The work with cacao in the 1970's in the Atlantic zone of Costa Rica was important for the livelihoods of Afro-descendants and indigenous people.
Cahuita a little Caribean town and the National Park with many wildlife.
In Puerto Viejo you can enjoy cacao, beaches and physical exercise. Cacao provides a lot of physical and mental energy.
It was our courtyard and neighborhood are in Playa Negra of Puerto Viejo. Now we live in Cahuita downtown.
The Purple-throated Fruit-crow is a wonderful local bird. It´s not easy to see. Photo by Drew Monkman.
In Talamanca, water resources are abundant and are an important part of agriculture and recreation in the area.
Some ancestral foods: cacao, purple yam, yellow cassava, among others. These are still a part of the local diet.
She carries the cacao and corn harvest in the traditional basket. Print photo 2005.
Three generations together. Cacao is important for livelihoods.
Improved cacao varieties from CATIE. Some varieties are very common in Talamanca, hence the nutty flavor of cacao in this region.
Talamanca cacao is a blend of traditional and improved varieties and has a characteristic flavor.
Cacao pods have been attacked since the 1970s by a fungus called "monillia". This fungus has now been controlled through new cacao varieties and shade management.
Touring the cacao plots of Talamanca. The rustic systems maintain a high level of shade, which can be a limiting factor for the quality and volume of the harvest.
The cacao pod must be opened under controlled hygienic conditions. The seeds are removed and put directly into the dehydrator.
t is common in Talamanca to taste the cacao pulp after opening the pod. The pulp is like a gourmet treat. In the dehydration process the pulp remains covering the seed.
The dehydrated cacao seed is purple in color and contains all the flavor and properties of pure cacao.
Dehydrated cacao is covered by the pulp and its color is light. Roasted cacao has been transformed by the temperature and therefore its color is brown.
The dehydrated cacao is ground to obtain a purple powder that preserves all the properties and cacao butter.
Dehydrated cacao can boost physical and mental activity.
A private Spanish class to learn about cacao in Talamanca, by preparing the traditional chocolate drink and enjoying it!
Emelie and I have exchanged Spanish classes for her support for the cacao project. We met at the Spanish School Pura Vida, Puerto Viejo de Talamanca.
Emelie (Canada) and Anna (Germany) were Spanish students at Pura Vida School. Learning about cacao in Talamanca was a very creative and unique way to learn Spanish.
José Moore is part of APPTA. Oliver Pakasa from Switzerland visits José’s cacao plot and gets to know the organic production system.
Marylin Ellenberg is a nurse from Limon and living in Switzerland and is one of the women interested in my cacao project.
Vegan food workshop with German chef Georg Heinrich. Cacao is part of healthy eating.
Regina has been one of my most important teachers and friends. We exchange Spanish with English classes and equipment that she brings for the process of making my cacao products.We share a love of birds and go bird watching together.
I am not afraid to innovate using cacao in my recipes. I follow a gluten and dairy free diet, so pure cacao is special. You can read more in the section called “Ideas to Prepare.”
Cacao in Talamanca represents not only biodiversity and culture, but also a healthier way of living and eating.