(Cacau cabruca do sul da Bahia)
Southern Bahian cabruca cacao is a distinct and ecologically rich variety of cacao grown in Brazil's Bahia region, particularly within the lush expanse of the Atlantic Forest (Mata Atlântica). It is typically Amelonado in variety—a type of Forastero cacao with a rounded, melon-like shape and a smooth, ridged surface.
The pods are golden-yellow or orange when ripe and moderately sized. Inside the pod, the beans are coated in a sweet, juicy white pulp that carries mild notes of tropical fruit and citrus. This pulp plays a critical role in the fermentation process, helping to initiate the transformation of bitter raw beans into flavor-rich cocoa.
The beans are typically medium-sized and plump, with a thick husk, a high cotyledon (nib) to shell ratio, and a deep purple and reddish hue. Read more
What sets this cacao apart is not only its flavor potential but also the traditional agroforestry method used to cultivate it—called "cabruca". In this system, cacao trees are grown under the natural forest canopy, allowing for the preservation of native biodiversity and the sustainable coexistence of agriculture and nature.
The primary variety cultivated in this region is Parazinho, which is known for its fine flavor and ideal fermentation properties. Beans are fermented, sun-dried, and roasted, producing cacao with deep, complex notes—sought after by artisanal chocolate makers.
However, the cabruca system is more than a growing method—it's a cultural heritage. Passed down through generations, it sustains both forest ecosystems and rural communities. Recognized by the Slow Food Foundation as a Presidia product, Southern Bahian cabruca cacao represents a harmony between tradition, sustainability, and exceptional taste.
