Cocoa is deeply rooted in Bahia, both botanically and culturally. Our beans are grown in the traditional Cabruca system: a natural agroforestry system that protects biodiversity and preserves the rainforest. We work in partnership with the Cabruca Cooperative , an association of small-scale farming families who, for generations, have worked with the forest, not against it. All stages of processing—from fermentation to packaging—are carried out locally . This means that all added value remains local, and you receive a product with provenance, identity, and responsibility.
Manufacturing and Crafts
Será cocoa is carefully produced by hand, from harvesting to packaging.
To achieve this, our 100% organic beans undergo nine stages. This ensures impeccable quality, from seed to cup.
Production is divided into two stages: first, the cocoa is harvested, opened, fermented, and dried. All of these steps are carried out outdoors, and weather conditions directly influence the cocoa:
1. Cabruca-style cocoa cultivation
Our cocoa is grown using the Cabruca system: under the natural shade of large rainforest trees. This traditional cultivation method from southern Bahia protects biodiversity and preserves the ecosystem. The trees are cared for entirely by hand—carefully, sustainably, and in harmony with nature.
2. Harvesting and opening cocoa pods
Only ripe cocoa pods are harvested by hand—twice a year. Using machetes, we split the pods open directly on the plantation and carefully remove the seeds and their bittersweet pulp. This step is crucial to the quality and freshness of the final cocoa mass.
3. Fermentation under banana leaves
Fresh cocoa beans are fermented in wooden boxes lined with banana leaves. They are turned daily for seven days. This fermentation is essential: it eliminates bitter substances, develops aromas, and creates the basis for our cocoa's full-bodied flavor.
4. Drying on Barges
After fermentation, the grains are spread out on so-called barges—drying platforms with movable roofs—and dried in the sun for about a week. This gentle method preserves quality and prevents mold growth.
From roasting the beans to the finished cocoa block...
5. Careful roasting of almonds
Dried cocoa beans are slowly roasted at low temperatures. This artisanal process enhances the delicate flavor notes and preserves valuable ingredients, such as antioxidants.
6. Peeling cocoa beans
After roasting, the beans are dehulled. This step, often done manually, is crucial for obtaining pure cocoa nibs, which are the basis of high-quality cocoa.
7. Grinding the nibs with stone mills
The cocoa nibs are ground in traditional stone mills for at least 24 hours. This slow processing preserves the aromas and ensures a velvety texture to the chocolate mass.
8. Cocoa Tempering
The liquid cocoa mass is tempered through a controlled heating and cooling process. This process stabilizes the cocoa butter crystals and gives the chocolate its characteristic shine and perfect break.
9. Pour into molds
Finally, the tempered chocolate is hand-poured into individual molds. After cooling, unique bars are created, reflecting the authentic flavor of cocoa from southern Bahia.
Why cocoa?
Raw, unsweetened cocoa is considered a true superfood because it's exceptionally rich in nutrients. It's packed with vitamins, minerals, and bioactive plant substances.
- Theobromine – gentle energy: Cocoa contains theobromine, a natural alkaloid that provides a gentle, long-lasting energy boost without causing jitters. It can stimulate blood circulation in the brain and improve mood.
- Magnesium – nerves and regeneration: An excellent source of magnesium, cocoa relaxes muscles, supports nerve and heart function, and has an antispasmodic effect. Thus, it can help reduce stress and promote regeneration.
- Antioxidants – Cellular Protection: Flavonoids, abundant in cocoa, have a strong antioxidant effect. They protect cells from free radicals, promote blood circulation, and support the heart and blood vessels.
- Iron and Zinc – blood formation and metabolism: Cocoa provides iron, which is important for hemoglobin formation and oxygen transport, as well as zinc, which supports numerous enzymes and metabolic processes. Together, these trace elements promote healthy energy balance.
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Well-being and mindfulness
Find out more in the magazineCocoa is rich in nutrients for the body and mind. It contains theobromine, which keeps you awake, magnesium for muscle function and relaxation, and flavonoids (antioxidants), which strengthen blood circulation and the cardiovascular system. These "happiness molecules" (anandamide) also increase well-being.
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Sport and Endurance
Find out more in the magazineCocoa provides magnesium and valuable nutrients, which are especially helpful after a strenuous workout. After an intense workout, cocoa provides the body with optimal magnesium, promoting rapid and natural regeneration and preventing cramps.
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Women and Menstrual Cycle
Find out more in the magazineFor women, pure cocoa can act as a "natural remedy": it relieves menstrual symptoms and transforms the cycle into a more powerful and conscious one. Furthermore, cocoa is part of centuries-old heart-opening rituals.
Our 200g pack makes a wonderful gift for yourself or a loved one, to start welcoming cocoa into your daily routine.
200g Will Cocoa
- Regular price
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R$ 82,00 - Regular price
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- Sale price
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R$ 82,00
For rituals and ceremonies, we offer our Cacao Circle Kit for Facilitators:
A complete set with a 450g package of Será Cacau, the cocoa spice blend, and Brazilian Breu Branco incense. This allows facilitators to provide high-quality cocoa to the entire group and organize effective ceremonies.
Sera Circle Kit
- Regular price
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R$ 220,00 - Regular price
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- Sale price
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R$ 220,00
Organic certification:
Our cocoa is certified organic. The Biodynamic Institute for Rural Development (IBD) verifies and confirms compliance with strict ecological standards (IBD is the largest Brazilian certification body and is accredited by IFOAM - Organics International).
Furthermore, we comply with the European Union's organic guidelines and hold its eco-label. No pesticides or chemicals—for a healthy world.
Our company in Germany is also certified organic by the organic certification agency: ÖkoP Zertifizierungs GmbH with code number DE-ÖKO-037.
Analysis and Purity:
Independent laboratory analyses (BAV Institute) confirm our promise of quality.
Nutritional analysis per 100g shows: about 637 kcal of energy, 56.6 g of fat (of which 35.0 g are saturated fatty acids), 13.6 g of protein, 15.2 g of fiber and only about 1.2 g of sugar.
Our cocoa also contains important minerals and has no added sugar, dairy or additives.
Heavy metals:
The measured values (e.g. cadmium 0.16 mg/kg, nickel 7.0 mg/kg) are well below the EU limits, so our cocoa can be consumed without any worries.
Complete laboratory data are available upon request.
