Open your senses
and value our origin.

Processed Products

We add value even during product transformation.

In Peru, approximately 80% of production is exported, either as raw cocoa beans or cocoa derivatives.

After participating in different cocoa and chocolate events, we identify an opportunity to develop and market new products and services.

Through our products, we want to help the individual to get to know himself better, promoting an integration between body, mind and emotions.

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Junín Region:

This is a cocoa that grows between 400 and 900 meters above sea level. It has a fermentation time of 6 days and a drying time of 8 days. Sensory Profile: strong aroma and chocolate flavor, combined with flavors of figs, berries, pineapple, citrus touches, honey, raw cane sugar and nuts, creamy and bright, with a sweet and fruity aftertaste.


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Cusco Region:

This is a cocoa that grows between 500 and 1050 meters above sea level. It has a fermentation time of 5 days and a drying time of 6 days. Sensory profile: wonderfully soft with a multifaceted profile, many sweet fruits, herbs and fresh flowers of the forest, hazelnuts.


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Amazon Region:

This is a cocoa that grows between 400 and 800 meters. It has a fermentation time of 7 days and a drying time of 10 days. Sensory profile: delicate and aromatic notes of citrus fruits from the Amazon forest, with an exquisite chocolate flavor, hazelnut and almond notes, and a sweet and fresh aftertaste.


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Junín Region:

This is a coffee that grows between 1200 and 1600 meters above sea level. The varieties of this coffee are Caturra, Bourbon and Typica. The processing method is washed and natural sundried. Sensory profile: sweet, honey, caramel, chocolate aroma; medium acidity, with full body and a clean and fresh aftertaste.


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Cajamarca Region:

This is a coffee that grows between 1400 and 1800 meters above sea level. The varieties of this coffee are: Typica, Bourbon, Pache and Caturra. The processing method is washed and natural sundried. Sensory Profile: delicate aroma with floral notes (jasmine), bright acidity with sweet lemon and fruity notes. It has a medium body, silky and juicy with a very good balance. It offers a very clean and long aftertaste.


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Cusco Region:

This is a coffee that grows between 1700 and 1900 meters above sea level. The varieties of this coffee are: Typica, Geisha, Bourbon, Caturra and Pache. The processing method is washed and dried in African drying beds. Sensory Profile: sweet and smooth with aromas of dried fruits. It has notes of vanilla, golden raisins, chocolate and almonds. It has citric acidity and a medium body with a creamy mouthfeel and sweet aftertaste.


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