The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

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Christian Tyler left a comment for Jim
"Hi Jim! My name is Christian and I am also American and living in Brazil. I also work with chocolate and cacau and I would love to talk to you about what you are doing in Bahia. Please email me so that we can connect. Christian"
Sep 7
Jim left a comment for francine conti
"Francine, I'm an American living and farming cacau in Bahia since 1995. My wife is Brazilian, we live full time in our farms and specialize in "cacau fino". Our farms are Fazenda Venturosa and Fazenda Santa Helana which comprise 350…"
May 15
Jim and francine conti are now friends
May 15
Jim and Jeffray D. Gardner are now friends
Sep 30, 2013
Jim and David Gomes de Freitas are now friends
Jul 27, 2013
kiran liked Jim's photo
May 29, 2013
Tom left a comment for Jim
"Thanks for uploading the photos Jim!"
Apr 12, 2013
Jim replied to Kalibri Anne's discussion Single Origin Chocolate - Standards?
"Sebastian, You should be able to see photos of some of the process we use in Fazenda Venturosa Jim Lucas"
Apr 12, 2013

Profile Information

Dark, Milk, White?
Most memorable chocolate experience:
Becoming a cocoa bean farmer
My favorite chocolate is:
Made at home

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Jim's Blog

Who Names and Classifies Cocoa Beans?

Posted on September 14, 2009 at 7:44pm 1 Comment

I am at a loss to understand the rational and legitimacy of the creation of special names for cacau beans. I frequently see the use of Arriba, Porcelana, Chuao, Cuyagua, Dom Homero, etc. Although I am in the business of producing cacau beans I am struggling to understand which of the three types of cacau are being referenced. Is there someone out there able to provide a chart or document that identifies the "advertised name" with one of the three recognized types. I've almost concluded that it… Continue

Comment Wall (12 comments)

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At 11:24pm on September 7, 2014, Christian Tyler said…

Hi Jim!

My name is Christian and I am also American and living in Brazil. I also work with chocolate and cacau and I would love to talk to you about what you are doing in Bahia.

Please email me so that we can connect.


At 4:59pm on April 12, 2013, Tom said…
Thanks for uploading the photos Jim!
At 11:11am on May 22, 2010, heather andall said…
Hi Jim,
thank you for your comment on our cocoa knife. This is the standard tool used here in Grenada and has been since cocoa was first produced here as far as I can tell. It is very efficient, a 'push me pull you' device! We keep it sharp with a file and this one was bought last year at the local suppliers L.A. Purcell. If you like , next time we go to town, we can see if any are available and send one to you.
best wishes
At 7:10pm on February 18, 2010, benjamin bulik said…
Hi Jim. Fully fermented and dried is fine. Some suppliers often do a light roast/toast at about 175 for around five hours claiming it preserves the flavor. From experience it tends to really flatten the flavor profile. So that is not what I'm looking for. Fermented is fine.
What do you have available.
At 5:10am on June 29, 2009, Anna Franceschini said…
cs_ecworld_ engl_250609_2.pdfdear Jim,
i send you a breaf program of eurochocolate world section.

Anna Franceschini
At 5:03am on June 29, 2009, Anna Franceschini said…
Dear Jim,
thanks very much for your interest.
The festival will take place in Perugia city center from 18th to 25th of october and for 10 days will animate the streets and squares of the historcal center with a big exposition and selling area of chocolate and cocoa products.The festival offers to cocoa producers and cooperatives of fair market several opportunities:
1) Exposition corner to show the public the life in a cocoa farm; the way to pruduce cocoa, and to present the country where the farmers live( for example i would like to organize a special area entirely dedicated to Brazil, to host brazilian producers delegations,to promote the brazilian cocoa and chocolate, istitutional delegation as well to promote the country.) in this area the buyers as well will keep in contact with the owners of cocoa farms, an dthe public joined with Brazilian music and entertainments.

2) selling opportunity of your chocolate production ( bars, cocoa powder, cosmetics made by cocoa butter ...)
3) Tasting session of your chocolate;
4) Invitation to the international Summit "in the Hearth of chocolate " to assit the debate on ethics and susuteinable development on cocoa and chocolate world.
The partecipation is free.
For selling area we have a particular organization and if you are interested i can keep in contact with our commercial extension.

Hope to have good news from you.
felle free to ask me every info do you need to join th efestival.
best regard
Anna Franceschini
At 12:11pm on June 25, 2009, Anna Franceschini said…
Dear Jim,
i'm Anna Franceschini International Relations & Fair Marketing Officers of Eurochocolate Festival, the most important Italian Festival about cocoa and chococolate, that will take place in Perugia ( 150 km far from Rome) , this year from 16Th to 25Th October 2009.
An important section of the festival will be Eurochocolate World, dedicated to the main producing cocoa countries and their cocoa production, that will host the delegation of cocoa producers.
I would like to inviete you to joint the festival and to partecipate to the International Summit "in the hearth of chocolate " to speech about your farm experience.

I will be glad to give you all the information useful to know more about our activities.

Best Regards
Anna Franceschini
Eurochocolate International Relations & Fair Marketing Officers

Viale Centova 6,

06128 Perugia

T: 00390755025887

F. 00390755025889
At 1:36am on March 6, 2009, Ilana said…
Thank you for those learning pictures. I enjoyed looking at them a lot!
At 6:47pm on February 19, 2009, Volker Lehmann said…
Hi Jim:
There is something wrong with your yahoo account. I tried to reach you. Send me a mail to
Best, Volker
At 3:14am on January 15, 2009, Bhuvan said…
Hi Jim,

I came across your profile i will like to understand more about the cocoa you grow.

Look forward to hearing from you.


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