The Amazon jungle is like a piece of art. . . &nbsp;
 
Flora and Fauna reflect it`s magical shapes, colors, marvelous aromas and exotic flavors are found in fruits and flowers. &nbsp;As part of this masterpiece of nature, cacao pods grow wildly and freely without human intervention.&nbsp;
 
We passionately transform this raw natural source into a delicate and exquisite raw &amp; wild Cacao Paste, in perfect harmony with how Mother Nature has planned it.

wild and pure... this is the Cacao from Baures

We seek to preserve the unbelivable richness, diversity and vibrating energies of the Amazonas and their guardians - the indigenous tribes.&nbsp;
By transforming the Wild Cacao, we not only seek to respect and care for the Amazon jungle, we also aim to boost the social-economic development of the Bolivian Amazon communities. Our goal is that all our activities and practices will be held in accordance with&nbsp; sustainable development criteria, respect the original cultures of the Amazonian native population and achieve balance through ethical supply along the production chain, and offer high quality chocolates with remarkable nutritional and organoleptic features.
Through long term relationships and the trust in each other we strive to grow together in an organic way. Not too fast but still powerful enough to make a difference.

Preserving virgin rainforest and indigenous cultures

We want to give back to the producers. That is why we have committed to paying salaries that are far above the average loan in the industry. By cutting out the middle man we want to create changes in the cacao industry. Especially stopping the practice of exporters and importers cashing in most of the value added while farmers are left with alarmingly low shares of the selling price.

Paying fair wages

The community members own the land and there is no private property ownership regarding the wild cacao spots. Any inhabitant who decides to respectfully use the natural resources, is free to do so under the single right of being part of the Baure Community. 
Summarizing, the access and the regulation of how to use the jungle has resulted in a harmonic cacao activity with a highly positive environmental, social and economic impact.

Supporting indigenous communities

For us it is an import issue that most of the value creation is in the countries of origin. Through this there is more development and education in the countries.

Value at Origin

We are curious to hear from you :-)

Let us know your thoughts and most importantly if you like our raw & wild cacao from Bolivia..

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Fine and Rare - Arriba Nacional Raw Cacao Paste

This raw and pristine cacao paste is super strong and full of energy. It is perfect to give you a boost in the morning: you will start your day happy and energetic. It is also well know for ceremonies and dance rituals.

Raw and Pristine - Cacao Paste from Peru

goodmoodfood

The cacao growing in the province of Beni, eastern Bolivia bordering Brazil, is probably the only 100% wild growing cacao on the globe.
 
Studies of its genetics have shown a purity percentage of nearly 98% which means that the chromosome crosses in this variety are almost none, positioning it genetically as among the purest cacao ever tasted.
 
When we talk about “Wild Beniano Cacao” we refer to an endemic cacao variety which, due to its millenary age, could represent the biological origin of the Theobroma cacao specie, according to archeological research.
 
Several researches conclude this thesis, and use as explanations the microclimate and the natural water amount existing in the area needed by this specie.
 
The mentioned <a href="https://drive.google.com/file/d/1xAOnel8euyRleACrEmwgFmENhfpIz3WW/view?usp=sharing" target="_blank">researches</a> also show that pre-Columbian cultures occupied the flat lands of Moxos at least 1000 years before Christ and left complex constructions of what seems to be an approximately hydrographic net of 6000 miles through the jungle.
 
Later-on, new studies have identified forested spots along this area. These spots are areas where cacao trees strongly predominate the vegetation and are called by the natives as “CHOCOLATALES”.&nbsp;Overflying or walking to the depths of the jungle, it is still today possible to witness these channel constructions .
 
A thesis suggests that the cacao trees have been part of the rainforest even before the arrival of the tribes to the vast Beni savannah, and these aborigine communities were the first to consume cacao.&nbsp;

Site Beni 3

Wild Cacao Beniano 

Origin

Baure tribe is part of the Arawak population together with Moxeños and Machineri.
 
They lived 1000 B.C. and drifted up through the Amazon rivers&nbsp; arriving to the flat lands of Moxos.&nbsp; These tribes have built a number of banks over the swamp where they set their hamlets. These banks were linked by “channels” to make the fishery and the transport easier during dry seasons with connections to major rivers. In the present, these fascinating <a href="https://drive.google.com/file/d/1xAOnel8euyRleACrEmwgFmENhfpIz3WW/view?usp=sharing" target="_blank">channel constructions</a> (locally called camellones) are known by very few people.
 
As in the early times the familiar economy is still based on hunting, fishing and familiar crops like rice, cassava, banana and in some cases peanuts.
Livestock activity is linked to a very small group of families and destined to national and not local trade.
 
The national government generates some economic activity, but it hardly impacts the 7% of the local population.
For the local families the “Chocolate” harvest, as they call it, is currently the most important source of income. This activity taking place from December to March represents for them an average of 70 to 80 percent of their annual income.
 
In 2001, when we started our activities, a bartering economy dominated in the whole community, but due to the economical injection generated by the wild cacao activity it since has changed&nbsp; progressively.
 
Notwithstanding this, the exchange of goods still is a popular method.

Site Beni

Baures, Beni, Bolivia

Processing

As the cacao arrives to the production site in Santa Cruz the fine process of creating delicous chocolates continues. First &nbsp;all the beans need to be peeled and crushed into nibs. Afterwards the cacao gets milled and this is the first time you can see the base paste of chocolate. This paste will be&nbsp;in a conching process for at least 12 hours. In case of our 100% raw cacao paste, there will be no more ingridients added. So after the conching&nbsp;the cacao paste needs to be tempered in a smooth way. Afterwards the paste will be molded into the bars.

Site Santa Cruz

Production site from Baures Chocolates, Santa Cruz, Bolivia

The raw cacao paste then starts the long journey to Germany. They are carefully packed and loaded into a truck. Then they will be on the road for ca. 5 days before they arrive in Chile and the Port of Arica. There the goods are loaded on a ship and they leave on to the great adventure over the sea :-)

Site Arica y Parinacota

Port of Arica, Chile

Handling

After this long journey we always pray and hope that everything went well and the raw cacao paste is in good condition. The biggest danger is direct sun and heat - due to sustainability we avoid&nbsp;refrigerated containers...but yes sometimes this causes some headaches for us! But most of the times we are just happy that the cacao made it the whole way from the wild jungle to good old Germany....and we are always blessed to be the first to try and taste the rich earthy flavours :-)

Site Hamburg 8

Port of Hamburg

Last but not least the lovely team from Logiful takes care of your orders - pack your package carefully....
 
...and finally the cacao finds you &lt;3 Enjoy &lt;3