Cacao cultivation in Brazil: Åkesson's plantations

Kakaoanbau in Brasilien: Åkesson's Plantagen
Bertil Åkesson learned how to care for tropical plants. And his enthusiasm for cocoa and spices was awakened. Today, fine flavor cocoa beans in particular grow on his plantations in Madagascar, Brazil and Indonesia. But not only that: ÅKESSON'S supplies chocolatiers and top chefs all over the world. He also produces excellent chocolates himself. Here you can learn more about Akesson's cocoa cultivation in Brazil. And

Paradise – Cacao Cultivation in Brazil And

ÅKESSON'S plantation in Brazil is like a paradise. The traditional “Parasinho” cocoa variety is grown on an area of ​​120 hectares in the middle of the Mata Atlantica rainforest. The Mata Atlantica is a rainforest area that stretches along the Brazilian coast. Here you can find one of the most impressive biodiversity in the world, which is at the same time in great danger. And

Ecological and social sustainability And

It is all the more important that companies like ÅKESSON'S work sustainably, in ecological and social terms. “Paradise” is how some locals call ÅKESSON'S plantations. And not only in terms of the flowering vegetation, but also because of the social structures that the chocolate company was able to build. That's why Bertil Åkesson's motto is: Achieve the highest quality in the most sustainable way. And that's exactly why employees and customers appreciate him. Besides that

You can find exciting information about cocoa cultivation in Brazil, Madagascar and Indonesia on the ÅKESSON'S website. And if you're on Instagram, be sure to check out her Instagram account . There you will not only find the latest news. You will also get insights into the chocolate life of Bertil and his team. And
Of course, you can also find the really great and award-winning chocolates in our shop . In the chocolates you will not only find great flavor nuances of fine flavor cocoa from Madagascar, Brazil and Indonesia. We find it particularly exciting that Bertil uses excellent spices from Madagascar in his chocolates. Among other things, there is a very special table. In addition to Madagascar cocoa beans, wild Voatsiperifery pepper from Madagascar is also processed in it. For us it is - next to the 100% Criollo bar - a particularly remarkable chocolate. Taste the best yourself! And great chocolate!

Want more Brazilian chocolate? How about the Georgia Ramon Brazil ?

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