Brazil CEPOTX Cacao Cocoa Beans 1kg

Xingu region, state of Pará, Brazil

Story

One of the world's biggest protected areas is the Xingu basin. It contains a mosaic that combines native lands and protected regions to illustrate the richness of Brazilian culture.

130 members of six distinct cooperatives, all of which are a part of the second-level cooperative CEPOTX, grow this cocoa. Through CEPOTX, about 300 families are involved in the cultivation of cocoa.
They are produced under an agro-forestry programme. Other crops like bananas, babassu, açai, Brazil nuts, and other regional types are produced alongside cacao.

The local biodiversity is preserved and natural species are encouraged to be replanted thanks to the production of cacao. CEPOTX is a group of farmers that are proud of their cocoa as well as what they have done for the community's environment and economy.

Harvest

October – March (main harvest), June – September (mid-crop)

Genetics

CEPOTX works with cultivars of hybrid varieties, developed at the clonal gardens of CEPLAC: Maranhão, Pará and Parazinho.

Post Harvesting Process

Fermentation is done individually by each farmer on their own property. On average, fermentation takes about 7 days. The post harvesting protocols are developed by technical advisors who control the quality of beans produced at each farm. Beans are fermented in wooden boxes and spread out to dry on cement patios in the sun for an average of 5 days.

Flavour

Powerful body with tropical fruit acidity; deep chocolate base with notes of star fruit, apple, dates, oak wood, cloves, walnuts and hazelnuts.