PRODUCTS
THEO SET
The brown outer casing is made of a biomaterial known as Shiringa, a tree native to the Amazon. This natural latex is harvested using an ancestral practice that allows the tree to remain alive and regenerate.
Inside this case, you will find a total of six bars, two bars of Theobroma, wrapped in handmade paper, either recycled or made from plant fibers.
The choice of materials reflects our commitment to remain close to the natural ecosystem of the Theobromas while supporting the economic development of the communities that protect these ecosystems.
CaCaO
CACAO 100
Sweetened with its own pulp, finished with nibs macerated in mucilage.
Tasting notes:
Passion fruit, Tangerine, Orange blossom.
CACAO 77
Balance between panela and mucilage.
maCamBO
Treating macambo post-harvest in the same way that chocolate has proven to be both challenging and rewarding. Fermenting the seeds has redefined the traditional perception of macambo in the Peruvian jungle, resulting in our Macambo 74 bar. Experiments in our laboratory showed that elements sharing a similar habitat complement each other perfectly when combined; our Macambo & Cacao bar is a testament to their natural union.
MACAMBO 74
Fermented grains with fresh pulp.
Tasting notes: Peanut butter, cappuccino, nuts.
MACAMBO & CACAO
The creaminess of macambo meets the complexity of Chuncho cacao.
Tasting notes: Herbal, almond, chestnut.
Copoazú
Combining copoazú, with its butter and pulp, provides a complete understanding of this Theobroma when minimally processed. When mixed with macambo, it produces a unique flavor profile with distinctive earthy notes.
COPOAZU 73
Balance between seed and pulp.
COPOAZU + MACAMBO + CACAO:
Where the 03 Theobromas meet.
Tasting notes:
Butterscotch, Pineapple, Lychee.