When you hold a copoazú in your hands, the first thing you notice is that the fruit is a bit heavy and covered with a powdery. Its shell is hard, though not like that of the coconut, and to open it you need to hit it with a hard surface or a blunt object. When it opens you are struck by the intensity of its sweet and sour aroma, multiplying the smell it releases at the moment it falls off the tree and warns you that it is ready for harvesting.

Inside the fruit you are surprised by a large amount of white pulp, full of filaments and a lovely fat, which is used to make ice cream, drinks and even cosmetics. Once the pulp is removed, the seeds are fermented, dried and roasted like cocoa to make chocoazú, infusions and hot drinks similar to coffee.