Nick Auzenne, Director of Purchasing
Peruvian poetry spoke to me through…
lush green landscapes of rolling Andean foothills… feathered with white plumes stretched across a sky that had no end.
lumbering Lima, built upon ruins of a past form. the grey city lulled to sleep by ocean waves ever crashing on rocky shores. never had I heard such peace in a place so populated.
murals depicting humanity’s birth. a Great Eagle delivering the first Incan to the top of Machu Pichu to bear witness to a future empire living in harmony with Earth.
cat condominiums in a public park. a gift for ridding the neighborhood of a severe rat infestation. no rodent dare challenge the watchful eyes of los policia de gatos.
the village of Juanjui and a bustling ballet of moto-taxis weaving through the morning commute. children walking to school with smiling faces. fruit trees lining streets of waking residences readying for the day.
Don Gilberto and his beautiful farm. hearing his story of resilience and transformation. planting trees for the grandchildren so they can live in a world without fear and want.
drifting down the Huallaga River after a much-welcomed dip in its copper-colored waters.
hidden Huingoyacu. exulted exuberance and an embrace after a long day of travel. a grandmother sharing her weaving skills, only to be outdone by her mother sharing fire baked clay gifts from the earth.
sharing a meal with 4 generations of Quechuan lineage.
a series of waterfalls from an ancient spring untouched by human hands and protected by a serpent guardian.
bonds of friendship forged in a hot van cruising new wave Inka Roads. there was no fear with Francisco at the wheel. twists and turns on narrow mountain passes were navigated with the precision of a pro-am racecar driver.
… And now for the cacao portion of the trip!
This October, I had the great pleasure of joining a group of INFRA members and staff to pilot an experiential cacao trip to the San Martin province of Peru sponsored by TCHO Chocolate. The goal was to learn more about cacao farming, production, sourcing practices, and the extraordinary journey cacao beans take to become chocolate.
Our journey began at a warehouse and testing facility in Juanjui, a bustling village set in the foothills of the Andes. This is where all the beans the farming cooperative harvests await a buyer. We were given a tour of the vast warehouse and testing facility. Each lot of beans is labeled by origin and scrutinized by food scientists to ensure they meet quality standards. If the lot passes the tests, it is stamped to become cocoa liqueur (and eventually premium chocolate.)
After a tour of the testing facility, we were given an in-depth overview of the farming cooperative ACOPAGRO – think Organic Valley but cacao instead of dairy. This is a very large cooperative consisting of over 1,500 family farmers. Their mission is to help small farmers thrive by encouraging them to switch to organic farming practices.
We learned more about cacao and were introduced to the work we would do on the farms. We learned a bit about the fermentation process cacao beans undertake to transform themselves from slimy white, mildly flavored fruits to the rich, robust, and deeply aromatic beans we associate with premium chocolate.
During this time, we were given the opportunity to taste finished products from two of the farms we would be visiting. It was fun to compare taste observations as a group of foodies - we all agreed that they were both very different but very pleasant. One sample had bright, fruity notes while the other had a mellow, earthy tone. The anticipation was building…. We were a night’s sleep away from visiting our first cacao farm!
After a light breakfast, we traveled to Ledoy to visit one of the farms that produce the bright and fruity-tasting cacao. The group was in awe of the beautiful landscape and the diversity of life in this fertile valley - so many trees and so much variety! The farmers had gathered at the gate and warmly greeted us with music and dance. After a brief overview of the day ahead, our hosts proudly shared an amazing spread of the fruits from their farm. It was a heartwarming experience for all.
Huingoyacu Community Welcome
We spent the day walking the property and learning about the farm, including the composting methods and tree-caring practices. We were given a tutorial on cacao harvesting techniques to ensure the tree would continue to produce the tiny flowers that eventually turn into a cacao pod. From there, we were entrusted with snipping shears and a harvesting bag. Under the watchful eyes of experienced farmers, we were sent to work.
Next came the removal of the beans from the mighty pod. Our trusted teachers showed us how to open a pod and carefully sort premium beans from inferior beans. It was such an amazing experience to work side by side and learn the journey this fruit undertakes to become a packaged product. It was so much more manual than any of us expected. It truly takes a village.
The next day we made the long journey to Huingoyacu – a small farming community tucked nicely away in the shadow of the Andes. This place represents one of the 30 drop-sites for cacao processing. After another festive greeting at the gate, we continued our cacao journey. Here, the pulpy white mass we pulled from the pods just yesterday was transformed into aromatic cacao beans on the verge of becoming chocolate liquor.
The group in Huingoyacu
We learned about the intense process of fermentation – a 10-day process where the beans lacto-ferment in wooden bins. Every day, a team of two stir the beans to ensure that the bacteria helping the fermentation process get the necessary oxygen it needs to continue the alchemical magic. Each of us got to stir the beans with large wooden paddles and transfer them to the next bin. You could feel the vital life energy emanating from these bins. It was an experience like no other.
Director of Communications Meggie Smith helps out with the fermentation process
From there, we were introduced to the drying process. The beans are laid out on large mesh-wire tables and gently baked by diffused sunlight through opaque panels on the roof. Every hour the beans are tended to – raked back and forth to ensure an even dry. This process reduces the humidity within the bean and protects the precious cacao nib inside from mold.
After the tour, we were treated to a bit of Quechuan culture which included both traditional and interpretive dance, weaving and wood-fire pottery demonstrations, and a lovely luncheon. It was such a treat to share smiles and laughs over a meal.
Nick Auzenne's favorite part of the trip... compost!
I’m sure I can speak for everyone on the trip when I say that our initial goal of experiencing the cacao supply chain was met and then some. Witnessing the dedication these farming communities have to producing high-quality, certified organic cacao was profound. Learning firsthand how cacao uplifts these communities and allows them to prosper was truly a gift. I get a little misty just thinking about it – so many people working together to make the world a better place!
TCHO did an amazing job planning this trip. It was no easy feat: multiple flights, vans, boats, moto-taxis, and hotels were required for this adventure. Big props to the folks involved in making this trip happen – Laura Sweitzer, Brett Fisher, and Rob Kopf from the TCHO team in addition to Pamela Esquivel and Hernan Garcia Meza from the ACOPAGRO Cooperative.
#INFRANews
#IndustryNews
#RealDeal
#INFRABlog