De Mendes chocolates and cupulates: the taste
gives biodiversity of amazon
The production of a chocolate with Amazonian terroir is the specialty of De Mendes. All products are made from the selection of native cocoa and cupuaçu, with sensory excellence. As the Amazon has different biomes, the specific place where the fruit was harvested and the pre-processing of the almonds makes all the difference in the flavor of each chocolate bar produced in a handmade and sustainable way by the chocolatier César De Mendes.
The harvest and pre-preparation of the raw material for our chocolates are carried out by traditional communities, such as indigenous people, quilombolas, caboclos, riverside people and family farmers, who receive training directly from the chocolatier . These partnerships represent the true essence of Chocolates De Mendes and are reflected in the flavor and quality of our final product.
Discover our line of chocolates and cupulates, available in the virtual store, as well as the different origins and histories of De Mendes' partner communities.
Sakaguchi with Milk - 47% Cocoa
Geographic coordinates of the cocoa harvesting location:
2° 24′ 53″ S | 48° 8′ 60″ W
Planted in an agroforestry system by Francisco Wataro Sakaguchi, the cocoa harvested by CAMTA – Cooperativa Mista de Agricultores de Tomé-Açú, in Pará, has soft notes of dried fruits, wood and nuts. This bar is the result of “Natural Agriculture” applied on the property of the Sakaguchi family, in which the subtle physical relationships and spiritual bonds involved in the cultivation of food are considered. The sensorial comfort of milk chocolate is achieved by the hands of chocolatier De Mendes, who values the balance of ingredients to bring a new perception to traditional Sakaguchi.
Origin of Cocoa: Tomé-Açú - Pará - Amazon - Brazil
SAKAGUCHI WITH MILK
47% COCOA
Bom Jardim Chocolate - 63% Cocoa
Geographic coordinates of the cocoa harvesting location:
1° 37′ 39.06′′ S | 48° 27′ 43.95′′ W
With a complex citrus note, honey and flower, the cocoa beans of the Maranhão variety of this bar were exquisitely fermented by the Bom Jardim Community, located on the banks of the Acará River, in Barcarena, Pará.
The brothers Manoel do Carmo (Xiba), Raimundo, João and Monteiro da Silva represent the riverside people of Bom Jardim through their dedication, resilience and pursuit of excellence.
Cocoa Origin: Barcarena - Acará River - Pará - Amazon - Brazil
good garden
63% COCOA
Vale do Jarí - 65% Cocoa
Geographic coordinates of the cocoa harvesting location:
1° 37′ 39.06″ S | 48° 27′ 43.95″
The native cocoa used in this bar comes from dense primary forests of different conservation units in the Vale do Jarí. Constantly threatened by human activity, the region of approximately 2 million hectares is of great social and environmental importance. In this green immensity, small communities act as maintainers of natural resources using sustainable techniques in agro-extractivism of forest products. With exuberant flora and fauna, Vale do Jarí reveals its biodiversity in this chocolate with a soft texture and unique flavor, reminiscent of nuts and dehydrated fruits.
Origin of Cocoa: Vale do Jarí - Pará - Amazon - Brazil
VALLEY OF JARI
65% COCOA
Yanomami-Ye'kwana - 69% Cocoa
Geographic coordinates of the cocoa harvesting location:
03° 33′ 22.9′′ N | 063° 10′ 20.1′′ W
As the name implies, the cocoa from this bar is harvested in the Yanomami Indigenous Land, more precisely along the banks of the Uraricoera and Toototobi rivers, in the states of Roraima and Amazonas, on the border with Venezuela. This as yet unidentified variety of cocoa is pre-processed by the Yanomami and Ye'kwana indigenous peoples. This is an extremely tasty chocolate. It presents a delicate and prolonged almond candy, reminiscent of raw banana and chocolate flavor. Yanomami-Ye'kwana Chocolate is balanced and has a texture that allows slow distribution in the mouth.
Origin of Cocoa: Yanomami Indigenous Land - Roraima - Amazon - Brazil
Yanomami-Ye'kwana
69% COCOA
Paiter Suruí - 70% Cocoa
Cocoa from the Sete de Setembro Indigenous Land, on the border between the states of Rondônia and Mato Grosso, is harvested by small isolated groups that form the Paiter Suruí (“Real People”). The incipient and limited production of almonds in the villages and the intuitive process carried out by the chocolatier César De Mendes, inspired by the spiritual aspects of the Paiter Suruí, make this bar a rarity. The fragrant chocolate carries ancestral knowledge and the effects of cultural and forest preservation, transforming both for those who consume it and for those who produce it.
Origin of Cocoa: Sete de Setembro Indigenous Land - Rondônia - Amazon - Brazil
paiter suruí
70% COCOA
Forest Women - 72% Cocoa
Geographic coordinates of the cocoa harvesting location:
2° 33′ 57″ S 49° 31′ 37″ W
Harvested in Barcarena, on the banks of the Arauaia River, in Pará, the cocoa beans native to this secondary forest, with a low floodplain biome, have a subtle and pleasant aroma, with perfect fermentation, which softens the astringency and acidity of the cocoa. This chocolate is the result of the resilience and integration with nature of a small group of women from the forest, who masterfully manage an area of more than 200 hectares.
Origin of Cocoa: Arauaia - Arauaia River - Pará - Amazon - Brazil
forest women
72% COCOA
Chocolate Mocajuba - 74% Cocoa
Geographic coordinates of the cocoa harvesting location:
2° 33′ 57′′ S | 49° 31′ 36′′ W
Harvested by the riverside people of the São Joaquim River Association, on the banks of the Tocantins River, in the municipality of Mocajuba, the Pará variety cocoa presents specificities of this sandy floodplain biome, which give the chocolate a sweet and pleasant aroma. Its flavor resembles banana and offers notes ranging from honey to dried fruit. It is delicate and persistent. This chocolate bar also has a flavor of Brazilian history, as it was around Mocajuba one of the first milestones in the export of cocoa from Brazil to Europe in the 18th century.
Origin of Cocoa: Mocajuba - Tocantins River - Pará - Amazon - Brazil
mocajuba
74% COCOA
Acará-Açu - 75% Cocoa
Harvested by the Acará-Açu community, located on the banks of the Acará River, in Pará, the cocoa beans from this lowland forest have different sensory characteristics due to the complexity of the soil and the region's microclimate. They are pre-processed by a community of agro-extractive riverside dwellers, whose community leader Zeno Gemaque, an expert carpenter, is responsible for the pattern of the cocoa fermentation and drying troughs used by De Mendes.
Origin of Cocoa: Acará - Rio Acará - Pará - Amazon - Brazil
acará-açu
75% COCOA
Sakaguchi Chocolate - 78% Cocoa
Geographic coordinates of the cocoa harvesting location:
2° 24′ 53′′ S | 48° 8′ 60′′ W
Planted in an agroforestry system by Noburo Sakaguchi, father of farmer Francisco Wataro Sakaguchi, the cocoa of the Maranhão variety, harvested by CAMTA – Cooperativa Mista de Agricultores de Tomé Açú, in Pará, has notes of dried fruits, wood and nuts. Francis applies the artistic and spiritual practice of “Natural Agriculture” on his property, a holistic system guided by the intrinsic wisdom of nature, which seeks to understand the subtle physical relationships and spiritual links that exist between all the elements involved in growing food: the earth, the sun, the rain, the wind, the farmer, the people who consume the food and the society in which they live. Its purpose is to nurture the health and well-being of all elements.
Origin of Cocoa: Tomé-Açú - Pará - Amazon - Brazil
sakaguchi
78% COCOA
Xiba Chocolate - 81% Cocoa
Geographic coordinates of the cocoa harvesting location:
2° 33′ 57″ S 49° 31′ 37″ W
Harvested in Barcarena, on the banks of the Acará River, in Pará, the cocoa beans from this primary forest, dense and of enormous biodiversity, have differentiated sensory characteristics due to their terroir of origin. An expert woodsman and a deep connoisseur of the forest, Manoel do Carmo Monteiro da Silva, the riverside Xiba, seeks excellence and perfection in his fermentation, which softens the astringency and acidity of the Maranhão variety cocoa and exposes all its sensory potency, like citrus. complex, honey and flower, giving traces of its own empathy, purity and docility to the intense cocoa of this chocolate bar.
Origin of Cocoa: Barcarena - Rio Acará - Pará - Amazon - Brazil
Xiba
81% COCOA
Amabela - 65% Cupuaçu
Geographic coordinates of the cupuaçu harvest site:
1° 09′ 12″ S | 48° 14′ 29″ W
Originally from the Amazon, the cupuaçu harvested by the Association of Rural Women Workers of the Municipality of Belterra, in Pará, is planted in an agroforestry system. Based on the ancestral knowledge of the peoples of the region, cupuaçu seeds are treated in a traditional way, which allows the permanence of the fruit flavor during the manufacture of cupulate. The creaminess stands out on the palate, in addition to the citrus and fruity flavor of this bar.
Cocoa Origin: Belterra - Tapajós River - Pará - Amazon - Brazil
AMABELLA
65% CUPUAÇU
Kunkuni Cupulate - 70% Cupuaçu
Geographic coordinates of the cupuaçu harvest site:
1° 13′ 27′′ S | 48° 17′ 38′′ W
Originally from the Amazon, cupuaçu harvested by the community of Colônia Chicano, in Santa Bárbara, Pará, is planted in an agroforestry system. Based on the ancestral knowledge and teachings of the people who live in the Amazon, the cupuaçu seeds are treated in a traditional way that causes the fruit flavor to remain until the Cupulate is made, offering a citrus, fruity, creamy and addictive flavor to this fruit. bar.
Origin of Cupuaçu: Santa Bárbara - Pará - Amazon - Brazil
KUNKUNI CUPULATE
70% CUPUAÇU
Kunkuni Cupulate - 70% Cupuaçu
Geographic coordinates of the cupuaçu harvest site:
1° 13′ 27′′ S | 48° 17′ 38′′ W
Originally from the Amazon, cupuaçu harvested by the community of Colônia Chicano, in Santa Bárbara, Pará, is planted in an agroforestry system. Based on the ancestral knowledge and teachings of the people who live in the Amazon, the cupuaçu seeds are treated in a traditional way that causes the fruit flavor to remain until the Cupulate is made, offering a citrus, fruity, creamy and addictive flavor to this fruit. bar.
Origin of Cupuaçu: Santa Bárbara - Pará - Amazon - Brazil
KUNKUNI CUPULATE
70% CUPUAÇU
Pará brown biscuit with puxuri and salt flower covered with chocolate 60% cocoa
Geographical coordinates of the cacao harvest site:
02° 24′ 53″ S | 48° 8′ 60″ O
Discover and share the unique flavors of the forest with handmade heart-shaped Brazilian nut cookies. Sprinkled with flower of salt and puxuri, a native Amazonian spice with hints of clove and star anise, these cookies are covered with 60% cocoa chocolate. The Brazilian nuts, puxuri, and cocoa are sourced from the agroforestry system on Francisco Sakaguchi's property in Tomé-Açú, Pará.
Origin of cocoa: Da castanha e do puxuri:Tomé-Açú - Pará - Amazônia - Brasil
Chocolate truffle with 60% cocoa and Apuí coffee
Geographical coordinates of the cocoa harvesting site
2° 24′ 53″ S | 48° 8′ 60″ O
Perfect combination of ingredients and respect for nature in chocolates crafted with 60% Sakaguchi cocoa and Apuí coffee, sourced from organic and sustainable production in an agroforestry system in the Amazon. Discover the chocolates that underline the pleasant intensity of chocolate in harmony with the aromatic acidity of coffee.
Origin of cocoa: Tomé-Açú - Pará - Amazônia - Brasil
Origin of coffee: Apuí - Amazonas - Amazônia - Brasil
Brazil nuts covered with 60% cocoa chocolate and fleur de sel
Geographical coordinates of the cocoa harvesting site: 2° 24′ 53″ S | 48° 8′ 60″ O
The nuts provided by the agroextractivist riverside community of Acará-Açu (Pará) are covered in 60% cocoa agroforestry chocolate from Sakaguchi and receive a special touch of sea salt to shine in any occasion. Surprising flavors that accompany the healthy and nutritious crunch of the nut, translating the strength of sustainability in the Amazon.
Origin of cocoa: Tomé-Açú - Pará - Amazônia - Brasil
Origin of chestnut: Acará-Açu - Rio Acará - Pará - Amazônia – Brasil
Brazil nuts covered with 60% cocoa chocolate and fleur de sel
Geographical coordinates of the cocoa harvesting site: 2° 24′ 53″ S | 48° 8′ 60″ O
The nuts provided by the agroextractivist riverside community of Acará-Açu (Pará) are covered in 60% cocoa agroforestry chocolate from Sakaguchi and receive a special touch of sea salt to shine in any occasion. Surprising flavors that accompany the healthy and nutritious crunch of the nut, translating the strength of sustainability in the Amazon.
Origin of cocoa: Tomé-Açú - Pará - Amazônia - Brasil
Origin of chestnut: Acará-Açu - Rio Acará - Pará - Amazônia – Brasil
Castanha do Pará coberta com cupulate 70% cupuaçu e flor de sal
Coordenadas geográficas do local de colheita do cupuaçu:
2° 24′ 53″ S | 48° 8′ 60″ O
As castanhas fornecidas pela comunidade de ribeirinhos agroextrativistas de Acará-Açu (Pará) são cobertas com cupulate 70% cupuaçu agroflorestal Sakaguchi e ganham um toque especial de flor de sal para protagonizar em qualquer ocasião. Sabores surpreendentes que acompanham a crocância saudável e nutritiva da castanha e traduzem a força da sustentabilidade na Amazônia.
origem do cupuaçu: Tomé-Açu - Pará – Amazônia – Brasil
origem da castanha: Acará-Açu – Rio Acará - Pará - Amazônia – Brasil
Ovo de Páscoa Chocolate Bom Jardim 65% cacau
Coordenadas geográficas do local de colheita do cacau:
01° 37′ 39.06′′ S | 48° 27′ 43.95′′ O
Neste Ovo de Páscoa, os ingredientes de origem chegam pelas mãos da nossa comunidade ribeirinha parceira Bom Jardim (Barcarena - Pará): casca do ovo de chocolate 65% cacau, com notas cítricas, florais e de mel, acompanhada de biscoitos de castanha do Pará com puxuri, especiaria nativa da Amazônia, cobertos com chocolate 60% cacau e salpicados com flor de sal; ingredientes cultivados em sistema agroflorestal por Francisco Sakaguchi (Tomé-Açu - Pará).
Origem do Cacau: Barcarena - rio Acará - Pará - Amazônia - Brasil
bom jardim
65% CACAU
Ovo de Páscoa Sakaguchi ao Leite - 56% Cacau
Coordenadas geográficas do local de colheita do cacau:
02° 24′ 53″ S | 48° 08′ 60″ O
Neste Ovo de Páscoa, os ingredientes de origem chegam pelas mãos da nossa comunidade parceira Sakaguchi (Tomé-Açu - Pará): casca do ovo de chocolate ao leite Sakaguchi 56% cacau acompanhada de biscoitos de castanha do Pará com puxuri, especiaria nativa da Amazônia, cobertos com chocolate 60% cacau e salpicados com flor de sal. Todos os ingredientes são cultivados em sistema agroflorestal por Francisco Sakaguchi.
Origem do Cacau: Tomé-Açu - Pará - Amazônia - Brasil
SAKAGUCHI AO LEITE
56% CACAU
Ovo de Páscoa Chocolate Branco Altamira
Coordenadas geográficas do local de colheita do cacau:
02° 24′ 53″ S | 48° 08′ 60″ O
Neste Ovo de Páscoa, os ingredientes de origem chegam pelas mãos da nossa comunidade parceira da Cooperativa Central de Produção Orgânica da Transamazônica e Xingu - CEPOTX (Altamira - Pará): casca do ovo de chocolate branco feito a partir de manteiga de cacau orgânica de pequenos agricultores acompanhada de biscoitos de castanha do Pará com puxuri, especiaria nativa da Amazônia, cobertos com chocolate 60% cacau e salpicados com flor de sal, confeccionados com ingredientes cultivados em sistema agroflorestal por Francisco Sakaguchi (Tomé-Açu - Pará).
Origem da Manteiga de Cacau: Altamira - Pará - Amazônia - Brasil
CHOCOLATE BRANCO
ALTAMIRA
Caixa Sabores e Saberes da Amazônia - 380g - MIX 1
Coordenadas geográficas do local de colheita do cacau: 02° 24′ 53″ S | 48° 08′ 60″ O
Coordenadas geográficas do local de colheita do cupuaçu: 01° 13′ 27′′ S | 48° 17′ 38′′ O
Conheça os sabores surpreendentes que traduzem os saberes da Amazônia nesse delicioso mix de chocolates sortidos com ingredientes nativos em combinações inusitadas desenvolvidas em parcerias que contribuem com o bem viver das comunidades tradicionais - os verdadeiros guardiões da floresta. Essa caixa de presentes SABORES E SABERES DA AMAZÔNIA é composta por:
- Biscoitos artesanais de castanha do Pará com puxuri, especiaria nativa da Amazônia, cobertos com chocolate 60% cacau e salpicados com flor de sal;
- Bombons de chocolate ao leite (56% cacau) que oferecem o sabor único e diferenciado da biodiversidade da Amazônia;
- Castanhas cultivadas na comunidade de ribeirinhos agroextrativistas de Acará-Açu (Pará), cobertas com chocolate 60% cacau agroflorestal Sakaguchi e um toque especial de flor de sal;
- Bombons de cupulate (75% cupuaçu) com cupuaçu cultivado em sistema agroflorestal pela comunidade de Colônia Chicano, no Pará.
Origem do Cacau: Tomé-Açu – Pará – Amazônia - Brasil
Origem da Castanha do Pará: Acará-Açu - Rio Acará – Pará – Amazônia – Brasil
Origem do Cupuaçu: Colônia Chicano – Santa Bárbara do Pará – Pará – Amazônia – Brasil
Caixa Sabores e Saberes da Amazônia - 380g - MIX 2
Coordenadas geográficas do local de colheita do cacau: 02° 24′ 53″ S | 48° 08′ 60″ O
Coordenadas geográficas do local de colheita do cupuaçu: 01° 13′ 27′′ S | 48° 17′ 38′′ O
Conheça os sabores surpreendentes que traduzem os saberes da Amazônia nesse delicioso mix de chocolates sortidos com ingredientes nativos em combinações inusitadas desenvolvidas em parcerias que contribuem com o bem viver das comunidades tradicionais - os verdadeiros guardiões da floresta. Essa caixa de presentes SABORES E SABERES DA AMAZÔNIA é composta por:
- Biscoitos artesanais de castanha do Pará com puxuri, especiaria nativa da Amazônia, cobertos com cupulate 70% cupuaçu e salpicados com flor de sal;
- Bombons de chocolate ao leite (56% cacau) que oferecem o sabor único e diferenciado da biodiversidade da Amazônia;
- Castanhas cultivadas na comunidade de ribeirinhos agroextrativistas de Acará-Açu (Pará), cobertas com cupulate 70% cupuaçu agroflorestal Sakaguchi e um toque especial de flor de sal;
- Bombons de cupulate (75% cupuaçu) com cupuaçu cultivado em sistema agroflorestal pela comunidade de Colônia Chicano, no Pará.
Origem do Cacau: Tomé-Açu – Pará – Amazônia - Brasil
Origem da Castanha do Pará: Acará-Açu - Rio Acará – Pará – Amazônia – Brasil
Origem do Cupuaçu: Colônia Chicano – Santa Bárbara do Pará – Pará – Amazônia – Brasil
Caixa Sabores e Saberes da Amazônia - 380g - MIX 3
Coordenadas geográficas do local de colheita do cacau: 02° 24′ 53″ S | 48° 08′ 60″ O
Conheça os sabores surpreendentes que traduzem os saberes da Amazônia nesse delicioso mix de chocolates sortidos com ingredientes nativos em combinações inusitadas desenvolvidas em parcerias que contribuem com o bem viver das comunidades tradicionais - os verdadeiros guardiões da floresta. Essa caixa de presentes SABORES E SABERES DA AMAZÔNIA é composta por:
- Biscoitos artesanais de castanha do Pará com puxuri, especiaria nativa da Amazônia, cobertos com chocolate 60% cacau e salpicados com flor de sal;
- Bombons de chocolate ao leite (56% cacau) que oferecem o sabor único e diferenciado da biodiversidade da Amazônia;
- Castanhas cultivadas na comunidade de ribeirinhos agroextrativistas de Acará-Açu (Pará), cobertas com chocolate 60% cacau agroflorestal Sakaguchi e um toque especial de flor de sal;
- Bombons de chocolate (78% cacau), com notas de frutas secas, madeira e castanhas, que transmitem a força e a potência da Amazônia.
Origem do Cacau: Tomé-Açu - Pará– Amazônia - Brasil
Origem da Castanha do Pará: Acará-Açu - Rio Acará – Pará – Amazônia – Brasil
