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Spotlight on the Cacao Producers: Guardians of cacao chuncho
For this first edition, we exclusively used the native cacao variety known as Chuncho from the Cusco region. Renowned for its complex and unique flavor profile, Chuncho represents one of the finest expressions of indigenous Peruvian cacao.
The cacao is sourced from Paytiti, the farm operated by the Tupayachi family, who have refined their craft over three generations. They employ agroforestry practices to maintain biodiversity within their fields, where a variety of crops coexist to enhance the quality of their cacao.
The Theobroma Bars
CACAO 100
Inspired by the Amazon rainforest, the concept of this bar was crafted in its origins, powerful and diverse. An all cacao bar which surprises for its wide range of flavors, the bitterness coexisting in harmony with the tangy, floral pulp we used as a sweetener. With crushed cacao nibs enhancing an already rich texture, this bar englobes everything Theobromas can be. Inherent to the Mater approach of searching for new perspectives, we transformed the entire fruit and not just the seeds, immersing in a complete cacao experience.
CACAO 77
Shaped by the essence of high-quality chocolate while avoiding refined ingredients, the creation of this bar resonates with rich flavor and texture. Exceptional cacao deserves to be paired with sweeteners just as pure, and this chocolate is. Infused with panela sugar, the result is a treat with character and distinction of its own.
MACAMBO 74
A few grains of salt and a lot of sun is the way macambo seeds are enjoyed in San Martín and throughout the Amazon rainforest. Inspired by tradition, we have treated the Theobroma Bicolor the way its renowned relative, the cacao seeds, are cared for after harvest. In the town of Lamas, our friends and Theobroma producers nestle the seeds into wooden boxes, letting them ferment for nine days, then laying them on the ground to be dried by the warmth of the sun. As a tribute, we have combined this bar with panela sugar and a little salt, echoing the Amazonian way.
MACAMBO CACAO
The abundance of the Amazon shapes this bar, where macambo and cacao- two distinct varieties of Theobromas- blend in balanced harmony. Experience in the kitchen’s alchemy has proved that elements sharing a similar habitat complement each other perfectly when paired. This bar is a testament to their natural union.
COPOAZU 73
Wildly versatile, copoazú seeds are making their way in the world of gastronomy. Their bold, tropical notes may be a challenge but harmonized with the right ingredients, this Theobroma shines in the craft of making chocolate. For this bar, nibs, butter and copoazú pulp come together to make sense in perfect congruity.
COPOAZU MACAMBO CACAO
Throughout this Theobroma journey, we envisioned a bar where the three varieties could blend together in balance. A process of experimentation with the different parts of each fruit resulted in this bar. With no variety overpowering the other, this carefully crafted chocolate gives cacao, macambo and copoazú their rightful place in the culinary experience.
The Theobroma Bars
The outer case
For the brown outer case we have chosen to work with a biomaterial from the amazon called Shiringa.
The trees used in this process are wild specimens located in the heart of a protected forest reserve. With venerable ages ranging from 80 to 100 years, they present a challenge both physically and intellectually for the artisans. The arrangement of these trees, grouped in threes and separated by nearly four kilometers, makes the extraction a task that requires perseverance and precision.
At 4 a.m., the artisans begin their day, taking advantage of the moment when the tree sap is at its lowest level, facilitating collection. This early morning ritual is not just a matter of technique but a synchronization with the natural rhythms that these trees have followed for decades.
The extraction is carried out using a method that deeply respects the tree’s functional and biological processes, ensuring its ability to regenerate. This approach not only protects the ecosystem but also honors a craft tradition that recognizes and celebrates the inherent wisdom of nature.
Our provider sought families in the San Martín Department, home to Quechua communities, who were willing to collaborate in the organized collection of latex and the development of biomaterials. After discussions with community leaders, they introduced their project.
Organising workshops on shiringa collection and quality control, they observed the enthusiasm and capability of these communities to transform the rubber into a forest-friendly biomaterial using regenerative practices and minimal environmental impact.
The Paper Envelopes
In collaboration with an association of artisanal paper producers in the Tarapoto region, we have encased our bars in paper envelopes available in three colors, each representing a different Theobroma. These envelopes are made from vegetable fibers or recycled paper.
For the Cacao Theobroma, we use paper made from banana fibers. This choice mirrors our farmers’ practice of planting banana trees to provide shade for the cacao plantations. The banana peels, discarded by monkeys feeding on the fruit, naturally enrich the soil.
Our envelopes are then printed one by one using letterpress: A form of relief printing, where the text or image is on a raised surface, similar to a rubber stamp. Ink is applied to this surface and then paper is pressed directly against it. This process is completely manual and, while it takes much longer than regular digital printing, it offers an exceptional level of detail, texture, and depth that can’t be achieved with conventional methods.
The illustrations
Along with your Theobromas set, we decided to include a small gift, found in the inside pocket of your Masi tote bag. There, you will find three prints, one of each Theobroma flower. We worked along Peruvian artist Lucia Coz to illustrate these prints, which were painted by her, scanned, and copied using a risograph printer. This technique has a process similar to screen printing, but with the convenience of an office copier. It’s known for its vivid colours (that other printers can’t produce) and the specific textures this method creates. This is a limited series of prints, and once they are gone, they won’t be printed again.
BORN IN CASA TUPAC
BARRANCO LIMA PERU 15063