My way to cocoa

Kakao has it all! So much so that I've decided to dedicate my life to him. Because in the world of Kakao there is so much to discover and even more to taste.

My declared goal as a Kakao ambassador is to bring this wonderful plant to the people who need this medicine in the most compatible way for the environment and humanity. For me, that is above all the population of the industrialized countries (including me). Because it is we who, through our privilege and purchasing power, can create rapid change in the world.

Kakao Mischa Kakaobaum

The origin of my cocoa beans

At the beginning of 2019, my Kakao trip takes me to the tiny country of Belize, east of Mexico. While conducting my studies on a cacao-focused permaculture farm, I hear that there is an organic cacao cooperative in the area.

The Toledo Cacao Growers Association, abbreviated TCGA, works to ensure that Kakao farmers in the region have the infrastructure, good prices and general support they need.

cocoa quality

My beans come from organic smallholder farmers in the Maya Mountains in southern Belize and since 2020 Jan supports them asConservation Kakao Leaderfromoriginal beans, to identify and preserve the rarest and finest Kakaos in the world and to create a sustainable infrastructure.

Cocoa Harvest

The TGCA farmers' cooperative pays fair prices to the farmers and pays them directly on the spot.

With theSourced As Original Beans A sustainable approach to the environment, people and natural resources is ensured as standard.

cocoa processing

Since the TGCA doesn't yet have the machinery to process their beans themselves, I decided to try it myself. Since then, I have been processing my beans myself in a personal ritual, thereby guaranteeing the highest level of delicacy and tolerability.

From the tree to the cup

Finally arrived in the port of Hamburg, you make your way to me in the south. Upon arrival, I welcome you and your sisters with a dance and whisk you away into my sacred halls, where you magically attain your ceremonial form.

Kakao Mischa Azteken

The Way of the Cocoa Bean

Imagine you are a Belizean Kakao bean. You hang around in your fruit for up to half a year until you are finally ripe and ready to be picked. But how is it supposed to continue with you??

If you are lucky enough to belong to my Kakao, you will be collected in your fruit with love by hand. You see the light of day as the shell is cracked around you. Then you can make yourself comfortable in your pulp and ferment. At the end you will be washed and dried extensively in the sun.

If you are nice and dry, you will be packed into big sacks with all your brothers and sisters and sent out to sea. It can take 3-4 months, but after that you can rightly claim to have got around well.

Kakao works!

Click through the following slides to learn more about its impact...

Cocoa Story

History of Kakao: From a Legend and the Food of the Gods

Kakao Mischa Azteken
Kakao Mischa Maya Kakao

The Kakao Ritual

A Kakao ritual (also called a ceremony) is the intentional enjoyment of the Kakao plant. The focus is on the why, the intention. There are no fixed guidelines as to what a ceremony should look like. Only you decide. The cacao ceremony is a delicious form of consciousness work and can help you to access your feelings, desires and visions. Learn what it takes.
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Preparation

A wonderful moment to let off steam creatively and make your Kakao so delicious that your taste buds tremble with ecstasy.

Again, there is no prescribed procedure, no right & wrong. Therefore, I invite you to be inspired by my suggestions at most and create your own authentic Kakao recipe.

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Stories about Misch and my world

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Discovered enough?

Then treat yourself to a cup of our fabulous food of the gods.

Kakao Mischa Kakaobaum