Jaguar Cacao
Nestled amidst the untouched splendor of the Amazon rainforests lies a hidden treasure, the Theobroma bicolor, also referred to as Macambo or Jaguar Cacao. Grown by indigenous farmers from the Kichwa and Shuar nations and revered by local indigenous communities for its delicate nature, versatile benefits, and ceremonial significance, Jaguar cacao is also a true culinary delight. This amazing superfood comes in ready-to-use, peeled, and roasted. Its delicate flavors of pistachio and pleasant salty hint make it versatile for various applications such as chocolate, nuts, ice cream, drinks, or as a nut substitute in any culinary recipe.
Location
- Region: Napo and Pastaza provinces, Ecuadorian Amazon
- Source: Indigenous farmer groups
Quality
- Variety: Theobroma bicolor
- Flavour Identity: Cashew, pistachio, almond, melon, salty hint
- Post-harvest: ripe pods are collected from the ground, pods are opened and pulp removed, no fermentation
- Drying: Oven dried
- Processing: light roast, and hand-peeled
Supply Chain
100% traceable
People
Indigenous women farmer’s groups from the Kichwa and Shuar communities are engaged in harvesting and drying the beans, which not only brings additional income to their families but also helps preserve the forgotten fruit of the Amazon. The process of roasting and hand-peeling the beans also creates employment opportunities specifically for women, empowering them and contributing to their economic well-being.
Forest & Nature
Theobroma bicolor or Jaguar Cacao, thrives in the biodiverse agroforestry systems called chakras, cultivated by indigenous farmers in the South Ecuadorian rainforest. These chakras are designed to mimic the natural composition of the forest, creating a harmonious environment where Jaguar Cacao can flourish.
