The mora — the wild Andean blackberry — is smaller, darker, and sharper than the blackberries most Americans know, with a tartness that stands up instead of fading into sweetness. It grows across Colombia's countryside and gets picked at its peak, then worked into the yogurt itself rather than sitting on top as an afterthought.

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The milk underneath comes from water buffalo living exactly as nature designed them to — 100% grass-fed, fully free-range, year-round in the Colombian Andes. Richer and higher in fat than cow's, it sets thick on its own, so there's enough body to carry a fruit this dark and tart without thinning out. The color goes almost purple where the two meet.

 

Three American Cheese Society awards are simply evidence of the work.