Available Seeds

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Updated: 2 days ago

Theobroma grandiflorum

Variety:

Cupuassu

Scientific Name:

Theobroma grandiflorum

Origin:

Costa Rica

Prices:

5 seeds for 15 USD

The Fruit:

Possibly the most famous and most liked wild Cacao. The fluffy flesh of the pods are sweet when you put them in your mouth and as you get closer to the seeds they become sour and very intense with a distinct taste I cannot compare to anything else. We love to put them in smoothie with Coconut water and Sugarcane juice, the ultimate refreshment that’s also filling, satisfying and super nutritious. In Brazil the native Ameroindians highly valued this fruit. The juice of the pulp was a traditional drink for pregnant and breastfeeding women.

Rollinia deliciosa

Variety:

Rollinia, Biriba

Scientific Name:

Rollinia deliciosa

Origin:

Costa Rica

Prices:

10 seeds for 10 USD

The Fruit:

Sweet vanilla pudding with a hint of lemon, and a very smooth creamy texture. Seeds from the best rollinia we ever had. From Costa Rica.

Garcinia mangostana

Variety:

Mangosteen

Scientific Name:

Garcinia mangostana

Origin:

Costa Rica

Prices:

8 seeds for 12 USD
50 seeds for 60 USD
100 seeds for 100 USD

The Fruit:

This sweet tangy and juicy fruit deserves its title: The Queen of Fruits. The hard purple shell breaks up under the pressure of the palm to reveal the juicy white goodness inside. Its juiciness and luscious taste makes it a perfect companion to Durian - The King of Fruits. The seeds are actually embryos of the mother tree, this fruit grows true to type.

Quararibea cordata, Matisia cordata

Variety:

Columbian Sapote, Zapote

Scientific Name:

Quararibea cordata, Matisia cordata

Origin:

Costa Rica

Prices:

5 seeds for 12 USD
100 seeds for 180 USD

The Fruit:

Our favorite American fruit: sweet, juicy and satisfying. It is a juicy honey-pumpkin mix with a smooth feeling in the mouth like a milkshake. The flesh and fibers remind to mango while the taste is sweet with no tart tones. When its season we eat this fruit as a whole meal, about 5-8 fruits per person. The fruits usually weigh 3-500 grams.

Bactris gasipaes

Variety:

Peach Palm

Scientific Name:

Bactris gasipaes

Origin:

Costa Rica

Prices:

10 seeds for 10 USD

The Fruit:

The fruit got its name from the taste of its fermented pulp: it reminds of peach. The native Amerindians chew the cooked pulp and left to ferment for 1-2 days to get their traditional everyday drink when they mixed with water. They left to ferment for 8 days to get an alcoholic beverage used to celebrations. The Peach Palm tree provided important staple food to the Amerindians. They consumed both the fruit and the heart of palm. They highly valued the fruit due to its nutritional values. It is a good source of carbohydrates and fat, contains a lot of vitamin A, iron, thiamine, riboflavin and niacin. The fruit is edible after boiling otherwise it contains calcium oxalate and has a trypsin inhibitor. It is common to simply cook the fruit for 1-3 hours. To make a fermented beverage today locals mix the cooked flesh with sugar and water and let it to ferment for 1-2 days. The heart of palm is used raw or cooked to salads, side dishes and to plant based meals that reminds of seafood as the cooked heart of palm has good texture and nice taste. The seed is oily and have a pleasant coconut-like flavor. It is edible raw. Locals make a drink from the raw seeds adding sugar and water. The germination of this seed normally takes 30-90 days, in some cases 180 days. The seedling gives fruit in 3-4 years.