The cocoa tree (Theobroma cacao L. “Theobroma” meaning “divine food” in ancient greek) is a plant of the Sterculiaceaefamily found in regions of hot and wet climate. It ideally requires a sandy-clay soil (found between 20°N and 20°S) and grows best at an altitude between 1300 and 2300 feet above the sea level.

Native to Central America and the Amazonian basin, it is a delicate and fragile tree, intolerant to very high and low temperatures and most vulnerable to pests and fungi. It requires regular precipitations and a rich, deep soil.

The tree can reach 4 to 6 meters at full growth and produces its first fruits (pods) about one or two years after planting. It is said to be adult at 8 years of age, and may yield until 50 years of age in exceptional circumstances. Its small flowers bud on the trunk and branches.

A ripe pod has an oval shape and is 6 to 12 inches long and 3 to 5 inches large. Each pod contains between 20 and 45 seeds (beans) surrounded by a soft white pulp. The color of the rind is saffron yellow or reddish.

The Theobroma cacaois traditionally classified into three main species: Criollo, Forastero and Trinitario, the latter two being cultivated in the FazendaLadejo de Ouro. The Forastero is characterized by its roundish, smooth pods, without basal constriction or prominent apex. TheCriollo gives red or yellowish pods with deep, coarse furrows, pointy apex and thin rind. The Trinitario is a hybrid of Forastero and Criollo.

The cacao tree reproduction can be sexual (through the seeds) or asexual (through cloning), reaching full reproduction capacity from 8 years of age.

The annual crop cycle is made of two distinct periods: the temporão(mid-crop, from April to August) and the safra (main crop, from September to March).