Brazil CEPOTX Organic Cooperative


Prices upon request

Product description

The northern state of Pará is the biggest cacao producing region in Brazil. In this state, near the city of Altamira, CEPOTX was founded in 2015 by small scale farmers to improve their quality of life. The Cooperative offers an Organic Production Program to its members. Program members receive organized support to maintain, improve and grow their small scale organic production of cacao and other cash crops. This long term support has allowed the members of CEPOTX to improve their incomes without having to encroach the Amazon forest.

Net weight 50 kg
Weight N/A

South America




State of Pará, Transamazônica and Xingu



Production Model

Cooperative or Association

Fermentation Process

Individually Fermented

Flavour Profile

Cacao, Fresh Fruit

REGION AND COUNTRY Transamazônica and Xingu, state of Pará, Brazil   STORY The Xingu basin is one of the largest protected areas in the world. Home to rich cultural and natural resources, it contains indigenous territories and conservation areas. CEPOTX was founded in 2005 as a second level cooperative and represents about 150 producer families who belong to 6 different cooperatives. Cacao is cultivated in an agroforestry scheme along with other local varieties such as banana, babassu, açai, and Brazil nut. Through sustainable cacao production, the cooperative's members contribute to the reforestation of native species and preserving the local biodiversity. As the biggest organic cooperative in Nortern Brazil, CEPOTX has been investing efforts and resources to increase scale and efficiency to accelerate the sustainability of the cocoa sector in the region.   HARVEST  October – March (main harvest), June – September (mid-crop)   GENETICS  Hybrid cacao 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. 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 sunlight.   FLAVOUR PROFILE  Powerful body with tropical fruit acidity; deep chocolate base with notes of star fruit, apple, dates, oak wood, cloves, walnuts and hazelnuts.

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