April 27-29th 2025 – Desa Mapahi, Sigi
At the end of April 2025, Cacaotale had the joy of welcoming Onuka Chocolate for a heartfelt visit to our production garden in Mapahi, Sigi. Over three days, the team from Onuka walked alongside us and the local farmers, immersing themselves not only in the craft of cacao, but also in the rhythms of village life that nurture it.
Their journey began with a walk through the cacao fields, where every tree tells a story of patience, resilience, and devotion. They joined the community in prayer, experiencing firsthand the spiritual bond that sustains the people of Mapahi, and felt the quiet yet profound energy that flows from faith into the land.
At the Fermentation and Dry House, the Onuka team observed how fresh beans transform day by day, guided by time, climate, and care. Fermentation, as we often share, is the heart of flavor, where bitterness softens, aromas bloom, and the soul of chocolate begins to unfold. Watching this process together became a reminder of how craft and culture are inseparable, each shaping the taste of Indonesia’s cacao.
For Cacaotale, hosting Onuka Chocolate was more than an exchange of knowledge: it was an exchange of spirit. In the village of Mapahi, with its humble access yet abundant heart, we discovered once again that cacao is not just about beans, but about people, prayers, and the stories that bind us.
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Berbagi Cerita dan Akar: Kunjungan Onuka Chocolate ke Kebun Cacaotale di Mapahi
27–29 April 2025 – Desa Mapahi, Sigi
Di penghujung April 2025, Cacaotale menerima kunjungan istimewa dari Onuka Chocolate di kebun produksi kami di Mapahi, Sigi. Selama tiga hari, tim Onuka berjalan bersama kami dan para petani lokal—menyelami bukan hanya keterampilan merawat kakao, tetapi juga denyut kehidupan desa yang menjadi nafas dari setiap biji.
Perjalanan dimulai dengan menapaki kebun kakao—di mana setiap pohon menyimpan kisah kesabaran, keteguhan, dan pengabdian. Mereka turut serta dalam ibadah bersama masyarakat, merasakan ikatan spiritual yang menjadi penopang kehidupan di Mapahi, dan menyadari energi sunyi namun mendalam yang mengalir dari iman menuju tanah.
Di Rumah Fermentasi dan Pengeringan, tim Onuka menyaksikan bagaimana biji kakao segar berubah dari hari ke hari, dipandu oleh waktu, cuaca, dan tangan yang penuh perhatian. Fermentasi, sebagaimana selalu kami tekankan, adalah jantung dari rasa: di sanalah kepahitan melembut, aroma merekah, dan jiwa cokelat mulai terungkap. Melihat proses ini bersama menjadi pengingat bahwa keterampilan dan budaya tak terpisahkan, keduanya membentuk cita rasa kakao Indonesia.
Bagi Cacaotale, kedatangan Onuka Chocolate bukan sekadar pertukaran pengetahuan—tetapi juga pertukaran jiwa. Di Desa Mapahi, dengan segala keterbatasan akses namun kelimpahan hati, kami kembali disadarkan bahwa kakao bukan hanya tentang biji, melainkan tentang manusia, doa, dan cerita yang saling mengikat.