80 to 1,500 m
Amazon
“The forest is not harvested in haste: you walk, ask the grandmother, and return. This jar holds two days on the river.”
Bora, Witoto, Asháninka, Shipibo and Kichwa-Lamista peoples. 19 products.
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Toasted Macambo Seeds
Cacao relative. Flavor between chestnut and pistachio.
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Wild Copoazú Confiture
Cacao's cousin. Creamy, fragrant pulp.
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Chuncho Cacao 85% Single Batch Bar
Pre-Columbian native variety. Nearly extinct.
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Umarí Butter
The jungle avocado of the Bora people.
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Fragrant Arazá Marmalade
Highly fragrant fruit. Almost no commercial processing.
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Charichuelo Syrup
Endemic Amazonian citrus. Intense yellow color.
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Igapó Sachamango in Escabeche
Fruit of the flooded forest.
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Charcoal-Roasted Daledale
Bora-Witoto Tuber. Crispy.
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Wild Huasaí Powder
The wild Peruvian Amazonian açaí. Not the cultivated Brazilian variety.
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Virgin Ungurahui Oil
The Shipibo Oil. Exceptionally high oleic acid omega.
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Huicungo Kernel Oil
Amazonian Palm. Rare Fatty Kernel.
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Ramichi Honey from the Aguajal
Amazonian Meliponini. Unique Acidic-Floral.
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Rapana Amazonian Honey
Another meliponini. More floral.
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Yamaki Honey from the Pastaza
Third meliponini. Pastaza florals.
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Fermented Guayusa Lamista Reserve
Sacred Kichwa-Lamista tea. Pu-erh style fermentation.
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Mishquipanga Paste
Asháninka flavoring flower. Between vanilla and cumin.
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Sacha Culantro Green Salt
The intense jungle cilantro.
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Charapita Well-Fermented Paste
The authentic artisanal charapita. Not the industrial packaged kind.
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Pucunucho in Ungurahui Oil
Rarer than charapita. More citrusy flavor.