GUTZEIT

The best cocoa bean in Brazil

Category Blend 2019 and 2020
InternationalACocoa
melhorAwards
amêndoaindeParis Among
cacau: do Brasilthe 50 best in the world !
Categoria Blend 2019
 THE BEGINNING

The Gutzeit family, after emigrating from the German city of

Gladbach to Brazil in the early 20th century, migrated to the
Amazon in the mid-1970s. The history of the Gutzeit family in
the Amazon, marked by determination, entrepreneurship, and
dedication to both the human cause and a love of nature, began
inspired by a vision to found an agricultural school in the
Transamazonica region of Brazil, where the first cacao plants
were planted.

A pioneer and visionary, Ervino Gutzeit, accompanied by his

wife, Erna Gutzeit, later founded their farm next to the school,
with the objective of promoting sustainable agriculture . They
chose the cocoa crop, being a typical plant of the Amazon region
that preserves the environment, to promote sustainability in the
local community.

While the cocoa variety planted at Panorama Farm was

originally Forasteiro Amazônico, The Gutzeit family later
migrated to a hybrid variety with greater productivity and disease
resistance that had been developed by CEPLAC, the Brazilian
Gov. entity that supports the cocoa industry.

Ervino Gutzeit taught and motivated his successors to continue

his dream; in 2010, a succession process began whereby the
next generation of the family assumed the operations, and
Ervino's commitment to carry on the legacy, not only to produce
the finest quality beans, but also to empower the local school as
a pillar of social and environmental hope in the region.

A DREAM THAT CAME TRUE

After years of dedication, the fruits of all this work have been
reaped ! For two consecutive years, the Panorama farm had
their beans awarded, in March 2019 it won 1st and 2nd place in
the 1st National Cocoa Quality Contest, in the Blend Category
promoted by CIC (cocoa innovation center) and in 2020 it was
also in 2nd place as the best beans in the Blend category. In
2019 they also participated in the Contest of the Cocoa
Awards in Paris, being among the 50 best beans in the World!

Considered a historic victory for the brand, the recognition is

celebrated by everyone involved in the production of fine cocoa
at Fazenda Panorama, especially the Gutzeit Family, agronomist
Luiz Carlos Piacentini and the entire team at Fazenda
Panorama!
FLOW OF FERMENTED ALMONDS

PICKING

SELECTION

SEPARATION

TRANSPORT

FERMENTATION

DRYING

CUT TEST

STORAGE
 PICKING & SEPARATION

The first step in the fine cocoa selection process is the harvest, where only ripe (golden colored) fruits are picked.
After this, in an artisanal collection process, workers spear the fruit on the ground with a rod, and drop them into a
basket that they carry on their backs.
 FRUIT SELECTION

The selection process requires great attention, as it is fundamental to carefully choose the fruits that will be
fermented, in order to guarantee the fermentation index and the quality of the final product. Mature fruits are
characteristically golden yellow colored, while the rest (diseased, overly matured and green) are discarded.
 BEANS SEPARATION

After selection, the fruits are chopped open with a short machete, and beans are removed and placed in
collection boxes, following a careful process to avoid any contamination.
TRANSPORT & FERMENTATION

The bags of cocoa beans are then

transported by tractor to the
fermentation house, where they are
deposited directly into troughs.The
fermentation lasts for seven days, with
the first stirring after 48 hours. After
that, they are stirred every 24 hours.
The troughs are covered with banana
leaves to avoid drying the surface
beans and to maintain the
temperature .

DRYING

The beans are scattered throughout

the greenhouse area and dried with
sunlight, mixed every 30 minutes.This
process is finalized with the bean cut
tests.
 CUT TEST

The quality of the fermentation and drying processes are guaranteed by performing a cut test. There are four
factors analyzed in each batch: (i) mold levels, (ii) violet coloration, (iii) germination rates, and (iv) acceptable
flattened bean limit (under 3%). As a result of this rigorous testing process, the Panorama Farm bean quality is
hence guaranteed.
 STORAGE

After the drying process, the cocoa is bagged and transferred to the warehouse, for stacking. The bags are
labeled with the storage date and the field number, to ensure traceability.