JUAN LAURA

PICHARI ALTA, VRAEM, CUSCO

The Genetic Engineer

TECHNICAL SPECS:

Producer: Juan Laura (Finca Nueva Esperanza)
Location: Nueva Esperanza, VRAEM, Cusco
Genetics: VRAE-99
Fermentation: Precise 6-day controlled box fermentation with thermal monitoring
Farm size: 120 Acres
Altitude: 600 - 1100 MSL
Website: JUAN LAURA CHOCOLATE
Identity: The Genetic Engineer / Scientific Excellence
Themes: Innovation, technical precision, and modern craftsmanship

About Juan Laura:

In the heart of the VRAEM, where the struggle between illicit crops and sustainable agriculture is a daily reality, Juan Laura stands as a beacon of modern mastery. Known locally as "The Chocolate Farmer," Juan is a third-generation producer who has moved beyond traditional farming to treat cacao production as a rigorous scientific discipline.

While the VRAEM region is often viewed through the lens of its historical challenges, Juan has transformed his family estate, Finca Nueva Esperanza, into a world-class center for genetic excellence. His approach is defined by an obsession with "Performance Genetics." He doesn't just grow cacao; he engineers flavor profiles by meticulously controlling every variable from the soil's PH to the specific temperature curves during fermentation.

Juan's work reached a pinnacle in 2022 when his beans were awarded Gold at the Cacao of Excellence in Amsterdam, proving that the VRAEM can produce some of the finest aromatic cacao on the planet. For Lucid, Juan represents the bridge between ancestral land and future technology. By partnering with a producer who manages his own technical laboratory and export process, we ensure a level of consistency and transparency that is rare in the industry. Juan isn't just supplying beans; he is setting the global standard for what "Modern Peruvian Cacao" should be.

Origins we buy:

VRAE-99: This is Juan's signature "Prize Genetic." A carefully selected hybrid known for its immense aromatic potential, VRAE-99 is notoriously difficult to process correctly but offers unparalleled rewards. Under Juan's precise fermentation protocols, this bean emphasises vibrant fruits and complexity that is the hallmark of the Nueva Esperanza estate.

Products we make:

VRAE-99 72% (Purist)
Sauternes 72% (Inquisitive/Infusion)

FERMENTATION: Juan approaches fermentation with the precision of a scientist. By using thermal monitoring and a strictly controlled 6-day cycle, he tames the complex VRAE-99 bean, transforming potential bitterness into a vibrant, high-definition stone-fruit clarity that is the hallmark of Finca Nueva Esperanza.

FINCA NUEVA ESPERANZA: ______________________________

Deep in the high jungle of the VRAEM, Finca Nueva Esperanza serves as a living laboratory for the future of Peruvian cacao. Here, Juan Laura has replaced traditional guesswork with a radical commitment to genetic purity and technical mastery, proving that this complex landscape can produce chocolate of world-class elegance, clarity, and award-winning potential.

VIDEO: FINCA NUEVA ESPARANZA:

Credit: Juan Laura the Chocolate Farmer youtube

Witness the intersection of science and soil. From the lush, high-altitude groves to the precisely monitored fermentation boxes, see where Juan Laura transforms the potential of the VRAE-99 bean into award-winning reality.