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Tranquilidad Wild Forest

Preserving Bolivia’s ancient wild cacao forests of the Amazon rainforest, we partner with Tranquilidad Wild Forest Estate and local communities to bring you the rarest wild Beniano cacao and chocolate. Together, we work to preserve this heirloom strain and to stop deforestation in the Amazon.

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Beni

Bolivian wild-harvested Beniano Cacao

Sourced from the heart of the Bolivian Amazon, Beniano wild-harvested cacao is a rare and extraordinary find. We stumbled upon it while on a life changing adventure through the Amazon.  A tiny local shop tempted us in, and we were transported into the heart of the wilderness by what we tasted inside.

Wild Beniano cacao, one of the rarest and most prized varieties, thrives naturally in the Beni region – an area the size of Germany. Spanning over 20,000 hectares, these ancient forests known as "Chocolatales" are a haven for biodiversity. The cacao grows pesticide-free under the forest canopy, giving rise to beans about half the size of regular cocoa beans, but full of exotic forest flavours, and an unusual creamy texture thanks to its high cacao butter content.

Sustainable harvesting & processing

What makes Beniano cocoa so special is not just its exceptional flavour profile, but the truly unique way it is harvested – wild foraged, and in harmony with nature. The cocoa trees that produce Beniano beans have been growing in the Baures region long before industrial farming existed. 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 labor of love, passed down through families who are intimately connected to the land.

During the harvest season, which typically runs from April to July, the indigenous harvesters venture deep into the forest. There are no large-scale farming operations here – only small, community-led harvesting efforts that rely on traditional knowledge and practices. The harvesters carefully select ripe cocoa pods by hand, ensuring that the trees are not damaged in the process. The wild nature of the forest means that no two harvests are the same, and the harvesters must often travel significant distances through dense jungle to gather these rare pods.

Once the pods are collected, they are cracked open to reveal the precious vibrant purple beans inside. These beans are then fermented and sun-dried naturally, often on makeshift drying beds constructed in the forest itself. The entire process, from harvest to fermentation, is done in a way that mirrors ancient practices, with little to no modern machinery involved. This artisanal approach is not only environmentally sustainable, but it also helps preserve the delicate flavours of the Beniano beans.

For centuries, local families have relied on these chocolate forests for their livelihoods. By paying double the fair-trade price, we support a dozen families in and around the village of Baures.

Volker Lehmann & Tranquilidad

Volker Lehmann, who first introduced this rare genetic strain to the world, has helped establish its reputation for extraordinary quality. We've partnered with Volker Lehmann, who expertly dried and selected the beans at the Tranquilidad Wild Cacao Forest Estate, which is one of the wild cacao forests.

With its 300-hectare Cacao Forest Reserve, Tranquilidad estate, is at the forefront of a conservation effort to save these forests. Recognised as “Heirloom” by the Heirloom Cacao Preservation Initiative, the beans from the estate represent centuries of preserved genetic heritage. For over 20 years, Tranquilidad has been a research hub for agroforestry and wild cacao conservation. The knowledge gained here is now being shared to protect other Chocolatales through the Theobroma Foundation.

Protecting a vital ecosystem

The Chocolatales are not just cacao forests – they are vital ecosystems that support endangered species like the critically-endangered blue-throated macaw, the pink river dolphin and the jaguar. These forests play a critical role in the Amazon basin, and they are under immediate threat from wide-spread fires, deforestation and climate change.

Our project does more than produce extraordinary chocolate. We reinvest 20% of profits into the Theobroma Foundation, a joint initiative with Volker Lehmann and the local community to save the wild cacao forests.

Collaborates on Bolivian 75% Wild Chocolate

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