OUR FRUIT
Where the pulp comes from
Açaí has a home address, and it is not a syrup factory. Ours is the várzea, the Amazon floodplain around Belém, where the palms grow with their feet in the river.
Marina buys the fruit
Marina Sales grew up eating açaí the Pará way, thick, cold and unsweetened, spooned beside dinner. She opened Rio Verde because the bowls in this city tasted like dessert pretending to be fruit.
She still approves every batch. If a delivery tastes thin, it goes back, the flag stays in, and we sell smoothies until the good pulp lands.
MARINA SALES · FOUNDER, HEAD OF FRUIT
Three claims we will stand behind
01
Real origin
Pará pulp from várzea palms, bought through one importer we can name at the counter, frozen within hours of harvest.
02
Nothing added
No syrup, no filler, no colour. Sweetness comes from banana and guaraná in the blend, or from nowhere if you order it straight.
03
Climbed, not felled
Açaí is harvested by climbing the palm, not cutting it. The grove keeps standing, the river keeps its shade, and next season there is fruit again.
THE STAMPS ON OUR CUPS ARE PROMISES, NOT DECORATION. HOLD US TO THEM.
PALM TO BOWL · HOW THE LITRE TRAVELS
- the palmclimbed, not felled
- the rasa14 kg woven basket
- the pulpbatched every 48h
- your bowlsold by the litre
The counter itself
Violet tiles, six blenders, a wall of crates and the pennant by the door. Shot across our own counter on a weekday afternoon, because that is what it actually looks like.
BOWLS BLENDED THIS SEASON
MAXIMUM AGE OF A BATCH BEHIND THE COUNTER
MILLILITRES OF SYRUP IN THE BUILDING, EVER
ORDER AHEAD TONIGHT · THE FLAG GOES OUT AT 7