Discover the Beans
Discover the Beans
Every cocoa bean is unique. Each one has its own distinct flavor and aroma, shaped by the soil, climate, and farming practices where it was grown. Embrace the diversity and enjoy the rich variety of flavors found in different types of cocoa beans.
Purus River
Combining 70% cacao with aromatic black licorice and richly spiced cardamom, the bar is lightly sweetened with molasses and enhanced with dried bananas and chestnuts. A hint of green olive completes the profile, resulting in a depth of delightful global flavors.
About the Origin
The cacao found in this chocolate is the primary source of revenue for Cooperar, a cooperative founded in 2007. Its 300 members represent 51 communities spread over 800 km of the Purus River. In addition to cacao, the community collects nuts and seeds in the Amazon Forest to produce oils. These multiple income streams form a diversified forest economy that preserves standing trees rather than chopping them down for lumber and clear-cutting for cattle grazing or soybean farming. In addition to cacao, the community supports itself through fishing and harvesting other food crops.
Juruá River
Flower in the form of chocolate. This 70% cacao bar combines Brazilian’s native pitanga fruit and the naturally fragrant lychee, and ends with a perfumed caramel, creating a harmonious and delicately sweet balance of flavors.
About the Origin
In 2016 the NGO, SOS Amazônia, launched Values of the Amazon, a project involving nine cooperatives along the rivers of the Upper Amazon Basin, one of which is the Juruá River. The cooperatives joined together to collect natural resources, including seed oils such as murmuru and cacao. Thanks to Abram’s tireless efforts, SOS Amazonia has helped numerous families harvest wild cacao trees, leading to increased production and improving the livelihoods of hundreds of locals. Fast forward to 2020, the American company A Priori Specialty Foods joined the crusade. Beyond their income from wild cacao, the community supports itself through fishing and subsistence farming.
Tocantin River
A 70% cacao is combined with the essence of fresh citrus like orange and lemon, and a touch of creamy honey for sweetness, offering a straightforward and bright chocolate flavor.
About the Origin
In partnership with local communities, this bar represents the evolution of Abram’s very first fermentation trials. Learning together was a breeze, facilitated by the locals’ familiarity with cacao trading and Abram’s passion for crafting premium chocolate. The fermentation and the resulting small- batch chocolate have garnered praise and increased incomes for the very deserving local families. Their well-fermented cacao sells for 2 to 3 times the price of bulk cocoa. Communities living here along the banks of the Tocantins River in the Lower Amazonas basin thrive on açaí, cacao, and fishing.
