A product’s value begins at its source

Ecuadorian fine-flavor cacao is prized for its complex sensory profiles, with notes that can range from floral and fruity to nutty and caramel.

An Amazonian plant traditionally brewed as tea, guayusa is naturally caffeinated and valued for its smooth, energizing infusion.

Coffee beans naturally contain caffeine and chlorogenic acids. The process of roasting and processing its grains unlocks the aromas and flavors behind each cup.

A close Amazonian relative of cacao, macambo has edible white seeds with a crunchy texture and a mild, nutty flavor.

Made by native stingless bees, this honey is more fluid and tangy than conventional honey, with distinctive acidity and floral notes.

An Amazonian seed rich in plant-based omega-3 fatty acids and protein, enjoyed roasted or pressed into a nutrient-rich oil.

Edible mushrooms from Sumaco offer distinctive textures and umami flavors, making them versatile ingredients for fresh and value-added foods.

A fruit of the Amazonian palm Mauritia flexuosa, morete stands out for its intense orange pulp, naturally rich in carotenoids.

One of South America’s largest freshwater fish, paiche can reach around three meters long and has the unusual ability to breathe air.

A sweet Andean berry, which is naturally rich in vitamin C, carotenoids, and dietary fiber.

Chili peppers get their heat from capsaicin, while their remarkable diversity brings a wide range of colors, shapes, flavors, and intensities.

The vivid red-orange coating of achiote seeds is the natural source of annatto, widely used as a food coloring and seasoning.