Jamaica First Grade Polished cocoa beans 1 kg

€ 12,50

Jamaica First Grade Polished cocoa beans


Jamaica First Grade Polished cocoa beans


2 kg a bag 

We send them in any KG you like 


Jamaica's cocoa history stretches back over 350 years.

The Spaniards introduced early
Mesoamerican cacao to the island. In 1655 the island was taken over by the British, and Jamaica
soon became their main supplier of cacao. The British are credited for having democratized
cacao in Europe by opening chocolate houses and coffee shops were Jamaican cocoa brews
would be served along with coffee, drinks and smokes. From that moment on, cacao was no
longer an exclusive drink for the French and Spanish nobility.
In the 1800’s French refugees fleeing the independence war in Hispaniola brought with them
Creole cacao - strongly believed to be an Amazonian from the island of Martinique. Later on
genetic stocks from Venezuela and Trinidad were introduced to improve the existing ones. The
current stocks are still a mixture of these different varietals.
Cacao is produced in the areas of St. Mary, Clarendon, Hanover and West Kingston, with
fermentation centers located in each parish.
The cacao is collected fresh and is centrally fermented and dried. During drying the beans are
polished to improve their appearance. The beans are polished at a stage where they are hard
but not brittle, in a rotary type dryer or a special polishing machine similar to a grain mixer.
Polishing improves external appearance of the beans and it is suggested that polishing protects
the beans from fungal infestation during storage.

Medium body with medium bitterness and light acidity with notes of wood, carob, and coffee.


107 cocoa beans weigh 100 gr.
Slaty cocoa beans max. 5% by count
Defective cocoa beans max. 5% by count


The cocoa beans are packed in 70 kg nett hessian bags.
Cocoa beans are best stored in a cool and dry warehouse, protected from direct sunlight.
Shelf life under proper storage conditions is at least 5 years.