Chocolate

Chocolate made from beans harvested from wild cocoa trees in Bolivia is a very rare commodity.

The beans come from trees that grow on man-made islands in the Beni region of northeast Bolivia. These islands were built before Europeans arrived in The New World. While trees were probably planted on these islands in the first instance – they have been untended for more than 500 years.

The Trees
Tha Cambas – as the locals are known – have lived for centuries in this underdeveloped and hard to reach region. During the cocoa harvest, the natives of a few small settlements gather the pods, which grow in scattered locations, from the trees for the forest owners. The Cambas are often away for days either on foot, on horseback or in dugout canoes. The cocoa gatherers know every corner of this region. They know exactly where the wild cocoa trees can be found.

The Beans

The Cambas bring the gathered wild cocoa to the finca (farm) every evening. On the finca, the cocoa beans ferment in wooden crates. Regular turning and moving provide a consistent aeration. Finally, the beans dry in the tropical sun for several days.

Transporting the Beans for Export

Transportation of the beans is quite a challenge. Cocoa is harvested during the rainy season when the few roads in the region are impassable. Cocoa bags filled with beans are carried on river boats to the Amazon steamer docks. After a long journey on water and across the Andes, the beans are finally loaded at the port of Arica on Chile’s North Pacific coast. From here, the wild cocoa beans are shipped by vessels to Europe.

Making the Chocolate

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