One of a few places on planet earth where the original people still live their lives the way they always have done! Very blessed to live so closely to the Kogui and Arhuaco big brothers and know some as family.

I normally serve myself 20grams as a hot chocolate. So I would play with your ratios from your current measure up to as close as you can get to this. 40grams is said to be ceremonial. I.e if you sit with intention with this kind of dose, in a beautiful setting with nice music, maybe even have a dance there is a high possibility altered states of consciousness may be felt. Everyone has their own bandwidth but definitely have a play for yourself first to gauge what works well for you, and I am sure if you like it then many others will too. It sound like what you have done already is hitting the spot! Have fun playing with this. And definition less sweetener for the El Clásico. You’ll notice the difference for sure.

Boom! That’ll do it!

Beyond the panela making it was a very deep process seeing a completely different parenting style to anything I’d seen before. Very interesting. As I understand it the children were completely left to play out childhood, they were given no instructions, no directions, no feedback, literally zero interferences in their process of being children in play and fun. What I witnessed was deep loving presence, the parents are always close by, and that love is unconditional not conditional. Because there was no feedback loop of “good boy, bad boy” for any action they undertook the way I understood it was the children grow up very independent and able to make decisions for themselves and will not people please for external validation. as the children grow a little older they naturally want to copy what their parents are doing and they come closer and closer to their mum or dad and by 8 it looks like the biggest joy for the son was to be “playing” the same game his Dad was, making panela. Let’s call it very hands off parenting and leading by good example. No need for words. Very interesting!

For sure it does man!

Water is so under rated!!

and - point proven!! The actually certification process, let’s say to be certified organic, is one big giant scam to keep the status quo in power, the whole process is too expensive for the small timer to enter into. But you are 100% correct with your insights into finding ancestral foods made by real people, direct from the source. Thanks for your thoughts and inspiration you have me to make this post.

A few months back I made a beautiful trip into the Sierra Nevada mountains to meet with an indigenous brother there who had recently had his first child and was living in a new community with his wife and family. This Arhuaco family specialise in making panela (sugar) from raw sugar cane. I had the pleasure of helping them through the full process. To give context, the whole family helped out — that included the 3 year old son, the 5 year old daughter and the 8 year old son. The kids would come throughout the day of their own volition to help out, and consume as much of the sugar as they could get at every step of the process. The 8 year old, Henry, stayed working with us for the majority of the time, occasionally going off to play with his little brother and sister. We started at dawn. Cutting and collecting the sugar cane, stopping occasionally to suck the sweet nectar from the cane like candy. When we had collected enough to fill the oil drum with jugo de caña, we started pressing it. This process works with the help of a mule through a simple but satisfying cycle of animal power, mechanical crushing, and flowing juice. The mule walks a slow, continuous circle around a central post, turning a long wooden arm connected to a series of heavy rollers — two vertical cylinders of iron set tightly together. As the animal plods its worn path, the rollers turn in opposition to each other. We would take it in turns to feed the cut cane horizontally into the gap between the rollers. The press bites down and drags the cane through, squeezing it with tremendous pressure. The juice — pale green, slightly cloudy, and intensely sweet — weeps out and runs down into the oil drum. What comes out the other side is the spent cane, called bagasse — dry, pale, fibrous, and flat, crushed into thin mats. One of us would collect it up and set it aside to dry as fuel for the fire later in the process. There would always be one of us walking behind the mule, keeping him moving with a gentle waft of the whip at his rear. We stopped halfway through to drink the sugar cane juice with a good squeeze of fresh lime juice. This was unreal — absolutely delicious and a great reward for the hard graft so far. Once all the caña had been passed through and the barrel was full, we poured the liquid via a hose into a giant pot sitting over a huge fireplace. We then spent the next 8 hours cooking it down, reducing and reducing until it was less than half the volume. This was incredibly hard work. Keeping a fire this size going constantly for that long requires a lot of wood, and real delicacy — not so hot that it burns the sugar, and not so low that it won’t reduce. It was clear the father was a master of the fire. At the golden moment when the consistency is more sticky than liquid, the contents were transferred into what looked like a canoe. Instead of oars we had a wooden arm that was continuously worked up and down through the sugar, and with each pass it would become thicker, the colour shifting more and more towards golden. This too was a very physical process — as the consistency became thicker and thicker, the energy required to keep it moving went up and up. After almost 24 hours of the full process, we had 24 x 1lb blocks of panela! Proof of Work to the maximum! The reason I tell you all this is because I would love to bring this 100% natural and organic sweetness to the Bitcoin community as an example of real food made by real people! The opposite of the white sugar that contaminates our shops and restaurants. I am hoping to receive 10lbs of panela in powder within the next two weeks and then ship it to the US for some lucky Bitcoiners to enjoy with their Cacao, or coffee, or Koffee, or in any of incredible recipes. Hit us up on the DM to pre order. Sweet sweet sweet PoW!

You go girl!! You got your pre and post super fuel in that gym bag??

Cacao is the business for athletes pre and post work out! You and cacao are a deadly mix!

Oshi knows!