Brazil CEPOTX Organic

Region and Country

Xingu region, state of Pará, Brazil

Story

The Xingu basin is one of the largest protected areas in the world. It houses a mosaic representative of Brazilian cultural diversity, combining indigenous territories and areas of conservation.

This cacao is grown  by 130 members of 6 different cooperatives, all members of second level cooperative CEPOTX. In total, about 300 families are involved in cacao production through CEPOTX.
Their production is done in an agro-forestry scheme. Cacao is grown along with other crops like banana, babassu, açai, Brazil nut and other local varieties.

Cacao production contributes to promote reforestation of native species and biodiversity preservation in the area. CEPOTX is an organization of farmers who take pride not only in their cacao, but also in their contribution to the local economy and environment.

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.