volcanic soil rich in minerals.
The recorded history of the Caribbean island of Grenada begins in the early 17th century. First settled by indigenous peoples, by the time of European contact it was inhabited by the Caribs. In 1763, the mainland was named “Grenada” when the British gained control from the French who had named the country “La Grenada”. The name originates from Granada given by the Spaniards in the 1520s. Years on, the island reveals influences of Amerindian customs, French and English settlement fused with African, East Indian and Caribbean ancestry.
Nicknamed the Isle of Spice, Grenada has been synonymous with the spice trade for 150 years. It’s most famous for nutmeg—the plants were imported from Indonesia by the British in the 1840s—and supplies around 40 percent of the world’s annual nutmeg crop today. Local residents use the spice to make jams and jellies and to flavour classic Grenadian dishes.
The island is also home to many other herbs and spices, including cinnamon, cloves, bay leaves, turmeric, pimento, ginger, and mace. And we shouldn’t forget cocoa: Grenada is also well-known for its excellent locally produced chocolate, shipped worldwide.
Located on the rural, northwest corner of Grenada, Crayfish Bay, a 200-year old 15-acre estate, has been lovingly restored into a fully working commercial organic family farm, by co-owners Kim & Lylette Russell.
Crayfish Bay has designed its own unique roaster which uses charcoal. We believe it to be the only commercial roaster of this type in the world. Charcoal is purchased locally which supports the village economy. All the wood used for making charcoal is the result of storm damage or land clearance. No trees are cut down specifically for the making of charcoal and this system of roasting gives the chocolate its own unique flavour.
Many chocolate makers want to make a product that is absolutely consistent in taste. This is not the case at Crayfish Bay. Throughout the season the beans vary in terms of moisture content and acidity levels.
Crayfish Bay are committed to organic practices and do not use any pesticides, chemicals or enhancers whatsoever.
Coco shells (also known as hulls or husks) are the outer portions of coco beans that encase the nibs used to make chocolate. Coco shells are usually burnt for fuel in cocoa processing or used as mulch in gardens to add nutrients to the soil and suppress weeds.
Crayfish Bay runs on a cooperative fairtrade basis. Controls of the lands have been given over to the local people and. In return for looking after the lands, they receive 90% of the highest current price available for all the wet cocoa and green nutmeg they pick. They may plant as many other crops as they choose on the understanding that they follow organic practices and that these crops do not interfere with the cocoa trees. These other crops belong entirely to them, and give them a steady income during periods when no cocoa is being harvested. Traditionally farm workers are laid off during these periods, not at Crayfish Bay.