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Our mission is multifaceted. We'll meet with cacao farmers, listen to their stories, and immerse ourselves in the unique traditions of each family and region. But that's just the beginning. With local guidance and expertise, we'll be on the lookout for rare cacao varieties with the potential to become exquisite fine-flavor chocolate. We'll delve into proper fermentation techniques, gather valuable resources, and create educational guides for both farmers and retailers.
Most importantly, we'll forge lasting connections with the heart of the industry – the passionate farmers who make it all possible. This expedition is about celebrating their dedication and understanding the essence of what drives us. |
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Our expedition begins with a 12 hour leg roaring down the Amazon river in the dark. Mey’s done this trip just one week ago, and she’s determined to do it again. Once we arrive to Caballococha, there’s a man waiting for us in a small motor canoe to continue our journey down the intricate canals of the Amazonian wetlands. In the quietness of thick air, all I can hear are roaring* sounds of the motor and the cricks of a seemingly thin piece of wood that is the only thing separating all of us piled into this boat from the mysteries of the murky water.
When planning, I asked Mey, “Is it worth it?” She didn’t hesitate to respond, “without a doubt.” Click below to read the full blog post and watch the episode! |
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After a week or so, a few flights, and a lot of boats, it’s abundantly clear: Peru is massive. We’re continuing on through the thick air of the northwest coast where Monsanto’s grip is tight: Piura.
We follow a long and bumpy road into the foothills of the Cerro Amotape mountain range, the northern stretch of the Peruvian Andes, where the air starts to become lighter and lighter by the kilometer. Tucked away in these vast field of genetically modified fruits and vegetables are native cacaos that have been passed down generation to generation. |
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Episode 12: AMAZONAS“The good thing is that, in Amazonas, in these areas of cacao that [the farmers] preserve they’re also preserving the area itself. Because we see a lot of rice farms. I mean, there’s so much deforestation of the forests to plant rice that now there are these sort of cacao “islands” in the middle of all of these rice fields.”
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Episode 13: El TornilloThe region of San Martín is nestled in the central-north of Peru and is widely recognized for its coca leaf production. Over the years, different environmental groups have groomed the area of coca and replaced it with cacao to regrow the forests, which we love. What we don’t love is that the cacao they planted is CCN51.
We brave the mosquitos for a bit longer and take measurements, record our findings, and of course taste those seeds. It always surprises me how every pod holds a different flavor, even from the same tree. This baba is bright, citrusy and sweet. Don Esteban continues to tell us that he’s “legally in love with the forest,” which is why he continues to preserve it. He himself recognizes the difference in the taste of his cacao, and he’s dedicated to preserving it. |
Mey Choy Paz
Mey is a highly-experienced Food Industry Engineer who specializes in cacao. Over the past two decades, Mey has lead projects with various organizations around Peru to provide technical assistance to farmers and communities to improve pre and post-harvest practices. |
Alyssa D'Adamo
Communications Director, The Heirloom Cacao Preservation Fund Professional Videographer |
