Luisa Abram collaborated with local villagers near the Tocantins River in Pará, Brazil, to improve cacao fermentation techniques, building on the community’s deep-rooted cacao knowledge. This partnership increased the families’ incomes significantly, as well-fermented cacao can earn two to three times more than lower-quality, unfermented cacao.
Flavor: caramel, orange, lemon, honey.
Chocolate from Luisa Abram
The Abram family from São Paulo creates unique chocolates made from wild cacao harvested in the Amazon rainforest, working directly with cooperatives and families living along the rivers and within the forest.
The cacao, which grows naturally and is maintained by the local communities, offers a distinct flavor profile for each location, with harvests and rare varieties varying yearly, resulting in consistently remarkable and diverse chocolates.
Weight: 2 x 40 grams
Specificaties
| Ingredients | Cacao beans, cane sugar, cacao butter. Store in a cool, dark and dry place. |
|---|---|
| Origin of Beans | Pará, Brazil |
