Luisa Abram’s first fermentation project took place in partnership with riverside communities along the Tocantins River in the Lower Amazon Basin. Her deep familiarity with cacao cultivation ensured a smooth collaboration, empowering the communities with the knowledge to ferment cacao—resulting in significantly higher incomes, as well-fermented cacao sells for two to three times more than unfermented cacao. These families sustain themselves through the harvesting of açaí, cacao, and fishing, all while preserving their connection to the river and the rainforest.

This unique cacao yields a chocolate with a rich and layered tasting experience:

Flavor Notes: Orange, Lemon, Honey, Red Wine
Taste Experience: The bar opens with a sweet, liqueur-like flavor and a delicate spicy aroma. As it develops, bright citrus notes of orange and lemon emerge, finishing with refined tannins, reminiscent of a fine glass of red wine.
Each package includes two 40g bars, individually wrapped for ultimate freshness, totaling 80g.

Ingredients: Organic sugar, Wild cocoa, cocoa butter
Allergens: Gluten free, no milk, with traces of nuts and milk, vegan