THE FORESTCacao’s True Origin
THE AMAZON WILD CACAO
Contrary to what many may have thought, cacao’s birthplace was not in Central America. It comes from the jungles of Amazon Rainforest close to today’s border of Peru, Brazil, Colombia and Ecuador. We believed cacao could not be found in its native state anymore. Luckily, we have found out, with the help of specialists, that we were wrong. Still today we can find cacao in its original state – the wild fruit – in the Amazon Rainforest.
To collect the wild cacao, the local indigenous folks (ribeirinhos) walk for miles into a dense and thick forest collecting the amount of fruit necessary to fill up the fermentation boxes.
TONS OF CACAO
WITH ZERO IMPACT
Riverside folks carry the fruits through the forest by themselves. Boats are used to get the fruits to the fermentation’s facilities. After being fermented and dried, the beans are taken by boat to the nearest city and from there they are shipped by truck to our production site in São Paulo. Shipping+ takes ten days.
There is a lot of science in the cacao fermentation process. Every year we go to the Amazon and teach and learn how to improve processes along with the riverside communities. We strive to get the best possible fermentation of our beans, thereby maximizing the aggregate value we pay to our partners in the Amazon.
OUR BEAN TO BAR
Our recipe is based on quite a few ingredients and lots of cacao, so even the smallest error in the beans fermentation or drying process will reflect on the chocolate flavor. When the beans arrive at our factory, Luisa checks if the fermentation and drying quality are within our high quality standards.
TECHNOLOGY IN FAVOR
OF THE FLAVOR
Since we started, we always tried to get the best machines we could afford. To fully deliver all the flavors and scents of the Amazonian wild cacao we need professional machines. Our wild cacao beans are rare and special, so do our machinery.