Tree to Table

We’re passionate about connection to source and visit the rainforest every year during the harvest. Since 2016, our annual trips to the Amazon have always about nurturing relationships with communities and deepening our understanding the different value chains. From the communities harvesting the berries, to the producers preparing the fruit, we make it our mission to get to know the people and the process.



We invest a great deal into the process of sourcing açai and are continually working on how we approach this at a  sustainable level. We have experienced first-hand the benefits of having a presence on the ground, making ourselves accessible to producers and sharing information on sustainable action. For us, this is key to adding value to the supply chain and guaranteeing the quality of the final product.


Follow our social pages for live updates from the forest: August-October 2020

By truly understanding the process and learning about the forest, we believe we can achieve the ultimate, responsibly-sourced product. The berries that began their journey in one of the most beautiful places on earth will make their way to açai lovers throughout the UK. 

Boa Vida founder, Steph, working the Batedor – a small acai mixer that exists in nearly every home along the Amazon estuary.

  • We work directly with local suppliers who are responsible for sourcing the best quality açai. The quality of our product is a testament to many years of experience and a desire to achieve the best results.

  • The height of açai harvest season stretches over a three-month period. Beginning in July, the small round fruits, clustered on braid-like inflorescences at the top of each açai stem, begin to turn a dark shade of purple. By September the açai harvest season is usually in full swing - each year is a new story for how nature will work.

  • At dawn, açai pickers will go out to the açai groves (açaizais), to assess whether a particular bunch, high up in the sub-canopy, has reached the optimum point of ripeness. This is a critical moment in determining the quality of the resulting pulp.

  • To deliver high quality and good flavour at pulping, the açai at harvest has to be, “bem preto” (really black). Even more highly valued are the fruits that have progressed beyond the glossy purplish black to have an ashy bloom on their skin. This “açai tuíra” is the choicest harvest.

  • The producers use ministry regulated technology to carefully clean the berries to prevent any contamination. The berries are washed, soaked and put through a machine that separates the seed from the flesh. From there, the açai juice is flash-frozen to maintain its powerful nutritional properties and stored frozen until it reaches the customer.