This blog post has been moved to my new site, Cathleen's Odyssey:
Friday, April 24, 2015
Sunday, April 19, 2015
Shopping…Cooking…Eating: Chapter 2
This blog post has been moved to my new site, Cathleen's Odyssey:
Saturday, April 18, 2015
Fiber: Chapter 7: Colores! Colores!
This blog post has been moved to my new site, Cathleen's Odyssey:
Tuesday, April 14, 2015
From Coca to Coffee and Cacao: Part 2
On
the second day of our trip to the coffee and cacao plantations, Easter morning,
we awoke to a delicious breakfast: a platanos con leche (bananas with milk) smoothie, fried yucca, fried
plantains, cheese, bread, eggs, and, of course, coffee we had prepared
the day before.
Then we walked about
20 minutes to Raul’s six-acre cacao plantation, Plato de Palta (Avocado
Plate), the only farm in this community growing cacao in the native way. But,
many other plants grow here as well: papaya, bananas, avocados, coffee,
mandarin, and more. Raul grows the native Chuncho cacao, whose fruit is smaller
than the more prevalent hybrid varieties. Cacao is ripe when the fruit turns
yellow and it is harvested here from December through April. Raul’s farm is a bit high
in altitude for growing cacao, but even so, with climate change, his harvest is
now being extended into May and his production is increasing each year.
Like coffee, cacao
utilizes the potassium that is released to the ground when nearby banana tree trunks are
cut.
Peru grows only about 1.6% of the cacao in the world,
but is second in the production of organic cacao.
(Ecuador is first.)
but is second in the production of organic cacao.
(Ecuador is first.)
A major disease of
cacao, which causes the pods to rot, is carried by a small fly, and since this
is an organic farm, and like Julia and Jose’s farm, must retain its organic
status, a natural “brew” is concocted to spray on the fruits. Consisting of
banana trunks and leaves from the Pacai tree, sugur, salt, ash, blood from
chickens or cattle, and water, the concoction is fermented for two months. It is
then heavily diluted and sprayed on the pods to prevent the fly from boring
into them. This practice prevents about 65% of the disease.
We
moved on to Raul’s compound to make and eat chocolate! After being fermented
for 3–4 days, the beans are sun-dried to 8% humidity. Raul provided some
fermented and dried beans to roast. Then we had to husk each bean by hand
before they were ground (again, in a small molino)
into 100% chocolate paste. You can tell from the photograph how much oil is in
the beans—the paste is the consistency of room-temperature peanut butter.
While Raul
prepared some traditional hot chocolate using water (not milk), we had the
opportunity to try the paste on bread, bananas, and mandarin. But my favorite,
above all, was the 100% unsweetened paste on perfectly-ripe avocado. It was
like drinking good wine, with all the different flavors that continued in my mouth for a minute or more after being
eaten.
Then we were served the luscious hot chocolate. A lot of jokes were made
about it being Easter and a perfect day for eating chocolate. We were surely taking advantage of that excuse.
Raul and his
mother, Margarita, send half of their crop to the cooperative or traders and keep
the other half to process themselves into 100% organic chocolate bars. We
walked to Margarita’s house in the nearby village to purchase some of this
ambrosia and were welcomed with open arms. Margarita even brought out her dancing
parrot to perform for us.
She, Margarita not the bird, gravitated toward me, I
think, because I was so close to her in age. Smiling and laughing, she hugged
me several times while we were there and seemed to be delighted that I came to
visit.
I purchased
several 400-gram (almost a pound!) bars of the organic chocolate for 10 soles
each ($3.20). Most will go to my daughter, Rebecca, who missed this tour last
year. They were also selling local organic coffee, which I also could not
resist.
After one last
hug with Margarita, we walked back to Julia and Jose’s farm to eat lunch and
depart back over those windy-twisty roads home.
I had had such a good time in
this short weekend, that I almost cried as we waved goodbye to this remarkable
family.
Jose and Julia, with their sons Moises (left) and Miguel |
Able, our guide,
asked the driver to stop on the return trip at this mirador (lookout) to see the entire valley
below us before we went over the Andean pass.
Raul’s Bees. Check out the cute little hives on the right. |
If
you are visiting the Cusco area, I highly recommend this tour to Raul’s and
Julia and Jose’s farms. Abel, our guide, told us that the ChocoMuseo does not make money from
these tours—they have been created mainly to benefit the farmers and to educate
others about these fascinating crops.
For more information, contact the ChocoMuseo in Cusco or Ollantaytambo.
For more information, contact the ChocoMuseo in Cusco or Ollantaytambo.
Thursday, April 9, 2015
From Coca to Coffee and Cacao: Part 1
Last
April, when Rebecca was here in Peru with me, we visited the ChocoMuseo, a
chocolate museum where the held a “bean to bar” chocolate making workshop which
she and I attended. We really had a lot of fun and learned a lot—roasting the
fermented and dried beans, making two kinds of hot chocolate, grinding the
beans, making chocolate candy. Delicious.
At the time, we learned about the excursions that the
ChocoMuseo offered to visit organic coffee and cacao plantations, but we just
were not prepared to spend the money. This year, however, I decided the
excursion was something I did not want to miss out on. So on Saturday, the
company had enough people to make a trip across the high (14,500 foot) pass and
down into the high cloud forest where coffee grows so well. After a three-hour trip
over the MOST winding and twisting roads I have ever been on, we arrived at the
farm of Julia and Jose and their sons, Miguel and Moises. As we tumbled out of
the car, all looking a little green from the trip, we were welcomed warmly and
shown to our private rooms and allowed to rest a bit and get the dizziness out
of our heads. Then Julia had prepared a hearty lunch, complete with
passion fruit juice, for us before we started on our tour of the farm.
One
of the first things I noticed was the “Programa Organico” sign near the
kitchen. Both the farms we were visiting are certified organic by the
government. Two to three times a year, the farm is inspected to be sure it is
following all organic standards. If they fail the program, they are removed
from it for 10 years!
Jose,
and our English-speaking guide, Abel, pointed out some of the unusual plants
and fruits on the farm. Everything is interplanted here. You don’t just see
rows of coffee or cacao plants. It is a food forest where bananas, passion
fruit, mandarins, achiote, limes, avocados and more, grow alongside the coffee
plants. One colorful plant was the “Nariz del loro,” which is related to banana
and the flower even looks like banana flowers, but it is only ornamental. The
individual blossoms look like a parrot’s nose (nariz del loro). We also saw
potato vine, which is a true potato, except that the potatoes grow above ground
on the vine itself. Abel told us that they make good “papas fritas” (fried
potatoes). The leaves from the guanava are made into a tea which is a cancer
preventative and in Brazil, anti-cancer medicines are made from this tree.
Coca Plant |
On
to the coffee…The coffee here is shade-grown—a growing method which encourages
the farmers to nurture the forest as a whole. Julia and Jose’s farm produces
both red and yellow coffee. Harvest begins in March and runs through August;
with most beans harvested in May and June. The chemicals used on
conventionally-grown (non-organic) coffee affect the acidity and aroma. Some
organic growing methods include:
Interplanted Coffee and Banana Plants |
- Planting coffee seeds in river sand through which boiling water has been passed to kill insects.
- Banana trunks are cut after each fruit stalk is harvested. The water in the trunks, which is high in potassium and other minerals, then flows down to provide enriched water for the coffee plants.
- Plants start producing after the second year and will have 5 to 15 years of good production. Then they are cut back, but in the meantime baby plants have been planted among the mature bushes to ensure a constant harvest. (Farmers save their own seeds for new plants—No GMO’s here!)
We
harvested some beans to take back and learn how the beans are processed.
Most of the coffee beans from this farm go to a local
cooperative where they are processed to the “green bean” stage (see below).
Julia and Jose’s family keeps only some of them for their own use and processes
those by hand. First the beans are run
through a mill which removes the red fruit pulp.
The
beans are allowed to ferment for 12 hours in the large tank, and then they are
washed to remove the slimy fermented flesh. After drying in the sun for 3-5
days until 12% humidity is reached, the hulls of the seed are peeled by machine
and the “green” beans are ready for export. We peeled our own in a small molino (mill), and Jose winnowed them by
hand.
They
were roasted for about 20 minutes. There are three ways to know the roasting is
completed: by color, odor, and sound (crackling). Then same molino was adjusted to a different size
and used to grind the beans for Jose to make us some delicious coffee.
40% of Peru’s organic coffee goes to the US and most of the
rest is exported to Europe.
Coffee Seedling |
Jose’s Bees – The honey we had for our meals tasted like bananas! |
In my next blog post, I will share what our second day on this excursion was like.
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