Nina Fine Chocolate - 45% of Cacao with Macambo & Coconut

SFr. 8.50

Tax included. Shipping calculated at checkout.

Only 3 pieces in stock!

Product life
1 year from elaboration date

In fresh place from 16° to 21° C
(60° to 70° F)

Content and presentation
A chocolate bar in a sealed pouch, inside a carton box

Weight: 70 g

Single Origin
Chazuta, San Martín, Perú

Cacao, macambo*, sugar, cacao butter, coconut

*Macambo is the unknown cousin of the cacao with a creamy and nutty taste.


Nina story:  

Nina picturesque cacao farm is located in a narrow valley in the San Martín Department of the upper Peruvian Amazon. The valley follows the Huallaga river between peaks of over a thousand meters that guard over our cacao speckled hills. Spread over 16 hectares, we have a plantation of cacao trees planted in an agroforestry system of native trees and other edibles such as the banana palm and majambo, a cousin of the cacao. Part of our vision is to protect the environment, including the forest and the animals living in it. At our farm, you can also find an area we reforested with native trees.

Where once we were surrounded by cement blocks, we found ourselves surrounded by majestic forests. Where once there were traffic jams, now we sit on small boats journeying into the sunset on the magnificent Huallaga river.

With each passing day, the Peruvian Amazon opened our eyes and senses. We connected with the Mother Spirit, the energy that comes from the mountain, and discovered the knowledge kept in the trees, animals, and plants of the area. With its sweet, soft voice, the cacao tree captivated us and it was in the amazing fruit that the mother shared her secret and introduced us to the highest quality chocolate.

We have listened carefully to the forest spirits and have created Tree to Bar chocolate. Using cacao from our own Finca (farm) and working with other farmers, from harvesting to processing, we ensure the highest quality product that we want to share with you.

In Chazuta time passed and the local population had forgotten cacao. Rediscovering its cultivation has revived an important economic resource and has also rescued varieties of native cacao that were thought missing. Through our work reassessing the viability of the native cacao, we have strengthened our ties in the community and allowed small farmers to bet on cacao.

Together with our farmers, we aim to gain a Geographical Indication for Chazuta cacao grown with agroforestry practices by optimizing the benefits of combining native trees with cacao plants.

The idea of creating a chocolate brand was our original motivation to escape the noisy metropolis and start a new life in contact with nature. Foremost was resetting our priorities and starting a new life in harmony and contact with nature. We sought to learn what we could from a natural environment and a people who have been here since ancient times.

Initially overwhelmed by the amount of wonders that the forest keeps inside, it was time in nature that tuned our senses so that we could clearly hear the “call of the wild” through the sweet, soft and aromatic voice of cacao.

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