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In 2009, Guatemala officially crowned cocoa as the "Intangible Cultural Heritage of the Nation". However, this is just the modern consecration of a much older bond between Guatemala and cocoa.
To trace the roots of this tradition, we immersed ourselves in the life of San Marcos La Laguna, a village on the western shore of Lake Atitlan, where a special atmosphere reigns, inspired by the harmonious coexistence between nature and man, influenced by the millenary Mayan culture.
Our visit to Guatemala took place during the days of Wayeb, five days of suspension in which, according to the Mayan calendar, the absence of the gods pushes us to introspection.
From this generous land, we brought home the fine variety of Criollo Lavalove cocoa, many new insights on organic cocoa, but above all a deeper awareness of its processing and consumption.
We thank Nehemias Sancoy for accompanying part of our experience with his photographic story.
Western culture has accustomed us to associate chocolate with moments of relaxation, sometimes relegating it among the "sins of gluttony" to be limited. Mayan wisdom, instead, leads us to rediscover the true essence of cocoa, that of a pure reserve of energy for body and mind.
For the natives of Central America, the cocoa plant was "the drink of the gods", as evidenced by the etymology of its scientific name Theobroma Cacao, from the union of "Theo" and "broma", meaning "God" and "drink". This connection has been passed down among the indigenous people in the Cocoa Ceremony, where it is imagined that the Spirit of Cocoa enters the heart of the person, inspiring a deep journey within themselves.
These traditions symbolically narrate the preciousness of the fruit. The benefits of cocoa on inner balance are many. In particular, it is its contribution of magnesium, serotonin, and dopamine that guard the properties useful for keeping mood high, helping to counteract the disorders generated by stress and anxiety, such as irritability and insomnia.
In Guatemala, cocoa is also synonymous with creativity. According to traditional culture, drinking cocoa would inspire opening up to artistic expression and deep connection with cosmic energy.
An exceptional property must be recognized to anandamide, contained only in cocoa: what is now defined as a neuro-modulator, is handed down to us by the indigenous community more suggestively as the element to achieve inner "bliss", from its Sanskrit origin "ananda".
Furthermore, being one of the best natural sources of arginine and amino acids that directly influence increased blood flow, cocoa is traditionally recognized for its aphrodisiac power.
Physical energy is also aided by theobromine and catechins which, by stimulating metabolism, can help us feel lighter.
Those who want to ensure they get the most out of cocoa should consider that drinking cocoa mass is more effective therapeutically than eating cocoa beans.
How is organic cocoa born? We know that part of the chocolate we see on supermarket shelves, unfortunately, does not come from an ethical supply chain and quality raw materials. This journey to Guatemala allowed us to rediscover the authentic processing of organic cocoa and made us realize firsthand how the production of the best cocoa is the result of a respectful collaboration between man and nature.
Thanks to the raw material and ethical processing, South American cacao is a symbol of high quality, especially the one that comes from Guatemala, Ecuador, Venezuela, and Mexico. In Guatemala, we were able to witness the production of the most precious and rare variety: Criollo cacao.
Compared to Forastero and Trinitario cacao, this variety, characterized by elongated pods in shades of red and yellow and a rich taste with fruity aromas, stands out because it is the richest in theobromine and anandamide and the poorest in caffeine.
Tata Isaias Mendoza and Nana Izabel Pérez, the founding couple of Lavalove (a blend of cacao born from local Guatemalan processing), were our precious guides in the world of cacao. Tata Isaias is also a spiritual guide who leads cacao ceremonies, so he was able to convey to us the important scenario related to the Mayan cultural tradition.
Savor the organic cacao from Guatemala
From the selection of the fruits to the preservation of the cacao, it is impossible not to notice that everything is entrusted to the combination of cacao nature, environmental nature, and human nature, without the addition of any other element.
Our immersion in the processing of organic cacao began by crossing a majestic forest of cacao trees. Here begins the selection of the fruits, which can be of various colors.
The dark heart of cacao is enclosed in a shell that can vary in shades of yellow, green, red, or golden. Expert hands are needed to make a good choice because the color is not indicative of the level of ripeness, but only of the cacao variety.
The harvest, strictly done by hand, with the occasional help of a machete, pays great attention to the protection of the tree, which at that moment is already preparing for the next flowering.
From the harvested pods, cut in half, the beans and pulp are extracted, among which the best quality ones are selected to continue their journey towards cacao production and those that will be sown to contribute to the birth of new trees.
The selected fruits then go through fermentation, which takes place in wooden containers. This phase can last between three and eight days. Tata Izaias, in particular, explained to us that the duration affects the taste of the cacao, enhancing its bitterness.
Then comes the time for sun drying, which aims to dry the fruits' moisture. Usually, this process lasts about a week, but here too, experience is needed because the influence of climatic conditions can vary the duration.
When it is certain that the cacao beans have lost all their moisture, they can be packaged or stored carefully to prevent deterioration from interacting with microorganisms present in the environment.
Subsequently, you can add the roasting phase, which is carried out with extreme delicacy by local women. After checking for moisture and mold on each organic cocoa bean, they are all heated together in motion over low heat or on burning coals, absolutely avoiding them from roasting and losing their beneficial properties. This phase, in addition to eliminating bacteria, facilitates the subsequent peeling.
Once peeled, we move on to the grinding of the cocoa, which traditionally was done in stone mills, now replaced by more modern industrial mills. As the cocoa beans are ground and melted, transforming into a sort of butter, a delightful aroma rises.
The paste is transferred to molds and allowed to cool for about ten hours, before being packaged in bulk or powder. In the traditional preparation, as illustrated by the local experts of Lavalove, no elements are added to the organic cocoa preparation, which remains completely pure.
During the Cocoa Ceremony or in practices of deep introspection, about 42.4 grams of cocoa are dissolved in 250 ml of water, adding, according to your taste, Cobanero chili, honey, cardamom and anise, ginger and cinnamon, coconut milk or tahini.
To take advantage of all its benefits in everyday life, however, you only need to consume 25/30 grams of Guatemalan cocoa per day.
Bring Guatemalan organic cocoa to your home
Our journey to the sacred temple of cocoa, Guatemala, has ended, but its powerful allure has not diminished. If you love organic cocoa, savor the Lavalove Criollo cocoa and continue to follow us because we are already working to create opportunities that will bring the magic of Guatemala to you too!
