ENJOY MACAMBO

Macambo o Theobroma Bicolor

is a hidden gem, a close but distinctive relative of cacao, with a delicate white bean that when roasted has a unique, flaky crunchiness.

With its tasty pulp and large, edible seeds, macambo, also known as patasmuyu, kila, wakam, bacao and cacao blanco, or pataxte, balamte or “jaguar cacao”, has not been cultivated commercially. In Ecuador is processed by Canopy Bridge, that carefully nurtures relationships with over 450 Indigenous farmers, scattered over hundreds of square kilometers.

Ninety percent are women, and macambo is providing them their own incomes which they typically reinvest in family needs like health and education.

Once the macambo is given a light roast to stabilize and develop its characteristics, it is packaged and ready for chocolate makers and chefs to continue to bring out its best. Beans are sold whole, have a mild but rich nutty flavor reminiscent of cashew, Marcona almond, pistachio and almond, and a slight sweetness. Secondary notes of melon and butter.

A 30-gram handful of macambo beans provides 10% of the recommended adult daily consumption of protein, vegan, gluten-free and sustainable.