how grows
Our cacao
Shaded by native species of the Atlantic Forest, our cocoa grows on the banks of the Aliança River sharing the landscape with açaí palm trees, peach palm, coffee and cupuaçu . Organic and biodynamic management guarantees the production of high- quality cocoa, grown in order to respect the environment, man and his interaction with nature.
processing
Harvesting, fermenting and drying
Each fruit is harvest and carefully selected by hand. Only ripe and healthy fruits enter in to fermentation process. In a fermentation house cocoa beens are fermented in wooden boxes, covered with banana leaves. After a few days of fermentation, the beans pass into the drying process. The fermented cocoa beens dry on the light and heat of the sun. The dryer completes the process and helps on rainy days. All beneficiation process is done in order to preserve the richness of aromas and specific flavors.
experience our
Ararauna chocolate
"tree to bar"
Our chocolate is hand-crafted in tiny batches from carefully selected cocoa beens. We take our time to make sure each chocolate bar is special and unique.
Only cocoa and sugar!
"Directly from the cocoa tree to your mouth"
