The third cocoa on the list.
Madagascar (Organic Criollo) – This ceremonial quality cocoa mass is grown in the Sambirano River Valley in northern Madagascar. The fresh cocoa beans come from 8 smallholder farmers. Their cocoa is grown on small plots, along with other finished products such as wood and fruit trees. Each farm uses its own post-harvest treatment process to ensure a high quality and consistent product.
Fermentation takes place in staggered wooden boxes for 6 days, with 3 turns. Drying takes place on wooden tables for about a week.
The first tasting is very intimate, intimate and eloquent in its attunement. In the early days, this introduction happened spontaneously. Then I began to consciously follow this special manifestation. Now, with my complete devotion and the devoted attention of almost every cell of my body, I introduce myself and invite in the information that it wants to convey and that I am able to receive. I recognized this in this years ago.
Because of the clear view, the observation of everything from a distance. Taking a step back is not a step back, but just a different perspective. It helps us to see ourselves and the situation without the deep anchors of our involvement.
By now it has been supplemented with this. We have so many petrified ideas. In fact, we have forgotten where they come from. But we treat them as if we were clutching a treasure and do not want to let them go. “Stepping back” loosens this bond, just enough that another point of view has a chance to appear. Grace, if it immediately rewrites the original world of belief. But most of the time it has no other important messenger role than to break the dominance of the current point of view. Because from here on it is no longer rigid. If something is true, it reveals and strengthens the current one from another side. But interestingly, a shining freedom appears here, that if it is, I can let it go, because what is happening in us at that time has already exceeded these concepts. It is loving in this. What we are very attached to, it is very worth scratching the surface.
0 comments