Cocoa Pods, varying degrees of ripeness

Traditional growing techniques rely on natural pest control rather than chemical pesticides. The specifications for premium quality organic cocoa beans are:

Organic Cocoa

1. BEAN SIZE: max 85 beans / 100g

2. HUMIDITY: max 6%

3. DEFECTS: max 0% (eaten by insects, mold, broken, double, flattened, or other)

4. VIOLET BEANS:  max 2%

5. BLACK BEANS (over fermented): max 2%

6. ACIDITY: max 0%

Free of foreign scents and flavoring/Free of earth and stone

CJ says we all misuse the terms “hot chocolate” and “hot cocoa.” In actual fact “hot cocoa” is made from the powder left after removing most of the rich cocoa butter from the ground cacao(cocoa) beans. On the other hand, “hot chocolate” is made directly from bar chocolate, which already contains cocoa, sugar and cocoa butter. It’s cocoa butter which makes hot cocoa lower in fat than hot chocolate, but still preserves the inherent healthy characteristics of chocolate that we love.

Pistol&Burnes uses Cocoa Camino, a company who purchases Fair Trade cocoa beans from a Panama Co-op (The Cooperativa de Servicios Múltiples de Cacao Bocatereña, R.L. founded in 1952, comprised of 1500 small-scale cocoa farmers) because it makes good sense. Buying cocoa beans in Panama, paying the same market price, but having the monies go directly to the farmers through the co-op is a working example of fair trade in action.

Any one have any marshmallows?

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Coffee Joe Says: “We—human beings—are part of ‘biodiversity.’ We are dependent on the whole food chain down below us.” ~ Darrell Merrell~ heirloom vegetable farmer

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What about iced coffee? CJ researched the web, consulted his beverage books, bar ingredients, and came up with the following recipes:

Iced Coffee With a Twist

Photo by Joanne Choi

1)      Brew a pot of strong organic coffee (dark roasts are best)

2)      Store it in the refrigerator in an airtight container.

3)      When it has cooled, pour some into ice cube trays and freeze.

4)      When the coffee ice cubes are ready, pour the cold coffee over.

5)      Add organic mocha chocolate sprinkles on top.

6)      Serve in a tall, frosted glass

Or try this one:

Iced Cafe Au Lait

Photo by K.G. Toh

1)      Brew a cup of strong organic coffee (dark roasts are best)

2)      One cup chilled skim milk

3)      1 tablespoon nondairy whipped topping

4)      Pinch of ground cinnamon

5)      1/2 teaspoon vanilla

6)      Combine vanilla and milk with coffee. Pour the mixture over ice, and top with whipped topping and a pinch of ground cinnamon. Serves 2.

Enjoy and let Coffee Joe know if these organic coffee recipes tickle your taste buds.

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Coffee Joe Says: “When we drink coffee, ideas march in like the army”  ~Honore de Balzac~

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Jim Calhoun/Artist

1)      The Set Up – whether rods, reels or a tin boat, you need the tools to be successful. In fundraising, that means a good location, accountability and enthusiasm.

2)      The Strong Leader – without the strength that the leader gives, the flyfishing adventure would be a disaster. Your fundraiser needs strong direction and leadership.

3)      The Suitable Fly – pick the one that is adaptable for the area and lake. In raising funds, you need to choose the product that best reflects your cause – such as organic coffee, tea or cocoa.

4)      The Perfect Cast – pull the line slowly to start, then a quick finish. Volunteers are the backbone of fundraising – they usually have little experience in the beginning but with a little help, become your greatest asset.

5)      The Presentation – all flies are colourful, well made, and lure the trout to the surface. In fundraising, you need eycatching brochures, posters and promotion to ensure the donors come to you.

6)      The Prize – a silver trout is caught and released for sustainable fishing. Your fundraising public will come back time and time again if you follow the tale of the trout.

Coffee Joe is back at work, merrily posting away, and dreaming up new ideas for you. So, stay in the boat, relax and follow us upstream.

Historians determined the origin of the word “chocolate” came from the Aztec word “xocoatl,” which referred to a bitter drink brewed from cacao beans. It is estimated chocolate has been consumed since the earliest of centuries. According to pre-modern Latin American records, cacao beans were used as a currency for the trading of cloth and other household goods. Aztecs thought of the beans as having special properties when used for religious rites during birth, marriage or death.

In later years, chocolate was only for the rich and royal, not available to anyone else until the late 1700’s. This era signified the emergence of mass production, altering the course of history for many products, not just chocolate.

The world projection for 2009/2010 for this commodity is 3.5 Million Tonnes! Who would have thought that a lowly cacao bean could turn into a product for all times?