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Prepackaged & Bulk Food & Herbs:
Why is this Happy Cacao different?
In our most gnomish of ways, I answer your question first with a question of my own. How often do you know where your Cacao, cocoa, and chocolate is really coming from? Most likely, not often. We’re working to change that at OhmGnomes. This Peruvian Heirloom variety, Organic, Farm Direct, Fair Trade, and most of all Happy Cacao is bridging the gap our modern world has created between awareness of where our food comes from and modern unapproachable food systems. By sharing Farm Direct Cacao with our gnomies we are reintroducing people to where their Chocolate comes from directly through transparency, education, content, and ultimately with the highest quality Cacao in the world. Hailing from the San Martin region of Peru’s Amazon jungle, our Cacao criollo is not only grown in the pristine high jungle where rainfall is abundant and air crisp and clear but also it is free of pesticides and herbicides, grown in small batches, paid for at more than fair market price, and is hand selected for quality. Only the highest quality beans are used in any of our production. Farmers are crop contracted and given capital advancements for product before harvest. Our Cacao is a whole food with no additives at all, only pure 100% Peruvian Cacao Criollo beans.
Why buy this cacao?
A Cacao criollo like ours is not like any other kind of bean one has tried. We have searched Peru to find the best Cacao in the world and found not just the best, but also the happiest, Cacao in the San Martin region in the high jungle. With flirty notes of fruit and chocolate, raw and toasted, these beans are an experience of the real intimate beauty of chocolate in-the-raw, undressed and unadulterated. In Beans or Paste the experience of real chocolate is electrifying and opening in ways not many have felt. Then add on the fact that this product is 100% pure Cacao, Organic, Beyond Fair Trade, Farm Direct, and Happy just dazzles this fine Cacao up even more. We directly work with farmers to help them to produce top shelf Cacao through educating, fair purchases, and lots of love. This Cacao is what happy tastes like. This is what Fair Business tastes like. This is what real chocolate tastes like.
What called you to work with Cacao?
Access to real, pure, yummy, Fair, Direct, and Organic Cacao and Chocolate is near impossible in most parts of the world. We feel and believe it is our mission to not only spread this plant medicine to the far reaches of the world but to simultaneously support the farmers directly who are making this happen on the ground level. The traditional Cacao Market has been riddled with poor pay to slavery, mass mono-cropping, and poor quality, leaving a close to $1B market vastly void of the real experience of what Cacao can be. Happy Farmers, Happy Trees, Happy People, Happy Gnomes. Everyone happy and making Fair Livings is what this beautiful plant medicine can support. This is an opportunity to help make the world happier, healthier, and filled with quality chocolate! We heard this calling in 2016 and have not looked back since. Create change, share Cacao; this is how we’re living now.
Where does your Cacao come from?
Our Cacao criollo is produced in the San Martin region of Peru, between 600 - 900 meters high in the magical Peruvian Amazon Rainforest, by cooperatives and associations of small scale farmers. Grown organic and with no herbicides or pesticides, our Cacao is grown on trees free of any adulteration. Grown with love under the shade of groves of coconut trees, our Cacao is picked ripe, dried and processed in state of the art facilities by Makao Peru, and shared thereafter by the Gnomes! Even beans from our own OhmGnomes farm in the region are included in the whole mix! There are 2 to 3 hands these beans pass through before they arrive to you.
Is all Cacao the same? What are the differences between various types of Cacao? Is “COCOA” cacao spelled weird?
Cacao is a highly abundant varietal of crop that allows for every region to develop its own flavor of bean. Depending on soil composition, climate, love, and variety of bean, the flavor of Cacao is different from bean to bean. Cacao can exhibit sweet aromas and tastes of vanilla, fruit, dark, bitter, sweet, and nutty all based on their various growing conditions. From harvest, the fermentation, drying, and roasting processes of various producers of Cacao beans also may drastically change the way Cacao tastes.
There are 3 main varieties of Cacao. We primarily work with Cacao criollo, a smaller yielding type of Cacao bean that is exquisitely rich in flavors and terpenes. The pods are an array of colors and all within 12” long. Cacao Forastero is the industry standard variety. Forastero is high yielding, hybridized, and is a very hardy crop. Quality of these beans are usually not very high and provide a strong dark bitter taste that most are so turned off by with “dark chocolate”. Pods are usually bright red and yellow and all measure larger than 12”. Trinidadian is the 3rd most common variety and finds itself in between the flavor profile of criollo beans and the production and size of Forestero. Pods are usually a pale green and yellow, appear to look like rugby balls, and roughly around 12” long. Arriba beans are being cultivated in Ecuador primarily in an attempt to produce an Ecuadorian specialty variety of Cacao bean. So with all this said, Cacao criollo, because of its smaller market presence and smaller yield, is a unique variety of Cacao that provides a whole new experience of what Cacao and chocolate should taste like.
“Cocoa” is derived from beans once called Cacao. Usually composed of forestero beans, cocoa is a highly processed form of Cacao that makes the product sweeter and “easier to process” into the majority of chocolate today. Because Forastero beans are usually so bitter, chocolatiers have learned that in quickly toasting the Cacao beans at a very high temperature for small amounts of time restructures the molecular structure of the bean and therefor ultimately changes its taste.
Is your Cacao raw?
Our Cacao Beans are Raw, our Nibs are Rawish, and our Paste is not Raw. Raw cacao is a slightly funny and complicated designation though. During the fermentation process of all Cacao after it is harvested, the temperature of a batch of beans can reach into the 140 degree or hotter range, increasing the core temperature of the beans well beyond the 110 degree limits of “Raw”. So in that case, not even our full Beans would be raw.
What we intend to represent with our “Raw” labeling is that our product is not further toasted beyond that 110 degree realm by direct heat. Our beans are only fermented and our nibs are briefly toasted at under 110 degrees to remove the shell. Our Paste is made only from ground beans but the internal temperature of the beans increases above 110 degrees during the process, disqualifying it as “raw” in our terms!
How do I store my Cacao?
Cacao does very well stored in a sealed, cool, dry place where temperatures can be kept below 80 degrees. With that said, beans and nibs are pretty resilient but moisture exposure will make them not fun to eat anymore. Paste will start to melt at about 90 degrees, so bars, hearts, and packaged paste will begin to misshape. Paste is not bad if it misshapes, it’ll just not look as pretty. Our Paste melts quickly because it is still contains all of its butters and fats and is not tempered. None of our products need refrigeration.
Can I visit your farm?
Does your Cacao Paste have any additives?
Is your Cacao organic?
Where does your Maple Syrup come from?
Is your Maple Syrup organic?
Where does your Honey come from?
Is your Honey organic?
Ethics & Philosophy
Why are you not Fair Trade Certified?