Jamaica First Grade Polished


Prices upon request

Product description

With an annual cacao harvest averaging around 100-150 tons per year, Jamaica currently exports about 90% of its annual production. Until recently, the beans underwent a “polishing” process that gave them a unique outward appearance. This process is no longer used on the beans but the richness and depth of flavours remains.

Net weight 72 kg
Weight N/A

Central America & The Caribbean




Clarendon, Hanover and West Kingston, St. Mary


500gr Sample, 72kg Bags

Production Model


Fermentation Process

Centrally Fermented

Flavour Profile

Browned Fruit, Earthy, Vegetal, Woody

Region and Country

St. Mary, Clarendon, Hanover and West Kingston, Jamaica


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. These beans are produced by organized farmers from three different parishes. Each parish has its own centralized post harvesting facility.


December – March (main crop) April – November (mid-crop)


Old genetics on the island are a mixture of Amazonian varietals brought from Martinique in the 1800’s as well as Venezuelan and Trinitarian genetic stocks. Nowadays the cocoa plants supplied to Jamaican farmers are crosses between PA 150 with ICS 1 or PA 150 crossed with ICS 60.

Post Harvesting Process

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.


Dark profile; heavy chocolate base with slight biscuit and dark fruit notes followed by spicy, earthy, green and oak wood notes.

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