Our journey in the Amazon began in 2007 with the founding of the Anavilhanas Jungle Lodge, located on the banks of the Rio Negro, opposite Anavilhanas National Park. Since then, sustainability has been at the heart of our mission, reflecting our belief in the power of tourism as a tool for conservation. 

ARCHITECTURE

We chose a historic, listed building in the center of Manaus, a remnant of the golden age of rubber, as our setting to give new meaning to its history and add value to its surroundings. We also sought to highlight Amazonian traditions, from decoration to landscaping — our tropical garden is composed of native species, which help form a green roof that protects against the heat.

ENERGY

We use solar panels to heat water, reducing the consumption of electricity and fossil fuels. We also focus on everyday efforts, such as choosing equipment with lower energy usage.

WASTE MANAGEMENT

We follow a series of important measures, including the separation, cleaning, and organization of recyclable waste. Local cooperatives handle the collection and processing of these materials, while Nespresso coffee capsules are sent through reverse logistics.

We also avoid single-use plastic as much as possible: our bins are lined with kraft paper bags, and we use no plastic bottles or straws in our restaurant, bar, or minibars. We offer free drinking water in glass bottles to guests and staff. The bathroom amenities are biodegradable and provided in dispensers.

The used oil from our hotel restaurant is carefully stored in containers and then sent to a specialized company that turns it into biofuel.

Electronic waste, such as light bulbs, batteries, and accumulators, is separated and delivered to facilities that ensure proper disposal.

COMMUNITY

We believe in the importance of valuing and empowering the local community. We prioritize hiring locally and maintain a policy of paying salaries above market rates, in accordance with the CLT contract model.

In addition to basic benefits, we offer interest-free loans so our employees can get involved in other projects, and we invest in their professional development through English courses and seminars focused on occupational health and safety. We also have an accident prevention committee and an open ethics channel for reporting concerns.

We also choose to work with regional suppliers and small producers, from the ingredients used in our kitchen to the decorative objects throughout our spaces.