I have to say, today was a pretty easy day for me. I made the decision yesterday to not do the optional climb up Pacaya Volcano this morning. I just didn’t think my shoulder and neck were up to it. I am saving myself for Tikal. I’d rather do that than a volcano any old day. I was doubly glad of my decision when I heard they were leaving at the crack of dawn as it was a hour and a half drive to get to the volcano. I told Doug not to wake me up when he left 🙂
And he didn’t. I woke up a tad but went right back to sleep until my alarm went off at 8 AM. I wasn’t sure how long breakfast lasted so I figured that was late enough to feel rested but still in time for brekkies. I even splurged at breakfast and got a latte. The server gave it to me for free. I figured it was because last night we had no water at all. I didn’t question it. I just enjoyed 🙂
I went most of the morning relatively pain-free which was a nice change. Of course, I didn’t do much either. I wrote on my iPad and that was about it. Sitting on the bed hasn’t caused me any pain which is good. I thoroughly enjoyed my morning. I hated missing out but I’m trying to be smart about this trip. I can’t do everything this time. The last time I had a pinched nerve, I couldn’t do much of anything for two months because of the pain. I sat on the couch. I don’t have that luxury this time. I have to get up and move. I’m hoping that that will keep it from getting worse. Plus I am doing my neck and should exercises as well. So that filled up my morning.
The volcano climbers rolled in around 12:30. For lunch we finished off the chips and cheese that we had left over from last night. Not the healthiest of choices but we needed to get rid of the food. Plus it was nice eating out in the courtyard with all of the greenery. That was way more pleasant than eating in our room.
After lunch we walked around Antigua. I was running out of ibuprofen and my muscle relaxer. Doug wanted to get some anti-fungal cream our pharmacist friend has suggested for the rash on the back of his knee. He had been putting hydrocortisone cream on it but it was getting worse instead of better. Kathi said it looked fungal to her so suggested the cream.
Liz went with us when we ventured forth. We started our hunt on Parque Central. We found the muscle relaxer and the fungal cream but not the ibuprofen 800. We hit three pharmacies before we found it, but at least we found it. Thank goodness. I was starting to get worried. The pills don’t take the pain away completely but they help make it tolerable. I don’t think anything can make it go away completely except time.
Our drug shopping complete, we headed to the store we had spotted yesterday with the large kite display on the ceiling. I believe it was called Nim Pot. It was just up a couple of blocks close to the arch we traveled through yesterday. It was chock full of “native” mementoes from carved wooden masks to T-shirts, to coffee mugs. First we enjoyed the kites, then Doug and I set off to find a mask magnet for the fridge. We found masks and mask keychains but no mask magnets.
Doug and Liz had spotted some at a shop when they had walked around the day before yesterday so we headed to the one closest to the hotel. Bingo! We picked out a small jaguar head mask and our shopping was complete. Liz had bought a turtle one when they first checked out the store.
We had passed a museum in our wandering that Liz wanted to walk through so we meandered our way to it. It was free so we all went in. The first rooms were modern art which didn’t trip my trigger or Doug’s either. However, after the modern art there were some historical displays. We saw the Guatemalan Constitution which was a huge book probably 12 inches thick. We also saw their equivalent to the Declaration of Independence as well as the musical score to their national anthem. That was neat.
Liz and I had lost Doug a while back. He was much faster than we were. It was also starting to get close to 3 PM. At 3 o’clock Carlos was taking everybody who wanted to go, to a coffee plantation. Doug had decided that he had rather do that than sit around the room. Liz had decided not to go so I left her and went to find Doug. Once I did, we made tracks for the hotel and got there in plenty of time.
The coffee plantation—La Azote— was just outside of the city. Three generations of the family have owned and run it. Carlos served as our guide here so we got a cheaper rate on the tour which was nice. Instead of paying 50Q, we paid 20Q. Even at that a few of our ladies declined, choosing to go to the cafe and drink coffee instead.
Walking through the plantation , Carlos pointed out some cotton that had been planted. The bolls of cotton looked like they were on a tree rather than the short plants we are use to. The cotton was very soft though. We also saw a pile of coffee husks that were being composted. You could definitely smell it. We also saw the flat concrete area where they dry the coffee beans. Today nothing was drying at this location.
From Carlos we learned that the coffee farmers here originally imported a tree to serve as shade for their coffee plants. Coffee must be in the shade to survive and thrive. However, the tree they imported grew a shallow root system instead of a deep one. The trees ended up killing the coffee plants instead of protecting them. These days they are in the process of digging up those imported trees and replacing them with native trees such as mango and avocado with deep root systems. This plantation has already begun that process and most of the trees we saw were native. Today because we are at the end of the dry season, the coffee plants were very dusty and drooping. They will perk up and look great after the first rain.
Coffee plants tend to bloom after the first storm of the season. The beans slowly develop and ripen. By November and December they are cherry red and ready to be harvested. The best quality of coffee comes from the red beans. So the first harvest is generally the best.
Although we are towards the end of April, we saw plenty of coffee beans still on the plants. By this point they weren’t the best quality but Carlos thought they should let the locals come in and pick them to take home. I agreed with him. It was better than wasting the beans. I’m sure the family had their reasons.
After the beans are hand-picked which would be back-breaking labor, the husk is removed from each bean. They have a machine that does that. After the husk is removed the beans are left to dry for a week or so. Then they remove the skin of the bean. They let it dry for another week. An expert sorter goes through the dried beans and selects what grade each one is thus sorting them. After that the roasting begins. We saw the mechanical roasters in action as we walked by. Carlos also informed us that the husks are used in Mexico in the making of Kailua. You learn something new every day. Here the husks they keep are composted. The skins are kept and used as fertilizer. They can also be colored and used in the floral carpets the locals make during specific religious holidays such as Easter.
The plantation had a small information center that we walked through as well. We learned that you have to pick 6.5 pounds of coffee beans to get one pound of ground coffee. That’s alot of coffee beans. The exit of the information center took us through a coffee shop—shocker :-). Doug picked up a bag of coffee for himself and one for Liz. Then we walked over to the chocolate shop and saw that they had chili chocolate so we bought a bar. It was just like the one Liz bought for us yesterday which was SO good. Doug and I just wandered a bit through the gift shop after that waiting for the rest of the folks to make their purchases. It took a while. Finally Carlos rounded us all up and we headed back to the hotel.
Our learning and discovery wasn’t finished for the day. Our dinner location just happened to be at a lady’s house who also makes chocolate for hot chocolate. Saira’s place is called the House of Chocolate. She also opens for meals Friday through Monday.
Saira was charming and entertaining as she told us her family’s story. Even though she didn’t speak English, her speaking skills were wonderful. You knew what she was feeling as she talked. Her grandmother was the chocolate maker in the family but her mother was a cook. She was the chef for the president who built the National Palace in Guatemala City. When she left the National Palace, she spent the next 15 years cooking at the National Hospital in Antigua. The doctors loved her cooking so much that they arranged for her to stay and cook just for the doctors and staff. They gave her a special space in the hospital to sell her food and drinks. She cooked there for another 15 years. Today she is completely retired but she does help Saira out.
Originally Saira was a Spanish teacher and also worked for a jeweler. Then COVID hit. Her boss at the jewelry store got angry with her because she wasn’t selling anything. Duh. I’m not sure how he could expect her to sell jewelry during COVID, but he did. She got so upset and angry because he was being unfair that she quit on the spot. Once she got home and realized what she had done, panic set in and she called her mother. Her mom calmed her down and told her that she had a talent. She could cook her good food and sell it to people on the street. So that is exactly what she did. With the support of her mother and her husband, she started out small—just four tables and one hired girl to help serve. People really liked her food and she began adding tables and staff. She even had to build another kitchen.
She also started making the chocolate. She is the third generation of chocolate makers and her daughter might just be the fourth. And speaking of her daughter, she and her husband were married for 11 years, trying desperately to have a child but with no success. During COVID when she began cooking, she got pregnant :-). Her daughter was adorable.
After telling us about herself and her family, she began demonstrating how to make the chocolate blocks for Mayan hot chocolate. In the original recipe the Mayans used water, chili powder, cacao, and blood. Blood was the most special ingredient. The Spanish, however, had to change it. They took out the blood and added sugar to make it sweet. Chocoatle was what the Mayans called it but the Spanish had a difficult time pronouncing that so they changed it to chocolate.
Saira had Benis chop open a cacoa pod and we got to see what was inside. Each bean was coated in a white gelatinous substance. Each of us took one and tasted the white coating which was sweet. We spit the bean itself out. The beans are stored in a box for six days. Then they are toasted. We toasted some outside in what was a large flat metal dish. She and one of our ladies used long wooden spatulas to move the beans around to keep them from burning. Once the beans start popping, you knew they had toasted long enough. It didn’t take long at all. After toasting, we removed the skin which was easy. You can make a tea with the roasted skin and it is good for digestion and is an antioxidant. Bean grinding comes next. Her grindstone came from her grandmother and was much like others we have seen on this trip. Saira warmed it by putting hot charcoal under the flat piece of the grindstone. Warming helps extract oil from the beans. She ground the beans the same way we had ground up tomatoes in the Mayan town of San Antonio Palopó. Once the beans were ground, she let us sample the chocolate. It was really bitter. Then she ground in sugar and let us taste it that way. It was much better.
Once it was all mixed and ground up, she and her assistant Antonia made patties out of the chocolate. It was rather like making the tortillas. They placed the chocolate patties on a reed mat and scored each patty into four sections with a knife. Then they let them dry. During the drying process, the patty becomes quite hard and takes on the texture of the mat.
When telling us about her grindstone, she also related that it had three different uses. The first was to grind things for cooking. The second was for exercise as it is work grinding everything up. The third was for whacking your husband when he made you mad. Saira had quite a sense of humor 🙂
With the demonstration completed, it was time to sample the chocolate drink. She had tiny disposable cups filled with ground up chocolate and we dumped it into a cup of hot water and used a special wooden tool like a blender to mix it all up. Once it started forming bubbles, it was ready for consumption. And it was good!
Then it was time for dinner. Saira served it buffet style and we had several things to choose from. We had tostado shells we could put guacamole and frijoles on as well as cheese and salsa, we had tamales, empanadas, rice, and I forget what else. It was all delicious. Strangely, here they call tostados enchiladas.
We were all quiet at dinner, enjoying the meal then we cleaned up after ourselves (voluntarily) and hauled our dishes into her kitchen. She was embarrassed when we spotted a box of Cheerios on her counter. She quickly put it out of sight :-). Somehow, I bet they were for her daughter.
After dinner it was shopping time. Saira had some jewelry she had made plus her disks of chocolate for making hot chocolate. We didn’t buy anything but a majority of our group did. It was a good night for Saira. I was glad. She was quite a young woman. I admired and liked her.
Mañana we are bound for Pepén, Guatemala. It’s our last stop in this beautiful country. And it is close to the most famous Mayan ruins in Guatemala—Tikal. In many ways our visit to these ruins will be the highlight of the trip. I just hope my pinched nerve doesn’t take all of the pleasure out of it for me. I just hope I can do it! At this point, all I can do is try.