THEO SET
The brown outer case is crafted from a biomaterial known as Shiringa, also referred to as “white gold,” which is sourced from the Amazon. This vegetable leather is extracted through an ancestral practice that allows the tree to remain alive and regenerate. After extraction, the local communities, known as “shiringueros,” process the material artisanally, adjusting its color using natural materials.
Inside our Shiringa envelope,
sourced from the Amazon
Where we encapsule our 06 Theobroma bars
CACAO
Our offerings range from a 100% cacao bar sweetened with its own pulp and nibs to a 77% bar with
raw sugar cane, providing a unique chocolate experience. When blended with roasted macambo
seeds, the chocolate presents a distinct profile with milky, nutty, and toasted notes.
CACAO 100
Fermented macambo nibs
Floral + Nuts
CACAO 77
Fermented macambo nibs
Floral + Nuts
MACAMBO
Treating macambo post-harvest in the same manner as chocolate has proven to be both challeng-
ing and rewarding. Fermenting the seeds has redefined the traditional perception of macambo in
the Peruvian jungle, resulting in our Macambo 74 bar.
MACAMBO 74
Fermented macambo nibs
Floral + Nuts
MACAMBO & CACAO
Fermented macambo nibs
Floral + Nuts
COPOAZU
Combining copoazú, with its butter and pulp, provides a comprehensive understanding of this less-
er-known Theobroma when minimally processed. When mixed with macambo, it produces a unique
flavor profile with distinctive earth notes.
MACAMBO 74
Fermented macambo nibs
Floral + Nuts
MACAMBO & CACAO
Fermented macambo nibs
Floral + Nuts
CACAO
Our offerings range from a 100% cacao bar sweetened with its own pulp and nibs to a 77% bar with
raw sugar cane, providing a unique chocolate experience. When blended with roasted macambo
seeds, the chocolate presents a distinct profile with milky, nutty, and toasted notes.
CACAO 100
Fermented macambo nibs
Floral + Nuts
CACAO 77
Fermented macambo nibs
Floral + Nuts
MACAMBO
Treating macambo post-harvest in the same manner as chocolate has proven to be both challeng-
ing and rewarding. Fermenting the seeds has redefined the traditional perception of macambo in
the Peruvian jungle, resulting in our Macambo 74 bar.
MACAMBO 74
Fermented macambo nibs
Floral + Nuts
MACAMBO & CACAO
Fermented macambo nibs
Floral + Nuts
COPOAZU
Combining copoazú, with its butter and pulp, provides a comprehensive understanding of this less-
er-known Theobroma when minimally processed. When mixed with macambo, it produces a unique
flavor profile with distinctive earth notes.
MACAMBO 74
Fermented macambo nibs
Floral + Nuts
MACAMBO & CACAO
Fermented macambo nibs
Floral + Nuts
Our choice of material reflects our commitment to staying close to the
natural ecosystem of Theobromas while supporting the economic
development of the communities that protect these ecosystems.
Due to the limited quantities produced, this set is currently only available for sale in Casa Tupac (our HQ in Lima) and Mil Centro in the Sacred Valley (Cusco).
If you are joining us for a Masi experience, or dining in Central, Kjolle or MIL and are interested in learning more, please let a member of our staff know.