Cocoa

Cocoa Beans

The selected fruit of the cocoa, at the right point of maturation, is broken and its seeds are fermented, when they are transformed into almonds that are dried in the sun, until they have a maximum humidity of 7.5%.

ADDITIONAL INFORMATION, SPECIAL ATTRIBUTES AND CERTIFICATIONS

NCM 1801.00.00
By Cacauicultores do Sul da Bahia

  • IBD
  • 100% Brazilian Product
  • Traditional Brazilian
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LOCATION

Maps

Cacauicultores do Sul da Bahia R. Cristinópolis, 17 - Alto Maron
Itabuna - BA
45603-310

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