The Reunion: A Shared Vision

Years later, in 2014, a vision that was born during a conversation in China was reignited. Ximena, who had shared the dream of transforming Bolivia, joined the team to shape PAITITÍ, a project that honors the Amazon and its wealth.

The name PAITITÍ evokes the legendary city of gold, a hidden treasure within the jungle. In the same way, wild cacao is transformed into chocolate that encapsulates the purity and spirit of the Amazon.

A Challenge: Creating the Incomparable

The next step was designing our own winnower to process the cacao. With each prototype, we moved closer to the product we had envisioned: a dark, robust chocolate infused with the essence of the jungle. Its texture and flavor capture the purity of 100% natural cacao while preserving the characteristic aroma of the Amazon.

Decisions: Learning from Chocolate

Vladimir recalls the early experiments:

“We studied a lot of literature, and the basics were clear: we had to roast the cacao. We did it manually, grinding it with a stone mill (batán) in Ricardo’s kitchen. Although we achieved a liquid texture, the flavor wasn’t convincing. We were told the fermentation and roasting were wrong. But we kept trying, learning from wild cacao, and refining every step.”

Through trial and error, they made a crucial decision: to invest in a conching machine and thoroughly study the properties of cacao. This led them to a remarkable discovery—one of the world’s finest cacao varieties was in their homeland: wild Amazonian cacao from Bolivia, a true gem for crafting a unique and exotic chocolate.

1998: The First Step

Upon returning from China, Ricardo founded Waki-fs, an initiative born as an extension of Riego Master, aiming to boost Bolivia’s agricultural development. His vision extended beyond crops; he sought to protect the environment and add new value to the country’s natural resources.

Although introducing modern irrigation systems was a challenge full of obstacles, the effort began to bear fruit. First, in the Altiplano; then, in the valleys, where an unexpected opportunity arose with raspberries. This delicate fruit required careful handling, and Ricardo sought a way to process it to prevent waste. That’s when an idea emerged: combining raspberries with chocolate.

The 90s: A Dream in the Far East

Our story begins on the other side of the world, in China in the early 1990s, when the country was just beginning to open up to the West. At the time, traveling to this giant Asian nation meant long journeys, and communications took days to arrive.

It was then that Ricardo, a Bolivian who had just graduated with a master’s degree in agricultural economics, decided to venture into China to explore rural industries. In Beijing, he met a fellow Bolivian studying at the prestigious Peking University. That encounter was no coincidence; both shared the same vision: to develop their homeland, Bolivia—a country rich in natural resources and culture, yet so distant at that moment.

New Paths: Discovering Cacao

Cacao soon became Ricardo’s main focus. More than just an ingredient, it was a gateway to the sustainable development of the Bolivian Amazon. He abandoned raspberries and dedicated himself to researching the potential of this ancestral fruit, whose essence could help preserve the forests while adding economic value.

Vladimir Campos, an agronomist passionate about engineering, botany, and geology, joined this mission. Together, they guided Waki’s transition into the world of cacao. Their first raw material came from Caranavi, in the Yungas region, although at the time, they were still newcomers to the art of working with cacao.