Brazil · Pará (Tomé-Açu, northeastern Pará)
reviewed
Amelonadoadmixture
Tomé-Açu in northeastern Pará is known for diversified agroforestry (the locally developed SAFTA system) introduced by Japanese-Brazilian settlers, with cacao grown alongside açaí, black pepper and timber species. Tomé-Açu cacao holds a Brazilian geographical indication.
Country
Brazil
Region
Pará (Tomé-Açu, northeastern Pará)
Growing region
Americas
Coordinates
-2.42°, -48.15° (approx.)
Elevation
20-100 m
Producer
multiple
Genetic groups
Amelonado, admixture
Traditional class
Forastero
Also known as
Tomé-Açu, Pará Amazon cacao
Bean notes
Mixed Amazonian and selected hybrid material; the wider Amazon basin is the centre of the species' natural genetic diversity.
Harvest season
main harvest roughly Mar-Aug, varying by farm
Fermentation
Smallholder and small-facility box fermentation, typically 5-7 days.
Drying
Sun-dried on raised platforms and barcaça-style decks.
Flavour
cocoa · nutty · yellow fruit · mild acidity
Updated
2026-05-22
Sources
Motamayor et al. 2008, PLoS ONE (genetic clusters)
USDA FAS, 'Brazil's Role in the Global Cocoa Landscape', GAIN report BR2025-0028