The cacao in these bars is gathered and fermented by local collectors in Baures, who harvest from the wild forests in Beni, spanning an area as large as Germany. It is then expertly selected and dried in the Tranquilidad Wild Forest Estate, managed by Volker Lehmann. With a pioneering legacy of over 20 years in agroforestry, Volker is one of the world's most respected voices in wild cacao and its conservation.
The people
For generations, the indigenous communities of the region have harvested cocoa from these wild trees in a way that respects both the environment and their cultural traditions. The process is a labour of love, passed down through families who are intimately connected to the land.
Harvest and process
Harvesting occurs annually between mid-December and mid-April, depending on the rainy season. The forests belong to the whole community and each family has a right to harvest from portions of these forests. The process involves hand-picking cacao pods and careful handling, followed by fermentation according to age-old local traditions and sun drying at the estate’s facilities. The cacao trees, growing up to 10 meters tall, are harvested manually or with long sticks and wire slings. Local harvesters work in small groups, collecting and transporting beans with dedication and skill.
