ORIGIN
mocajuba
COMMUNITY/LOCATION
mocajuba - PARÁ
The Unique Landscape of Mocajuba
Nestled along the eastern banks of the Tocantins River in northern Brazil, Mocajuba offers a striking contrast to the dry lands of Tomé-Açu. This region, known as Baixo Tocantins or “Low Tocantins,” is defined by its humid, floodland environment—an ecosystem that plays a crucial role in shaping the unique characteristics of its cacao.
Mocajuba is renowned for producing cacau de várzea (Amazon riverbank cacao), a variety that thrives in deep, moisture-rich, slightly acidic soil, nurtured by the region’s hot, tropical climate. Unlike upland cacao plantations, accessing these fruits requires canoes, especially during the wet season, as the terrain is often submerged or difficult to traverse.
The Distinctive Cacau de Várzea
The Communities Behind the Cacao
Here, riverside and maroon communities are at the heart of production, carefully harvesting the fruit and overseeing each stage of fermentation, drying, storage, and shipment. Their traditional knowledge and sustainable practices align seamlessly with Origin Amazonia’s commitment to quality and environmental stewardship.
Beyond its role in cacao cultivation, Mocajuba holds a special place in Brazil’s history: it was from this very region that the country’s first recorded cacao export departed for Europe in the 18th century.
Mocajuba’s Role in Brazil’s Cacao History
A Legacy Blending Tradition and Innovation
Today, the legacy of cacau de várzea continues, blending tradition with innovation to bring the finest Amazonian cacao to the world.