Camu Camu taste is great as is! Let your face totally pucker up eating the first two or three, then you can eat another 50 without further objection to the acid, and able to enjoy the great flavor. Best when swimming in the Rio Negro, bobbing for the floating fruits.
I have seen pictures of a terra firme tree type camu camu, which I am not familiar with.
Most camu camu grow in very acidic conditions, well below 5 pH, where they are high and dry in blazing light on a white beach part of the year, and the top is several meters under water for a month or more at the other extreme of the year. Perhaps these conditions could be reproduced in a fine display at The Land at Epcot Center of Disney.
The home grower here might need to buy distilled water, and then soak dry leaves in the water for several weeks to provide blackened tannic water.