Cacao Origins

Peru - Awajùn

Nestled within the vast rainforests of the Amazona’s region in Northern Peru, dwell the indigenous Awajun communities. Secluded from the modern world and using traditional farming practices they produce some of the world's finest organic cacao, which is a mixture of native Criollo varieties crossed with Trinitario varieties.

They ferment their beans for 6 days in wooden “Tornillo” boxes to intensify the flavour. Their operation is symbiotic with the rainforest, and is predominantly run by the tribeswoman, while the men function as hunter gatherers. This has led to a sharp rise in equality for the women of these tribes, who now play a major role in the financial wellbeing of their communities.

The majority of their farmland lies in untarnished Amazon rainforest, with a spectacular array of biodiversity found nowhere else on earth, which contributes to the bean’s unique flavour. .

Products: 78% Awajun, 47% Caramel Tonka

Peru - Piura Blanco

The rugged coastal highlands of Piura at the feet of the Andes mountains offer a unique locale for cocoa production thanks to it’s arid climate. This region in Northern Peru is the source of the Piura Blanco bean, which is characterised by it’s exceptional genetics and long fermentation, which equates to a stronger emphasis on its fruitier notes.

These beans are known for their high percentage of Criollo Porcelana, one of the most sought after cocoa genetics around the world due to it’s ivory colouration, and the difficulties associated with successfully cultivating it. It’s rarity gives the bean a high payout per hectare, which encourages efficient land use and sustainable farming practices in the local area.

Conservation efforts have seen a rise in recent years,, with funds raised from cocoa being used to plant trees in an effort to reclaim arable land from the dry, desert-like local environment.

Products: Piura Blanco 67% Dark, Piura Blanco 67% Earl Grey, Norandino 34% Cookies & Cream

Peru - VRAE

Located in the mid-southern Peruvian jungle at the crossroads of the Junin, Ayacucho and Cuzco regions, lies the farming region known as the Valley of Rivers (known locally as VRAE). In this isolated rural area, 10 plus years of Government and University investment has helped the local cocoa farmers expand their knowledge and hone their crafts.

The cocoa is sourced from a single cooperative of over 1000 individual farmers, who cultivate a variety of native cocoa such as Chuncho, VRAE-15 and VRAE-99. They ferment their beans for 6 days in wooden “Tornillo” boxes to intensify the flavour. Their selective breeding through Peru’s unique biodiversity has led them to prioritise the aromatic aspects of their cocoa.

It embodies many aspects of modern Peruvian cocoa, and represents a highly educated co-op with a beautifully associated terroir.

Products: 72% VRAE, 42% VRAE Hazelnut Praline