Tree to Table

We’re passionate about being on the ground and visit extractavists every year during the acai harvest. Since 2016, our annual trips to the Amazon Rainforest have been primarily about fostering and nurturing relationships with forest communities and within the açai value chain. From the isolated communities harvesting the berries, to the producers washing and 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 premium and sustainable level. We have experienced first-hand the benefits of being present and accessible to producers and by sharing information and collaborating on projects, we can really add value to the whole process and end product.


We are proud to be an active participant in the ongoing dialogue between acai producers, NGOs, distributors and government entities in Brazil to manage the growing global demand, whilst preserving the forest and maintain the imorptant social role that acai has in the Amazon. Subscribe to our newsletter and follow our social pages for live updates from the Source.

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. 

Our founder, Steph, working the Batedor do Açai – 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, sanitised, soaked and put through a machine that separates the seed from the flesh. From there, the açai puree is packaged, flash-frozen to maintain chemical structure, and shipped in frozen storage.