MOOJO Journal
Ways of looking at cacao
In Belize, in Piura, in Heks: stories that linger with cacao and with the people who work it.
The Guide teaches.
Ten chapters to taste, prepare, understand.
The Journal tells. Places, the gestures of the workshop, relationships we follow over time.
Five stories open the series: a fermentation centre in Belize, almost-white beans in Piura, Öko Caribe's three ingredients in the Dominican Republic, home-made amlou, and the motion of the molinillo.
Featured
Maya Mountain
In southern Belize, in the Toledo District, fresh beans are weighed, recorded and paid for the same day. Then the cacao ferments at the centre and dries in the sun. The network brings together mostly Q'eqchi' and Mopan Maya families.
Peru
Piura Blanco
Ivory beans from the arid, irrigated valley of Piura, in northern Peru. They reach us through Cacao Latitudes, working with the Norandino cooperative.
What follows
Three shorter stories
Gesture
The gesture of the molinillo
The handle of the molinillo rolls between the palms. In the hot cacao, its rings beat the liquid and raise the foam. A thing of wood, set in motion by the hands.
Also in the Journal
Cacao before chocolate
A first story to find the fruit again, its uses, and the road that brings it all the way to the workshop.
Why cacao is not only chocolate
A founding piece for looking at cacao before chocolate: fruit, pulp, fermentation, terroir, processing and human ties.
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