As part of the process of selecting cocoa beans, chocolatiers research their specific flavour qualities. In São Tomé e Príncipe Amelonado, which originates from the deep Amazon, has a particularly soft and fruity taste. This strand of cocoa was first introduced to Príncipe in 1822 and to São Tomé in 1830. Sheltered by the isolation of São Tomé the Amelonado species on the island was able to escape a number of epidemics. Satocao is proud of the unique genetic qualities and characteristics of its beans.