Hellen Akiror French and Averell French

Founders of Mount Pleasant Farm Chocolatiers

Hellen Akiror French and Averell French are partners in life, and in business. And that partnership is made all the sweeter because said business is bean-to-bar chocolate making in the heart of Jamaica’s Blue Mountains. Although Mount Pleasant Farm Chocolatiers officially launched back in 2013, their story begins far before then, with a family history of chocolate making as rich as Jamaica’s fertile soil.

Which partnership came first? Marriage or Mount Pleasant?

Life came first. I met Averell while researching Jamaican Blue Mountain coffee. We had similar interests in a lot of areas, I suppose things started there.

So, this all started with coffee, but how did you end up creating chocolate?

Well, I am a chocolatier, and passionate chocolate consumer, just like my father. Growing up I enjoyed both. Like many, Blue Mountain coffee fascinated me, but I quickly took note of the Jamaican cocoa bean. I love working with cocoa and the smiles it puts on people’s faces. My husband is a chocoholic too. We found ourselves being more absorbed in the chocolate making process, and it grew with friends and family asking for more and more.

Was it always your goal to follow in your family’s chocolate making footsteps?

Yes and no. I have always worn several hats and wanted to spend time as a social entrepreneur and marketer. Averell was into architecture in the UK and was balancing that with running his cocoa and coffee farms in Jamaica. I suppose deep down, the interest was there, and it was something we were passionate about.

What sets your chocolates apart from competitors?

We take the product from the farm to the table, controlling all aspects of the process to guarantee quality and sustainability. In our cocoa farms we have Criollo and Trinitario trees, from which we create a unique blend. The cool mountains give our products a fruity, mild, non-acidic taste that’s creamier than most 70% dark chocolate bars.

Also, our beans have grown in the Blue Mountains on the family farm for over a hundred years.

Before you started your business, was there a significant gap in the market?

Yes, that was certainly the case. We were the first bean-to-bar chocolate company in Jamaica. And first to produce a non-blended single origin cocoa bean bar.

You’ve collected a fair few awards since you started. Talk us through your trophy cabinet?

We have been honored with several awards; we take each with a great sense of appreciation. Among them is the Great Taste Awards gold star, by Guild of Fine Food, for our coffee and dark chocolate plain bars, and the Sir Arthur Social Entrepreneur Award.

What does it mean for a business to be “Fairtrade”?

Fairtrade means that the entire supply chain benefits by practicing and implementing policies so that everyone is rewarded for their input. As a result, traceability is critical for success of the model. Farmers benefit directly by receiving a fair price for their produce, and a ready market, and it offers a degree of certainty and creates a level of trust and motivation too. This in turn leads to a fair quality of life in a holistic way.

If you’re a small business, it’s easy to achieve this because you can directly connect with your supply chain and filter the ideology quicker.

Interview by: Katy Pryer

Connect with Mount Pleasant Farm Chocolatiers

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