The end of last week the Tres Hombres crew set foot on land again, for the first time since three weeks of sea. They've arrived in the Azores and spent the week there on the Island Faial, preparing to continue their journey later this week.
So a short overview of the week, with some quotes of Mott's blog;
'On Monday, Charlie and I hitched a few rides to the other side of this Island, Faial, and walked up a mountain through some tine villages. It was incredibly beautiful. This island has an amazing mixed terrain of green grass and bits of thick forest with a kind of mixed foliage, sub-tropical...
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As the voyage over seas of the Grenada Chocolate on board the Tres Hombres continues, they have already been sailing for 4 weeks now. I've made a compilation of several highlights of their stories on board this last week before arriving to the Azores today. A selection of the blog that Mott is writing from the ship;
'This chocolate delivery vessel I have been crossing the ocean on for the past 22 days is very fast. The only vessel I have sailed that is faster is my little 4 meter Hobie Cat on which I deliver chocolate from Grenada to Carriacou, a 20 mile journey I make in as little...
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Because communication from the ship is limited - the crew can only send about one email per day - some messages arrive with a title delay... Like todays post, which was written by Mott on his birthday and it seems he had a very nice one on the boat, including a whale that came very nearby, jumping several times and spraying its water in the air, a magnificent site he writes...
I especially loved the post of Mott's blog today so I decided to make a short compilation of his experiences so far, to follow the highlights of the 23 days on the sea so far;
week 1:
'We are going 7.7 knots right...
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From growing the cocoa pods to wrapping the bar it takes about 8 months. I won't use 8 months to describe the process but I will write about every step of the process to show you what you actually unwrap and eat at home!
The following steps are passed before they can send a wrapped bar off to you:
1 - planting cocoa trees, harvesting cocoa pods
2 - fermenting of the cocoa beans and drying
3 - sorting by hand and roasting
4 - winnowing (taking the shells off the beans)
5 - grinding (crunching the beans and the magic of making them into a liquid)
6 - refining/conching (process to get acids...
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On the morning of their departure Mott and Charlie got their ‘tour of the mast’. Brigantine Tres Hombres has 315 m2 of sail to be managed by the crew. The 2 masts on deck are about 29 meters high and to open and close the sails crew needs to climb in the masts, on open sea and during sailing of course - rain or sunshine.
Usually new crew members climb up the mast for the first time in the harbor, to get used to the height and balancing themselves when the boat is not moving yet.
First they all put on the safetly straps with a hook they can click into the ropes of the mast...
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