The Chocolate

AMAZON WILD CACAO

NON-DOMESTICATED FLAVORS

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.

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AMAZON WILD CACAO – DIFFERENT HARVEST, DIFFERENT FLAVORS

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VOLUME
2021 HARVEST

TOCANTINS RIVER

3000

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.

ACARÁ RIVER

1800

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.

CASSIPORÉ RIVER

1000

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.

PURUS RIVER

1000

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.

JURUÁ RIVER

200

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.

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DIFFERENT RIVERS,
DIFFERENT FLAVORS

  • Orange
  • Lime
  • Honey
  • Red wine (Tannins)
Tocantins River chocolates are characterized by citrus notes. The 81% bar starts with a sweet, liqueur-like flavor with a spicy aroma. Then come the citrus flavors and finish with tannins reminiscent of a good glass of red wine.
  • Caramel
  • Orange
  • Lime
  • Honey
Tocantins River chocolates are characterized by citrus notes. In this version, it begins by bringing a coolness to the palate and, as the flavor increases, you can feel notes reminiscent of orange and lemon. It has a touch of honey and ends with a pleasant chocolate flavor.
  • Olive
  • Dried banana
  • Cardamom
  • Portuguese chestnut
  • Molasses
The Purus River bar has sweeter notes. In the 81% version we will have a buttery texture with woody notes, Portuguese chestnuts, sugar cane molasses, spices and green olives. It melts slowly, which allows the flavors to build gradually. First you feel an earthy flavor, then the dried and ripe fruits, and finally a liquorish flavor.
  • Olive
  • Dried banana
  • Cardamom
  • Portuguese chestnut
  • Fudge
  • Molasses
The Purus River bar has sweeter notes. The 70% version is intense, almost a burnt fudge with a floral touch. It has woody notes, Portuguese chestnuts, sugar cane molasses, spices and green olives. A complex and interesting chocolate.
  • Caramelo
  • Floral
  • Candied fruit
  • Wild fruits
  • Lychee
  • Honey
  • Pitanga
The Juruá River brings out the floral notes. This bar has a different and very complex flavor. Although its sweetness reminds us of pitanga and lychee and also has notes of candied caramel fruits, unlike the 70% version, in the 81% chocolate we find flavors that remind us of wild fruits.
  • Caramel
  • Floral
  • Candied fruit
  • Lychee
  • Honey
  • Pitanga
The Juruá River brings out the floral notes. This bar has a different and very complex flavor. As the it develops in the mouth, the sweetness is reminiscent of pitanga and lychee. There is a slight resemblance to candied fruit and the finish is flooded with fragrant caramel notes.
  • Dried banana
  • Brownie
  • Caramel
  • Creme
  • Fudge
  • Orange
  • Milk
  • Honey
  • Molasses
  • Dates
The main characteristic of Rio Cassiporé is the taste of caramel. In this 81% version, although more intense, you can feel notes of milk, zero bitterness and astringency. An 81% with 60% intensity, perfect for those who want to get started with higher cocoa contents. It melts easily in the mouth and is as pleasant as a brownie.
  • Brownie
  • Caramel
  • Fudge
  • Orange
  • Milk
  • Molasses
  • Dates
The main characteristic of Rio Cassiporé is the taste of caramel. It is a chocolate with a smooth and balanced profile, whose flavor reminds us of notes of caramel, fudge, and brownie. There are also notes of banana, dates, and even candied orange.
  • Pineapple
  • Brownie
  • Caramel
  • Candied fruit
  • Nuts
Acará River's main characteristic is its nutty note. The difference in this chocolate is the strong flavor and cocoa content. It has notes of toasted nuts, dried fruit, burnt caramel and pineapple. It melts quickly in the mouth, leaving a very marked aftertaste.
  • Pineapple
  • Dried banana
  • Caramel
  • Brazil nuts
  • Candied fruit
Acará River's main characteristic is its nutty flavor. The 70% version is the most well-known flavor and solid texture. It has notes of Brazil nuts, caramel, pineapple, raisin banana, and candied fruit.
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