CACAO

Wild cacao originated in the tropical Amazon and Orinoco Basins. Over millennia it spread to the north and south of Mexico, where ancient chronicles attest its widespread consumption.
Bolivia’s cacao crops are mainly located in the protected territories of the Bolivian Amazon forests.
These crops, both in wild form and introduced genotypes are present in the departments of Pando, Beni, Santa Cruz, north of La Paz and in Cochabamba. There are three cacao producing regions: the largest and most important is located in Alto Beni, in the department of La Paz, followed by Chapare in the department of Cochabamba, and Baures in the department of Beni. Wild cacao is also produced in the TIPNIS region. (The TIPNIS is both a national park and a self-governing territory, that combines indigenous autonomy (granted under Bolivia’s 2009 Constitution) with environmental protection. Legal title to the land and resources in this 3,860 square mile preserve is held in common by the Yuracaré, Moxeño, and Chimán people).
Bolivia’s cacao belongs to the Criolla variety. The Criolla variety is recognized for its great quality, low tannin content that aids in the manufacture of the finest chocolates. The grain has a thin and soft skin and it is very aromatic. In general, the nutritional qualities of the cacao beans are extensive, widely known, and pleasant. Due to its exceptional characteristics, our offer is reserved for the manufacture of high-quality products. The processed paste of these beans enables different applications to both gastronomy as well as cosmetic industries.
Tierra Exótica has selected for its clientele a limited annual production or organic wild cacao, with the communities of native territories within the framework of fair trade.