From Peru to London: Our Cacao Journey

Every batch of SelvaBio cacao begins in the rainforest.

In the central jungle of Peru, the Ashaninka people, one of the largest indigenous communities in South America, have cultivated cacao for generations. The trees grow under the forest canopy alongside native plants, in the kind of rich, biodiverse environment that industrial farming simply can't replicate. The cacao we source is certified organic, harvested by hand, then fermented and sun-dried on site before being lightly roasted and ground.

Why Ashaninka Cacao?

The variety grown in this region is known for its full body, complex aroma, and unusually high content of active compounds, particularly magnesium and flavonoid antioxidants. When we first sourced it, the difference was immediate. Richer, more grounded, and with a depth of flavour that's hard to describe until you've experienced it yourself.

Our Ecuadorian Sources

Alongside our Peruvian cacao, we work with two groups of producers in Ecuador's Manabí province. The first is the Waorani women's cooperative, who handcraft their cacao using methods passed down through generations. The second is a group of independent farmers in the Flavio Alfaro area, whose cacao carries a distinctive floral and fruity character. Both are single-origin and fully traceable.

Seven Years in London

SelvaBio has been sourcing and selling South American superfoods from London for over seven years. Our approach: source directly, verify independently, and only sell what we'd genuinely recommend. Every product carries Soil Association, EU Organic and USDA Organic certification, as well as Vegan Society certification.

Explore our ceremonial cacao range at SelvaBio.