Cacao

Cacao nativo de Listra

Methode Artesanale - Awajún origins

Cultivating cacao is one of the major Awajun activities. They have a territory with hectars and hectars of cacao plantations. 

Listra is an awajún native community located in the northeast Peruvian jungle. The majority of the population here has its private field and cultivates healthy crops without the use of chemical pesticides.

Cocoa de Listra  is cultivated with an ancestral control method.

In order to have plants which produce good fruit, awajun people apply organic fertilizers from the area.

Cacao plants

Theobroma cacao in North Peru / Region Amazonas / Community Listra. Cacao is comming from the community which is situated in the rainforest of peruvian Amazon. You can access this territory only with the boat – on the water.

Cacao is grown and taken care of  by the local indogeneous Awajún. 

Harvest

Harvesting cacao is one of the farmer activities of the Awajún. Through their ancestral knowledge and connection to the mother nature and their mythological spirit Nungkui  – they have a very specific approach to handling cacao. They are mastering the natural process. And do not use any chemicals to support and increase the harvest. 

Fermentation

Fermentation process is happening in the wooden boxes, under the banana  /platanos leaves. Fermentation is taking approximatively 5 days. 

Drying on the sun

Drying on the direct sun for 3-4 days. In the period of heavy rain – the drying is taking more time. And the cacao beans have to be protected. 

Roasting

Roasting of cacao on the direct fire. This procedure is taking approx. 20 minutes and it is necessary to to permanetly stirr the cocoa beans in the pot. 

Cacao peeling

Then the cocoa beans must be peeled from their shell – everything is done by hand. It is a time, when the people are sitting together at the table and discussing different stories. Very often they are talking about mythological stories. Or the stories happening in the community. 

Cacao mill

To mill roasted cocoa beans is done in the hand mill, because our quantities are small with respect to the mother nature. 

Cacao bar

Cacao bars are packed in 50 grammes bags. And need about half a day rest to become solid. 

 

Local  traditional process: Listra cacao is raised sustainably, using regenerative practices appropriate to the Awajún territory. Raised and processed by the traditional local methods. 

Direct Trade : Listra cacao is directly delivered from the private farm in peruvian Amazon – community Listra. No plantation no farmers cartels. 

Pure natural raw product: No pesticides, no additives, no sugar, no conservatives. 

Minerals and analysis : cacao has been lab tested for safety and meets comprehensive EU standards. Listra Cacao is rich source of many minerals, and does not contain any heavy metal.

Pure 100% cacao paste can be stored up to 7-8  months after the manufacturing. 

How to prepare drinking chocolate :

Heat up cca 0,75 litre of milk or water.

Then open a chocolate bar and add it to the pot – piece for piece.

Leave to boil with constant stirring for about 5 more minutes so that the chocolate dissolves well.

Add sugar according to your taste.

Cacao bar can be used as well for baking, cooking and is very appropriate for cacao ceremonies.

 

Fort more information – please do not hesitate to contact us.