Origins / Wild Bolivian Amazon Cacao (Beni)bo-wild-beni-amazon
Wild Bolivian Amazon Cacao (Beni)
Bolivia · Beni Department (Amazon lowlands)
reviewed
admixture unknown
Parts of the Beni lowlands hold stands of wild and semi-wild cacao, known locally as Beniano or cacao silvestre, harvested by communities in forest islands called 'chocolatales'. It is of interest both as a genetic resource and as a distinctive origin.
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Country Bolivia Region Beni Department (Amazon lowlands) Growing region Americas Coordinates -14.00°, -65.50° (approx.) Elevation 150-300 m Producer collective Genetic groups admixture, unknown Traditional class unknown Also known as Bolivian wild cacao, Beniano, cacao silvestre Bean notes Small beans from naturally occurring stands in seasonally flooded Amazon forest. Genetic studies associate this 'Beniano' material with a distinct cacao population of the Beni River not represented in international genebanks; it is not one of the named Motamayor clusters. Harvest season main Jan-Apr Fermentation Community fermentation following wild harvest; practices vary. Drying Sun-dried. Flavour bright fruit · citrus · floral · lively acidity Updated 2026-05-22
Sources WCS Bolivia: Native cacao programme — https://bolivia.wcs.org/en-us/Global-Initiatives/Natural-resource-management/Native-cacao.aspx Uncommon Cacao: 'Heirloom genetics and wild foraging' — https://www.uncommoncacao.com/blogs/uncommon-cacao/heirloom-genetics-and-wild-foraging
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