Region and Country
Tom's Hope, John Crow Mountains, Jamaica
Story
Jamaican-born Rennae Johnson and her Dutch husband Wouter Tjeertes founded Pure Chocolate Company in 2017 to give back to the community they decided to finally settle in. The talented pastry chefs combined their professional experience to develop a top artisan chocolate brand that would showcase the quality of their local cocoa and the exotic flavours of the Caribbean.
In the words of Pure Chocolate: "With Pure we want to show that it's possible to make chocolate that everybody benefits from, starting from the farmers; by getting to know them, working closely together to improve their wonderful product and paying them a premium price for their products."
Pure Chocolate works with several small holder cacao farmers, including Mr. Dennis Bodie. Together, they work on improving the infrastructure and the processes necessary to achieve the full quality potential of their cacao. Their efforts have been recognized at national and international level. Pure Chocolate Jamaica and Mr. Bodie won Gold at the 2023 edition of the Cacao of Excellence Awards. Want to know more details? Check the Cacao of Excellence webpage here:
Producer details: Cacao of Excellence
Mr. Bodie has owned and cultivated a plot of land in Portland, Jamaica for over 30 years. He grows crops like pineapple, breadfruit, dasheen and cocoa. As a father of four, his income depends on the fruits of his land, therefore he puts a lot of effort into pruning his trees, maintaining the farm and selecting the right crops to grow so he can provide the best products possible.
“It has always been my dream to sell cocoa to an artisan producer; I never liked the idea of selling to a big company not knowing what the end result might be and wondering if I am treated fairly. Tasting my own beans made into a chocolate bar is a dream come true.” Source: Our Farmers | Pure Chocolate Jamaica (purechocolatecompany.com)
Harvest
December – March (main crop) April – November (mid-crop)
Genetics
Trinitario hyrids; crosses between PA 150 with ICS 1 or ICS 60.
Post Harvesting Process
Fermentation is done in 6 days with 3 turns, and the beans dry on average about 7 to 10 days. Post harvesting is overseen by Pure Chocolate Jamaica's fermentation and drying expert Grandpa Johnson, Rennae's father, in Central Village, Spanish Town.
Flavour
Medium body with notes of browned fruit (raisins, sultanas), sweet, pecans and wood.
