Our production is sustainable,
both social and environmentally.
We preserve the Rainforest.
We are helping Brazil’s Cacao production regain the recognition for its high level of quality.
Our cacao comes from Fazenda Santa Rita, located at Mata Atlântica, one of the Rain Forests with the largest biodiversity on the planet. The Cacao trees grow and produce at our “Terroirs” under the shade of many native and rare trees, some of which famous for their exquisite hardwoods. Among them, the Potumuju, a majestic tree that can reach up to 75 Feet in height. This rare tree names one of our three valleys, where the Pratinhas River quietly runs with crystal clear waters.
Our families have been growing Cacao since the early 1900’s and now, through novel practices and techniques, we are helping to re-write Bahia’s Cacao history.
15º 13’57.69” S 39º 21’03.25” W
Our cacao varieties are derived from hybrid Forastero and Trinitario species. We also have the unique amelonado Low-Amazon variety called Pará, natural of Brazil. They are now being separated by lots in our Terroirs, to preserve the unique qualities of each one.
We created our own unique harvest and post-harvest protocols to maintain the high standards and consistency of our processed Cacao. All the way from hand-picking the ripe cacao pods from our orchards, the selection of the right beans, the perfect fermentation time for each variety and the sun drying at our new solar decks with custom designed sliding mesh drawers.
We also source wet cacao from neighboring farms to be processed at our farm.
We are constantly replanting in the Cabruca System, under the canopy and shade of the native forest. At our Nursery we have seedlings with the best genetics. Trained collaborators and technicians monitor the evolution of our Cacao trees at every step. We are also mapping the different types of endangered hardwood trees at our farm and plan to plant over 5 thousand seedlings in the next few years.
Native sustainable growth
in harmony with the Rain Forest
Check out the media coverage
Improvements in Cacau production aiming the american market
Blogger Zelia Frangioni describes her visit to Vale Potumuju
A report on Bahia's Cocoa newly recovered trail