Growing wild in the eastern sub-region of the Brazilian Amazonia, unrefined cupuaçu butter is a stable butter obtained from the fruit seed of the Cupuaçu tree. It has an earthy/acidic scent which does not overpower the final blend with other ingredients.

The nuts are harvested between January and June and cold pressed + filtered to yield a cream coloured butter.  Cupuaçu butter has a very impressive content of oleic acid and possess a better water absorption than lanolin. 

A solid butter, cupuaçu melts at 25°C and it takes ~1tonne of seeds to produce 135kgs of butter.

Cupuaçu butter can be used for lip balms, soaps, creams, hair products and body butters.

Our purchase of cupuaçu butter from remote indigenous communities throughout the Amazon River basin area helps to preserve the natural habitat and directly improves local economic conditions and sustainability.

Unless otherwise stated, our exotic butters are natural and unrefined.

NATURAL + UNREFINED:  We work directly with cooperatives and artisanal producers who process our range of pure natural raw butters without the use of chemicals.  Some of these are organic in nature and filtered for use retaining the natural characteristic scent and quality. 

We sell our range of exotic butters by weight. Since most of these butters are not re-melted for sale, we use slightly bigger jars.

UNDERSTANDING BUTTERS: Most butters and oils are made up of two components - olein (liquid) and stearin (stearic). This is why some butters easily melt depending on the amount of olein and some solidify under colder temperatures depending on the amount of stearin. This does not affect the product in anyway.

Butters are mainly naturally occurring. However, there are new butters emerging within the cosmetic industry due to market trends. These butters are vegetable oils which are hydrogenated. Hydrogenation yields a saturated butter and these include but not limited to Almond butter, Avocado butter, Coffee butter, Hemp butter, Macadamia butter, Olive butter, Ricebran butter, ..... the list goes on

Naturally occurring butter on the other hand are normally pressed from seeds and do not go through any hydrogenation:
Cocoa, Cupuaçu, Kombo, Mango, Murumuru, Shea, etc.
These are all solid at room temperature depending on both the palmitic and stearic acid content and need heat to melt.

Cocoa butter has 33% stearic and 25% palmitic acid compared to shea butter with 40% stearic and 4% palmitic acid. Looking at these two profiles, cocoa butter is more of a solid butter than shea which makes the latter more easy to apply.  However, due to the high stearic content of shea, the butter becomes quite solid in very cold temperatures.

Unlike most butters, the texture of shea changes during the year.  Much softer in summer and much harder in winter. This does not affect the natural properties of the butter.

INCI : Theobroma grandiflorum
COUNTRY OF ORIGIN : BRAZIL

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