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Steve Belnaviz‘s farm in Islington. Steve is the farmer who first got
Nancy interested in Jamaican chocolate.
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Chamba, a 70-year old farmer in Islington, harvesting cocoa
pods for our fermenting practice.
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Sastri McPherson
and Nancy practice the art of opening
the pods and beginning the fermenting process.
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At our first experimental fermenting station in Sastri’syard,
beans were placed in aluminum pans with holes for drainage for
about 1 week and covered with banana leaves followed by a week
of drying. These three small batches are from different farms in
Islington and Albion Mountain.
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On February 15, 2008 we held our first organic co-op organizing
meeting for chocolate farmers in Islington, Jamaica to introduce
them to organic farming principles and to meet Dr. Dwight E.
Robinson (on the right) of the Jamaican Organic Agriculture
Movement (http://www.joamltd.org).