Blog

Coffee and chocolate

Coffee and chocolate

The adventure begins between 1720 and 1723, the story is quite unique in the annals of the coffee bean.
Gabriel Mathieu de Clieu, a French naval officer posted in Martinique, introduced the coffee plant locally, but it thrived in Guadeloupe where the soil is better adapted to its growth.
The “Côte-sous-le-Vent” cru, is considered as one of the best coffee beans in the world.
It was naturally named Guadeloupe Bonifieur coffee.
Several coffee making plants can be visited, and the history of coffee explored.

Chocolate – originally a Mesoamerican word – is typically a more or less sweet food preparation made of cocoa seeds, roasted or ground to form a liquid paste from which the oil is extracted to make cocoa butter. Chocolate is a is combination, in varying amounts, of cocoa paste, cocoa butter and sugar, spices can also be added, vanilla, for instances, or vegetable fat.
Originally consumed as xocoatl (spicy drink) in Mexico and Central America, chocolate became more widespread over the industrial revolution.
Among other features, the Écomusée (ecological museum) offers a guided tour of the art of growing cocoa plants, the origins of chocolate and its artisanal fabrication as well as a chocolate tasting experience.

(Wikipedia)