On a Brazilian cocoa plantation the barcaceiro is in charge of making sure the cocoa beans ferment and dry properly. It’s tough work, the fermentation causes the temperature to rise up to 60°C, and fermenting beans never smell good. The beans need to be moved frequently to prevent mould forming. Then they are transferred to the roofs of the workers houses, to dry out in the sun, and then be danced on by a worker named Narcisio (really).

For the workers the most highly prized part is the cocoa-honey, a sweet juice collected from pressing the beans. For some reason I had never heard of this drink, and I’m not sure I will get the chance to try it without visiting a plantation myself.

This photo documentary shows a snapshot of the life of the workers on a cocoa farm. From the very start of the chocolate process, growing the trees…