The ChocolateAMAZON WILD CACAO
Luisa Abram’s chocolate is made with wild cacao picked from centenary trees right where they were born, in the Amazon Rainforest. Its production tries to highlight the flavors profiles of each river where the cacao was harvested, imprinting personality related to each place and harvest to every bar. We preserve wild cacao flavors by adding few ingredients to it.
AMAZON WILD CACAO – DIFFERENT HARVEST, DIFFERENT FLAVORS
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Wild cacao grows by the Tocantins River margins by the city of Mocajuba and in the many islands in its course. We have been present in Mocajuba since 2019 when we went there to exchange knowledge with our partners Mario and Marcio and a riverside family on cacao fermentation.
We first bought fermented cacao from our partners Iolanda and Bico in the Acará River in 2015. They fermented 200 kilograms for us. In 2021 they produced 1.8 ton. It is amazing given the conditions where they work. We face many challenges to take their production from where they live to our factory.
That was the second wild cacao origin with which we had contact with after the Purus River one. Thanks to Dorismar Paixão and his family, we now have access to this amazing cacao. The cacao from the Cassipore is the Eastern most one that Nature took from the Andes until the Atlantic Ocean.
Cooperar, a co-operative society with more than 300 members, is responsible for the production of wild cacao that occur in the Purus flood plains. Our first purchase was 60 kilograms in 2014 and last year we purchased 1 ton. Cooperar ships the cacao by truck from Boca do Acre to our production site in São Paulo.
Nothing compares to the Juruá River cacao in Brazil. It gives the chocolate flavors and aromas usually found in fine cacao from Equator, Venezuela and Peru. However, due to floods, volumes from this origin has a lot of ups and downs. One year was only 200 kilograms, but in 2022 we bought close 1.4 ton from them.