Luisa Abram Wild Jurua 70%

The world of fine chocolate is at a turning point. Industrialization, mass production, and economic pressures threaten cacao biodiversity, erasing rare genetic strains that have existed for centuries. In response to this crisis, Caputo’s Market Preservation Program was founded to protect exceptional, traditional, and sustainable food products, ensuring their survival for future generations.

One of the most remarkable examples of this initiative is the Wild Juruá 70% bar by Luisa Abram, made from a unique strain of wild, unfarmed cacao that grows exclusively along the banks of the Juruá River in Brazil’s Upper Amazon. This cacao, foraged from deep within the rainforest, was at risk of disappearing due to the immense financial and logistical challenges of harvesting and fermenting it in one of the world’s most remote jungles.

During the early days of the COVID-19 pandemic, Luisa Abram’s father revealed that continuing production of their Juruá 70% was no longer viable. The mounting costs of reaching the cacao, combined with the economic strain of the pandemic, meant that this chocolate - one of the most distinctive in their collection - was set to be discontinued.

This is where Caputo’s Market stepped in. Instead of allowing the cacao to vanish, they prepayed for the next harvest, ensuring that local foragers had the financial means to harvest, ferment, and process this rare cacao. With this commitment, Luisa Abram was able to secure the entire U.S. allocation of Wild Juruá cacao, guaranteeing that this incredible chocolate could continue to exist.

The Caputo’s Wild Juruá 70% bar is a testament to preservation, sustainability, and craftsmanship. It represents an effort to protect one of the rarest cacao strains in the world, support indigenous communities in the Amazon, and ensure that fine chocolate remains a medium for biodiversity rather than an industry of mass standardization.

Wild-foraged cacao is untouched by human intervention, resulting in a flavor profile shaped entirely by the rainforest’s natural environment that makes it a true “crown jewel” of the Amazon.

Ingredients: cocoa mass, organic cane sugar, and cocoa butter.

Batch Number: 2/26

The bar presents distinctive aromas that are immediately engaging. It opens with a balanced combination of fruity, spicy, toasted nut, and malty notes.

Tasting Notes

• Alfalfa honey: mild sweetness, slightly grassy with hints of vanilla.

• Chamomile: Floral, honey-like sweetness, herbal, hints of apple and hay.

• Jasmine or pink rose (depending on the batch).

• Begonia: Crisp and slightly sour, with citrusy undertones that appear toward the finish.

• Sweet Guarana Coffee

• Strawberry Guava: Sweet, tropical, and juicy with mild acidity.

• Spondias Purpurea (Mature): Ripe, juicy, and slightly tart, resembling a mix between a plum and a yellow cherry.

• Toasted Nuts

• Coriander: fresh, citrusy, slightly nutty, and peppery.

• Malt

Appearance (4/4): Homogeneous, glossy, and uniform.

Snap (1/1): Clean and sharp, indicating excellent tempering.

Tactile Attributes

• Fineness (5/5): no detectable particles, resulting in a smooth and refined mouthfeel.

• Texture (8/8): Creamy, enveloping, and smooth with a velvety consistency.

• Astringency (0/5): No detectable astringency, contributing to a clean and pleasant mouthfeel.

• Roundness (7/7): Full-bodied and engaging; the bar’s richness and balance create a satisfying and harmonious sensation.

• Melting Point (4/5): Fairly rapid melting, contributing to a smooth and consistent flavor release.

Flavor Profile and Aftertaste

• Primary Cacao Flavor (5/10): Mild and slightly elusive.

• Secondary Pleasant Flavors (12/12): Well-defined, intense, and perceptible.

• Secondary Unpleasant Flavors (0/5): None detected.

• Overall Aromatic Quality (5/5): Rich, complex, and full of intense aromas and flavors.

• Aftertaste (4/5): Medium-length; leaves the palate refreshed with lingering sweet and spicy notes.

Taste

• Sweetness (6/6): Well-balanced.

• Bitterness (5/6): Subtle.

• Acidity (6/6): Mild acidity that harmonizes beautifully with the overall flavor profile.

• Harmony and Gustatory Pleasure (10/10): Excellent balance.

• Final Sensation (5/5): Outstanding and satisfying; the flavors linger pleasantly on the palate.

Total Score: 92/100

This score places the Luisa Abram Wild Juruá 70% bar in the “Excellent” category.

Personal Reflection

While it’s often described as a fruity bar, I would challenge that classification: it’s not overtly fruity in the sense of tart or acidic notes. The tropical fruit character is present, but it leans toward the sweeter side rather than tartness or brightness. For me, the standout fruit notes are more aligned with strawberry guava and ripe Spondias purpurea: fruits that are naturally sweet, juicy, and slightly tangy, similar to a ripe plum or a yellow cherry. The reference to pitanga often mentioned in other reviews doesn’t align with my perception, as I don’t find the bar particularly tart or sour.

From the beginning, there’s a clear presence of chamomile, followed by a crisp and slightly sour lift from begonia toward the finish. This transition adds freshness and complexity without disrupting the overall balance. The honey note is not a general sweetness but rather the distinct floral and buttery character of Alfalfa honey that complements the floral and fruity elements without overpowering them.

The most surprising and distinctive element is the note of sweet guarana coffee. It’s not the bitterness or roasted quality you might expect from coffee but rather a mellow, aromatic sweetness that enriches the flavor profile in a way that’s unusual yet harmonious.

The texture is silky and smooth, with no detectable graininess. It melts consistently and rapidly on the palate, releasing the flavors in a balanced progression. The absence of astringency allows delicate flavors to shine, while the bitterness remains subtle and supportive rather than dominant.

The aftertaste is pleasant, though not long-lasting. It leaves a clean, sweet finish with a faint echo of spice and fruit. There’s no sharpness or imbalance, just a harmonious interplay of flavors that evolve with each bite.

For me, this represents the pinnacle of Luisa Abram’s work with single origin cacao. It sets a standard that speaks for itself.