Chocolate was born in the shade of the dense Amazon canopy

It just loves shade. But shade doesn’t produce the biggest crop - only the finest and most sustainable. We source cacao of all types, from CCN-51, the most common bulk production genetics, to “fine aroma” to rare criollo and even more rare regionalized criollos that have been cared for and improved locally for centuries.

It isn’t just about the chocolate…

Clockwise from top left: badea, maracúa, maracuya, granadilla, granadilla de quijos, curuba, and gulupa (the most common type in north america), some of the 81 native passion fruits from Colombia that Fine & Fair has come across.

We support farmers by supporting the mission of Fine & Fair Agroforestry Products, Inc., our provider of chocolate, sugar, vanilla and wild fruits. Fine & Fair works with growers and their communities to source native tropical fruits, raw sugar (panela), spices (tonka, vanilla), nuts (sacha inchi, cashews), fibers (cabuya, fique), vegetable ivory (tagua), and every other natural and value-added product of the cacao-growing regions, in an effort to diversify farmer incomes and reduce their risk exposure to changes in weather driven by climate change.

Preserving flavors that would be lost to industry and time

You might see some strange flavors and oddly named fruits around the market. That’s because, in thanks to the work of Fine & Fair, we are able to source flavors that would otherwise be lost forever. Criollo cacao has a very low yield, about 10% of that of commercial varieties. In true agroforestry systems the yields are even lower. Without paying a huge premium - over ten times market value - the plants would be cut down to make way for more profitable genetics, and that flavor would be lost forever.

The same applies to fruits: Colombia has over 80 varieties of passion fruit alone, most of them delicious. The myrtle family has hundreds of edible wild fruits spread from Panama to Brazil. All of these fruits, and literally thousands of others, mostly never commercialized, represent the magic of the forest and of the people and animals who have been spreading their seeds for millenia. We try to do our part to give them the recognition they deserve.

Criollo from San Pablo de Borbur

Cacao criollo from Guaviare, a truly unique cacao we are lucky to have come across.

Arazá, you ask?

Cornwall Market is the only place in New England and possibly all of North America where you might be able to try one of these outrageously delicious fruits. Here’s a little background on a few of them:

Arazá (Eugenia stipitata) is a fruit native to the Amazon rainforest, particularly found in regions of Brazil, Peru, and Colombia. It is also known as "Amazonian pear" due to its pear-like shape.

Arazá has been traditionally used by indigenous communities in the Amazon for its nutritional and medicinal properties.

Arazá has a unique and intense flavor profile. It is often described as tangy and acidic, similar to a blend of lemon, passion fruit, pineapple, and white peach. Its high acidity makes it quite tart, and it is usually not consumed raw but rather processed into juices, jams, jellies, and desserts.

Camu Camu?

Camu camu (Myrciaria dubia) is a small, sour berry native to the Amazon rainforest that has been used by indigenous Amazonian tribes for centuries, valued for its medicinal properties and high nutritional content. It has only gained wider recognition in recent decades as a superfood, particularly for its exceptionally high vitamin C content.

The flavor of camu camu is very sour and tangy, often described as a mix of citrus and tart berries. Due to its high acidity, it is rarely eaten raw. Instead, it is commonly processed into powders, juices, and supplements to be added to various foods and beverages.

Camu camu is renowned for its incredibly high vitamin C content—one of the highest among all fruits. It also contains antioxidants, amino acids, and other vitamins and minerals. Camu camu has been studied for its potential anti-inflammatory and antiviral properties.

Copoazú


Copoazú (Theobroma grandiflorum) is a tropical fruit native to the Amazon rainforest, primarily found in Brazil, Peru, and Colombia. It is closely related to cacao, the plant from which chocolate is made.

Copoazú has been used for centuries by indigenous Amazonian communities for its nutritional value and medicinal properties. Traditionally, the fruit and its seeds were consumed as food and used in various traditional remedies.

Copoazú has a unique flavor profile that is often described as a combination of chocolate, roasted pineapple, and pear. It has a rich, creamy texture and a sweet, tangy taste, which makes it a versatile ingredient in both sweet and savory dishes.

Copoazú is rich in antioxidants, vitamins (especially vitamin C), and minerals like calcium, phosphorus, and potassium. It also contains healthy fats, proteins, and dietary fiber.

The seeds of copoazú, similar to cacao seeds, can be used to produce a type of chocolate known as "copoazú chocolate,” which has a very distinctive flavor, different from traditional chocolate.

Copoazú fruit, weight about 4 pounds…

Copoazú seeds, ready to make copoazú “chocolate”, which has a distinct flavor, like charred pineapple.