hings all started 25 years ago with the confection of homemade jams and jellies in the 19th century house where Lia and Zé Carlos live.
First it was with jabuticaba fruits right from their backyard. Soon, Lia was turning out jams and jellies made of umbú, cambuí, cajá, siriguela, maracuja, and many others. Today, depending on the season, you can find 35 different varieties of jams, as

well as dry fruits and vegetables, chutneys, homemade liqueurs, and spicy peppers. In 1990, when the hotel started up, the chosen name couldn’t be any other but Casa da Geléia (The Jam and Jelly House).
Come visit the Chapada Diamantina!
You’re sure to come by our place.