Jerry's Journal
Land in the Clouds, Guatemala
Coban is the capital of the state of Alta Verapaz in central Guatemala. At a height of over 4000 feet, this major coffee growing region was founded by Dominican Friars in 1543. The city began its development in the late 1800’s by German coffee growers. Its mountainous rain forests are laden with orchids. Coban’s name is from the local indigenous language of Mayan Q’eqchi, which means, “Land in the Clouds.” That is where we begin our journey for the best Cardamom in the world!
Cardamom loves the humidity, a warm temperature and the proper environment. Coban with year round average temperatures of 70 degrees, lush rainforests and it’s distinction as the Land in the Clouds, certainly seems like Cardamom Heaven! The ecosystem is well maintained with a determined and controlled reforestation process. The soils are rich, well balanced clay and limestone that have aged under the forest canopy and afford a powerful nutrient exchange to grow the finest Cardamom, Coffee, Allspice and other plantation spices.
The local Organic Growers are very adept at sustainable methods. It was great to see the old growth on the Cardamom plants circling the plant base to decompose into soil amendments. The shade for the plants is provided by old growth forestation, new forest plantings and in some areas trees that can be pruned at the right time to ripen the fruit. And the cuttings are used for firewood to dry the Cardamom!
Organic farming of Spices is done on many small farms rather than large clear-cut ranges. The natural landscape is a well maintained partner of the grower! It really is a pleasure to link the local indigenous farmer with our international clientele.
I traveled to Guatemala at this time specifically due to an El Niño that had been officially declared in July; this weather pattern was expected to cause dry, warm conditions in much of the country. This turned out to be true, and although Coban has not suffered in any extreme, the lack of rainfall has produced a delay in the Cardamom harvest and will shorten the season. The normal Cardamom season is from September 1st to May 1st. This year will start late due to unripe seeds and end early due to a lack of late stage flowering.
Thus we expect the harvest to begin October 1st and end around the 1st of the New Year.
We are confident with our Cardamom supply, but where the prices will be are unknown at this point. The quality of the finished product will be excellent.
Allspice is the other product we get from the region and will be in ample supply with a stable price.
Both Cardamom and Allspice are beautiful, powerful plants. I have included photos in the journal to show how wonderful they are, and how magnificent Guatemala is as well!
As always, Joy to the Palate!
Printer-friendly versionThe forests of Sumatra Indonesia
As I head into the forest area of Sumatra Indonesia, I am awestruck by the pageantry of the Kerinci (Korintje) Seblat National Park, the country’s largest preserve. This wonderland is home to rhino, bear, elephant and yes, even tigers! Here the highest volcanic peak and volcanic lake in Southeast Asia is dotted with colorful hornbills and luckily for us, in the agricultural perimeters – Cassia Cinnamon.
For over a decade we have been working in the local villages nestled in the tapestry of the forested mountains. This area once known for slash and burn clear cut agriculture, has become an ongoing project to maintain the ecosystems that are critical to long term sustainability.
In our organic project areas, it’s thrilling to be able to dig your arm down to the elbow in a rich layer of natural forest mulch. Due to the abundant rain and the warm climate, the forest vegetation decomposes rapidly, creating a nutrient filled blanket of compost that will maintain for years to come.
Korintje Cassia is the delicate, spicy-sweet variety most consumed in the US. The Cassia tree (Cinnamomum burmanii) has a pungent bark that is selectively felled after many years of growth when the optimum volatile oil level is achieved. This thick bark of the main trunk is used for ground cinnamon and essential oil. Cinnamon sticks come from the smaller upper branches of the tree, where the inner bark is removed to “curl” into quills, dried, then cut and sized. Cinnamon trees are “coppicing” trees, which means the remaining stump of the harvested tree generates new growth, which is managed to maturity and harvested again.
Hundreds of growers in the area have adopted organic practices and received our support for technical expertise and assistance to be successful. Regular visits, audits and method documentation assure traceability, safety and the reliable product quality we strive for.
The growers, by adopting approved practices of pest and disease control, weeding, nutrient inputs and soil conservation create a safe environment for themselves and their children.
Indonesia provides us not only with Cinnamon. Ginger is interplanted with other crops for efficiency and diversity. Black Pepper grows on long vines supported by teak and other tall trees. Vanilla is the beautiful climbing orchid that is trellised on the Dew-Wood tree. Cloves, the flower and fruit of a majestic tree (Eugenia carypyllus) grows predominately on the Mentawai Islands to the west of Sumatra.
From the forest splendor, to you, a treasure trove of Tropical delights.
Joy to the Pallet!
