Copoazú Beans (Theobroma grandiflorum) is a tropical fruit native to the Amazon, closely related to cacao (Theobroma cacao) it is considered one of the Amazon’s most valuable superfruits.

Copoazú beans are the seeds of Copoazú fruit, which are rich in nutrients and have a unique flavor profile. Its profile is complex, rich, and exotic, making it popular in gourmet foods. Copoazú Beans

Though related to cacao, copoazú is not used to make chocolate in the traditional sense. Instead, its seeds are processed into “cupulate”, a chocolate-like product.

Copoazú trees:

• Thrive in agroforestry systems

• Support biodiversity

• Provide income to Amazonian communities

• Are more climate-resilient than cacao

Because they can produce reliably in diverse forest systems, copoazú is considered a sustainable Amazonian crop. Our origins are from Ecuador and Peru.

Copoazú Seeds: https://cocoasupply.com/

• The beans are relatively large, flat and oval-shaped, with a brown or dark brown color.
• The size is about 2 -3 cm in length and 1-2 cm in width.
• The texture is hard, and crunchy on the outside with a slightly soft interior.
• The aroma is rich and nutty, with hints of fruit and spices.

THIS IS A RAW-AGRICULTURAL PRODUCT. This means it is meant for further processing, as its shell has not been cleaned to be consumed.

Copoazú is especially common in:

• Brazil

• Peru

• Ecuador

• Colombia

In Brazil it is a standard flavor in ice creams, desserts, and sweets.

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