Our Origin

The cacao trees are cultivated at Finca Quya, located in the municipality of Juahanga in the Utcubamba province. This cacao is a blend of over 135 native varieties and holds the prestigious Denominación de Origen certification. The region’s unique combination of year-round sunlight, high humidity, alkaline soils, clay textures, and its coexistence with other native plants contribute to an exceptional flavour profile.

In the heart of the ancient Inca civilisation, surrounded by tropical forests, cacao plantations linked to the imperial era still flourish. Here, the renowned Chuncho cacao of Cusco is grown. This variety is celebrated for its complex flavour notes and aromatic nuances, stemming from centuries of natural selection by fruit-eating animals and careful domestication by indigenous communities.

The Gran Blanco cacao from Piura is considered one of Peru’s most iconic agricultural products. It is grown in the eastern highlands of the Piura region, located in north-west Peru between the Pacific Ocean and the Andes. This area is known for its forested terrain with moist, alkaline soils. The Criollo Gran Blanco variety is particularly prized for its rare albino beans, which make up 40% of the harvest.

The San Martin region, situated in north-eastern Peru, is nestled in the heart of the Peruvian Amazon. With its hot tropical climate, alternating with heavy seasonal rains, and high humidity levels, the region provides ideal conditions for cacao cultivation. The combination of daytime warmth and abundant rainfall makes San Martin a standout area for producing high-quality cacao.