This very rare, very special bar came to life from funding provided by SOS Amazônia, an NGO with the mission of promoting biodiversity conservation and environmental awareness in the Amazon, as well as Caputo's, a speciality food grocer in Salt Lake City, Utah, as part of their Caputo Preservation Program which fights to preserve wild cacao and its biodiversity. It was also featured in the excellent iHeart Radio podcast OBSESSIONS: Wild Chocolate with James Beard award winning author and journalist Rowan Jacobsen.
These beans were foraged along the Juruá River, an area geneticists agree is the likely birthplace of cacao trees (the part of the Amazon Rainforest shared between Peru, Ecuador, Colombia and Brazil). The 200 kilos were harvested by five families. Consistent and severe flooding makes harvests difficult, if not impossible. The effort is worth it. This bar holds the dual titles for most unique and most complex bar I may possibly have ever tasted: baking spices, Belgian Quad-like yeast esters, pu'er tea, wild blueberries, rum raisin ice cream, stone fruits... it goes on and on. What a precious chocolate. Must try!