When we set off to film a story about Cacao in Mexico, we thought it might follow the usual how-to progression of growing cacao, fermenting the beans, toasting and grinding them, and finally making them into chocolate. What we found instead was a chocolate producer (Casa Tropical) and a cacao farmer (Doña Demetria of CASFA) with a shared passion, for not just the flavor and product, but the spirit behind the fruit and the trees. They opened up to us about this ancient food and the role it holds in Mexico's future. Enjoy!
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