The history of chocolate in Jamaica can be traced to the 17th century before sugar.
Jamaica is one of 17 countries recognized as producers of fine or flavoured cocoa, and one of 8 exclusive producers of fine cocoa.
Richmond in St. Mary was once a thriving cocoa town, which housed the factory for the world-renowned Cadbury Chocolate until the 1970s, when it was acquired by Highgate Foods.
Jamaican Chocolate was one of the world's best, it was our own and we wanted to share a bit of history with this decadent blend of South African Red Rooibos blended and cacao from St. Mary. We married them with a basket of spices - cinnamon chips, local ginger, anise seeds and scented with natural flavouring made from local and Madagscar vanilla beans.
Base Blend: South Africa
Water Temperature: 210°F /100°C
Tea to Water Ratio: 1 tsp to 8 ounces
Steep Time: 5 minutes
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