When you think of Jamaican exports, what comes to mind? Coffee? Rum? Reggae? While those may be the headliners, there’s another story brewing: cacao in Jamaica.
People have grown cacao in Jamaica for centuries — long before chocolate bars and bonbons became the norm. As early as 1494, Jamaicans were sipping on a comforting drink made with hot cocoa, milk, and cinnamon. This spiced, rich tradition lives on in the form of Jamaican chocolate tea — typically made with grated cocoa sticks, coconut milk, and warming spices.
Cacao’s roots in Jamaica are deep and complex. After taking the island from the Spanish in the 1700s, English colonists expanded cacao farming through exploitative plantation systems. Still, cacao never reached the scale of sugar or earned the global fame of Jamaican coffee and rum.
By the late 1900s, cocoa production had dropped dramatically — from 2,000 tons a year in 1995 to just 200–400 tons by 2010.
Trinitario Cacao Takes the Stage
Producers are leaning into the island’s unique environment to create chocolate that tastes distinctly Jamaican.
Jamaica is home to one of the most prized cacao varieties in the world: Trinitario. Known for its nuanced, complex flavour — think fruity, floral, nutty, even a touch spicy — this hybrid bean is helping revive Jamaica’s cacao reputation.
The island’s varied terrain, from mountains to lush coastal plains, adds even more depth to the flavour profile. Regions like St. Mary and St. Thomas are leading the way, producing cacao that is both bold and beautifully refined.
Craft Cacao: Pure Chocolate Company
Once part of a colonial economy, cacao in Jamaica is now fuelling homegrown businesses and creative makers.
Want to taste what Jamaican cacao can really do? Look no further than Pure Chocolate Company— a local brand founded by pastry chefs Rennae Johnson and Wouter Tjeertes.
From the cacao to the artwork on the wrappers, everything at Pure Chocolate Company is rooted in Jamaican soil and soul. They work directly with small-scale farmers, paying above-market rates for single-origin beans grown in the John Crow Mountains. The result? Chocolate that’s traceable, ethical, and crafted with purpose. We love to see it.
Better farming = better cocoa
Sustainability is a growing focus in Jamaica’s cacao industry. Sustainability isn’t just a trend here. It’s becoming a standard for how cacao is grown, processed, and shared.
Initiatives such as the Jamaican Cocoa Farmers’ Union and the Rural Agricultural Development Authority (RADA) are helping farmers improve crop quality while also promoting in promoting sustainable farming practices. By offering technical training, resources, and market support, these organisations empower farmers to adopt methods that nurture both the land and the crop.
Agroforestry and organic techniques are becoming more common, supporting biodiversity, soil health, and climate resilience. These efforts not only benefit the environment but also have positive social impacts, fostering community development and improving the livelihoods of those engaged in cacao cultivation.
Challenges and chances to grow
While Jamaica’s cacao industry is on an upward trajectory, challenges such as limited access to finance, the impact of climate change, and the need for improved post-harvest processing persist. However, these challenges are also sparking new ideas — like fermentation workshops and cooperative processing hubs.
Fuelled by local passion and growing expertise, Jamaican cacao is starting to showcase its exceptional quality globally.
Jamaica’s cacao comeback
Unlike mass-produced chocolate, Jamaican cacao has a story to tell with every bite.
The cacao movement in Jamaica is still unfolding — The passion is real, the flavours are distinct. From heritage drinks to single-origin bars, Jamaica chocolate is both a cultural treasure and ethically-crafted delight.
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