Photo by Sarah Wiggins
The chocolate-making process begins when farmers pick the ripe the cacao pod (top). They scoop out the beans and leave them to ferment for up to eight days in wooden boxes.
After fermentation, they dry the beans in the sun before shipping them in jute bags to
chocolate-makers, such as SOMA.
Desmond, pictured above at his farm, Bachelor’s Hall in Jamaica.
Jamaica, although well known for its sugar cane production, has been growing cacao since the 1800s when settlers brought it from Trinidad.
