This delicious and unique cousin of cacao has many names. Known as "Macambo" in Peru, "Pataxte" throughout Central America, and also known by some as "Jaguar Cacao". It's botanical name is "Theobroma bicolor".
 
Our Fermented Macambo beans come from Naturally Divine, a small farm and company in Northern Peru who grow and source macambo beans from local farms near Lamas, Peru. The fruit and seeds are fermented for four days in wooden boxes in the same way cacao beans are fermented and then are dried. This macambo is creamy, rich, with a more chocolate like texture and flavor (without the bitterness!).
 
We stone grind these macambo beans with a bit of cocoa butter from the Ashaninka Cooperative "Kemito-Ene" in Central Peru.
 
80% macambo, 20% cocoa butter