SWEET – TANGY - UNEXPECTED
Also known as golden berries, physalis, or cape gooseberries, in Colombia we called them Uchuvas. This small, vibrant fruits grow high in the Andes, between 1,900 and 3,000 meters above sea level, in rich volcanic soil, alongside coffee, cacao and quinoa.
Once handpicked, their delicate papery husk is removed to reveal a bright, golden fruit about the size of a cherry tomato. Fresh, they offer a tropical sweetness with lively notes of pineapple and mango.
To intensify their flavour, the berries are gently dehydrated — concentrating their natural sweetness and tang into something deeper, more complex. Each one is then coated in rich Colombian fine flavour dark chocolate, creating a striking contrast: vibrant acidity meets smooth cacao depth.
The result is bold, balanced and unexpectedly addictive.
WHY YOU’LL LOVE THEM
• Bright tropical tang
• Deep dark chocolate richness
• A satisfying chewy bite
• A slow, indulgent melt
NATURALLY NOURISHING
Inca berries are naturally rich in fibre and vitamin C, while dark Colombian chocolate adds depth, antioxidants and intensity.
HOW TO ENJOY
Perfect on their own — but also extraordinary sprinkled over granola, pancakes, porridge, ice cream or desserts.
Or simply enjoy straight from the jar… if you can stop
Crafted in Colombia. Shared in Australia. Designed to surprise.
Packaging: 250 g glass jar.
Ingredients: Coating: Dark chocolate 53% cocoa (Sugar, cocoa mass, cocoa butter, emulsifier (soy lecithin) and vanilla flavour. Centre: Dried inca berry. Polishing agent (Arabic gum).
ALERGEN ADVICE CONTAINS SOY, MAY CONTAIN TRACES OF MILK.
PACKED IN A FACILITY THAT ALSO PROCESSES NUTS.
Best kept below 20ºC
SWEET – TANGY - UNEXPECTED
Also known as golden berries, physalis, or cape gooseberries, in Colombia we called them Uchuvas. This small, vibrant fruits grow high in the Andes, between 1,900 and 3,000 meters above sea level, in rich volcanic soil, alongside coffee, cacao and quinoa.
Once handpicked, their delicate papery husk is removed to reveal a bright, golden fruit about the size of a cherry tomato. Fresh, they offer a tropical sweetness with lively notes of pineapple and mango.
To intensify their flavour, the berries are gently dehydrated — concentrating their natural sweetness and tang into something deeper, more complex. Each one is then coated in rich Colombian fine flavour dark chocolate, creating a striking contrast: vibrant acidity meets smooth cacao depth.
The result is bold, balanced and unexpectedly addictive.
WHY YOU’LL LOVE THEM
• Bright tropical tang
• Deep dark chocolate richness
• A satisfying chewy bite
• A slow, indulgent melt
NATURALLY NOURISHING
Inca berries are naturally rich in fibre and vitamin C, while dark Colombian chocolate adds depth, antioxidants and intensity.
HOW TO ENJOY
Perfect on their own — but also extraordinary sprinkled over granola, pancakes, porridge, ice cream or desserts.
Or simply enjoy straight from the jar… if you can stop
Crafted in Colombia. Shared in Australia. Designed to surprise.
Packaging: 250 g glass jar.
Ingredients: Coating: Dark chocolate 53% cocoa (Sugar, cocoa mass, cocoa butter, emulsifier (soy lecithin) and vanilla flavour. Centre: Dried inca berry. Polishing agent (Arabic gum).
ALERGEN ADVICE CONTAINS SOY, MAY CONTAIN TRACES OF MILK.
PACKED IN A FACILITY THAT ALSO PROCESSES NUTS.
Best kept below 20ºC
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