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Cocoa

Some of the best chocolates in the world are made from Peruvian cocoa. Peru is the ninth world producer of cocoa and the world's largest producer of organic cocoa. It has a wide genetic diversity from uncultivated wild varieties to fine-tasting ones.

Peru mainly cultivates Trinitarian, Forastero and Criollo varieties.

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Fine Flavour
Cocoa Beans

Región
Junín

Junín Description

Región
Cusco

Cusco Description

Región
Amazonas

Amazonas Description
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Cocoa Beans
Grade 1

Note: Both producs with low cadmium levels, pesticie free. packed in jute bags of 64 Kg. and moisture under 7.5%

Cocoa Beans Grade 1
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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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