Sakaguchi's Farm
Sakaguchi's Farm
Geographic coordinates of the cacao harvesting site:
02° 24' 14.9" S | 48° 09' 59.3" O
TOMÉ-AÇu - Pará - Amazônia – Brasil
Planted in an agroforestry system by Francisco Wataru Sakaguchi, the cacao harvested in Tomé-Açu, Pará, reveals delicate notes of fresh fruits, spices, and nuts. These beans are the result of the “Natural Agriculture” practiced on the Sakaguchi family farm, where subtle physical relationships and spiritual connections are considered in the cultivation of food.
Francisco is the son of forestry engineer Noboru Sakaguchi, who moved to Brazil in the mid-20th century. After arriving in Pará in 1957 as a graduate from Tokyo University of Agriculture (Tokyo-Nodai), Noboru initially dedicated himself to rubber tree cultivation, but quickly realized that monoculture systems were unsuited to the region’s tropical environment.
In the 1920s and '30s, Japanese immigrants had been encouraged to implement large-scale monocultures in the Amazon, especially for cacao. These attempts repeatedly failed due to a lack of knowledge about local conditions. Francisco points out that the early settlers “cleared the land with fire, planted cacao in full sun instead of shade, and struggled with pests” —highlighting the importance of adapting agriculture to the forest, not forcing it.
His response was to regenerate the land through a diverse agroforestry system—what Francisco later called his father’s “fruit salad” approach:
“Plant a mix. Not everything will survive, but that’s not a problem. If one fails, it loses its place. Plant something else.”
By combining natural regeneration with the planting of commercial species, Noboru created a system based on variety and resilience. Today, the Sakaguchi farm is home to an extraordinary diversity of over 80 fruit and forest species, including cacao, cupuaçu, coffee, açaí, guaraná, black pepper, Chinese cinnamon, cardamom, mangosteen, rambutan, camu-camu, and many more.
Noboru’s insight and persistence helped shape what is now considered one of the most successful examples of agroforestry regeneration in the region. The farm’s current success is not only ecological but also cultural, representing decades of learning, adaptation, and reverence for the forest.
Carrying forward this legacy, Francisco now identifies himself more as an extractor than a farmer. He combines Natural Agriculture with traditional agroforestry methods, reducing chemical use and deepening the connection between biodiversity and product quality.
“In terms of flavor and safety, the product is already different. You avoid chemicals and gain the influence of nature itself—on the taste, the aroma, and the health of the fruit,” says Francisco.
Today, the Sakaguchi family’s cacao stands out not only for its unique sensory qualities but also for its deep-rooted history and contribution to forest regeneration and sustainable agriculture in the Brazilian Amazon.