Tocantins 70% is made from wild cacao harvested along the banks of the Tocantins River in Brazil. In 2019, chocolate maker Luisa Abram partnered with local communities in the region to develop optimal fermentation techniques for this unique cacao.

The cacao is sourced from twenty families living along the river, particularly in the area near Mocajuba and the various islands along its course. With the guidance of local partners Mario and Marcio, the community has created a sustainable and efficient process to bring out the full potential of the wild cacao.

The result is a 70% dark chocolate bar with bright citrus notes and a subtle honey undertone.