Catongo - from Leolinda Farm - is a natural albino mutation of Amelonado Forastero, first noted here in Bahia, Brazil. Because the mutation suppresses the purple anthocyanin pigment, Catongo cacao is white and carries far less of the bitterness and astringency normally associated with Amazonian cacao. 
 
That makes it both a scientific curiosity (it is widely used in cacao genetics and breeding because the white-bean trait is easy to track) and a pleasant, mild eating cacao: smooth, nutty and gentle. It remains a minor cultivar by volume. 
 
Leolinda farm is owned by João Tavares, one if the pioneers of Specialty cacao in Brazil. He combines excellent knowledge in genetics with very proper controlled post-harvesting, leading to oustanding flavours.
 
 
What makes this single variety cacao special are it's white coloured beans.
Surprisingly these beans are a white-seeded & white-flowered, lower Amazon cacao.
 
Catongo is the result of a mutation in the genetic material, causing the
anthocyanin pigment gene (purple color) not to be expressed. The nutty & sweet
notes are a true pleasure!
 
Expect a potential profile including sweet walnut, caramel and molasses notes