During my recent trip to the state of Rondônia, in the heart of the Brazilian Amazon, I had the opportunity to meet passionate producers and discover an unexpected botanical treasure trove. On a simple rustic table, lined up like natural jewels, eight varieties of cocoa pods caught my eye. Each one tells a story, has its own origin, and its own flavor.

Here is an overview of the respected varieties, all grown in this region that is still little known to the general public but full of potential for the future of quality chocolate.

1. CEPEC 2002

Developed by the CEPEC research center (Cocoa Research Center in Ilhéus, Bahia), this variety is the result of crossbreeding aimed at improving resistance to diseases, particularly moniliosis and brown rot. Its pod is oblong in shape, often green when ripe. CEPEC 2002 is appreciated for its robustness and adaptability. In terms of aromatic profile, it offers classic, balanced woody and cocoa notes, which often serve as the basis for more complex blends.

2. PS1319

Originally from Peru, the PS1319 clone belongs to the “Pound” series of clones, originally selected for their vegetative vigor and aromatic potential. This variety has an elongated, orange-yellow pod with beans rich in fat. When tasted, it reveals woody aromas, notes of dried fruit and sometimes raisins, as well as a creamy texture on the palate. It is a variety often used in crossbreeding programs to improve cocoa quality.

3. PH 16

The PH 16 clone comes from the Parinari Hybrid series, initially developed for its disease tolerance and productivity. It is one of the most widely planted varieties in certain regions of Brazil.

Its pod is green-yellow in color when ripe. Aromatically, it has a good balance between bitterness and acidity, with a beautiful cocoa intensity. This profile makes it ideal for smooth-textured dark chocolate coatings with a high cocoa content.

4. CP 49

CP stands for “Centroamericano Progreso,” and CP 49 is a clone native to Costa Rica, in Central America. This variety is distinguished by its intense red, ribbed pod.

Introduced to Brazil for its vigor, it has a good yield. On the palate, it offers a profile marked by woody aromas, sandalwood, and a hint of astringency that can be softened by controlled fermentation. It appeals to lovers of full-bodied chocolate.

5. IPIRANGA 01

A local variant, IPIRANGA 01 is the number one selection program in the Rondônia region. Its pod is orange-red, large, and ribbed.

Although it has not yet been extensively studied in the laboratory, it already appeals for its floral aromas, honey notes, and smoothness on the palate. With its high-fat cocoa beans, it offers good potential for high-end chocolates. A great asset for Bassan Chocolat.

6. SJ 02

SJ stands for São Jorge, a variety grown in agroforestry. It is distinguished by its high percentage of well-formed beans, carefully fermented and dried. Its orange pod contains raw cocoa with aromas of blond tobacco, oak moss, and roasted cocoa. When tasted, it is perfect for full-bodied chocolates reserved for the most discerning chocolate lovers.

7. CEPEC 2204

Another CEPEC selection, CEPEC 2204 has a green, bumpy pod. It stands out for its balance between yield and aromatic finesse. Its profile is built around aromas of yellow fruits and citrus, with a lively acidity. The beans are then processed to fully reveal their potential in chocolates with woody notes and a high cocoa content.

8. BN 34

The BN 34 (Banco Nacional) clone was selected for its overall balance: resistance, yield, and finesse. Its pale green pod contains cocoa beans that produce chocolate with aromas of hazelnut, white flowers, and tropical fruits. When processed into cocoa powder, this variety offers delicate and persistent profiles. It is ideal for Bassan Chocolat's signature creations, with low local delivery costs thanks to Brazilian production.

Conclusion

These eight varieties represent only a sample of the cocoa biodiversity present in South America. The fruit of the cocoa tree, in all its diversity, is an inexhaustible source of aromatic discoveries.

Through this trip to Rondônia, I was able to see how producers have a living heritage of exceptional value in their hands. Preserving these high-quality cocoa beans, studying them, and promoting them in products with beneficial fatty acids that improve blood circulation is one of the most exciting challenges for the future of Bassan Chocolat.

Because behind every cocoa pod, there is a story, a terroir, a unique taste to reveal to the world.

Dan