Sourced from the banks of the Cassiporé River in Cabo Orange National Park, the cacao grows wild in the Amazon Rainforest. Genetic testing confirmed it belongs to the rare Amelonados family. The journey to source these beans spanned over four years, as villagers initially hesitated to join Luisa's project. It took her and her family immersing themselves in the community, living alongside 13 families, and teaching them the art of fermenting the beans. Upon tasting, expect an array of flavours: from delightful toffee and butterscotch to hints of mint and dried fruit, all enveloped in a rich fudge and brownie-like texture. The finish offers a delightful layer of banana, dates, and cookie flavours, making it a truly complex and rewarding experience.