Lately we've been all about the coffee. It's right in the middle of harvest season, so all things coffee have taken center stage- will the sun come out so the beans can dry properly? Do we need to hire more pickers for the 2nd round of harvesting? How do we get labels printed for the coffee bags? And on and on.
But today, blessedly, was about the cacao. My only cacao background comes from a lifetime of eating chocolate in any form possible. I had no idea how it goes from fruit growing on a tree to a bean (seed) that can then be processed.
Today when we went up to visit our neighbors, they were toasting cacao in a pan over the fire and then hand-shelling the outerhusk to reveal the dark shiny cacao bean inside. So we sat on the floor in their smoky hut- me, my 2 youngest kids, and 3 Kogi children. Giovanni was the master toaster who kept his eye on the fire. The Kogis peeled about 100x faster than us, but we laughed, ate as many beans as we peeled, and saw how much love and care goes into producing organic cacao.
I'm not going to lie- it was a rough morning filled with constant whining & complaining on the way up to the Finca. It's not all organic cacao and butterflies all the time. Or even 1/2 of the time 😅
But I love how the magical moments of life are nestled right in the midst of the mundane. ❤️🇨🇴 :
#fincacafetera #cacao #sierranevadasantamarta #kogi #familyadventures #minca #colombia #onewildlife