Variety
Native Chuncho and local Cusco selections.
ANCESTRAL VARIETALS
NATIVE CHUNCHO & FINE FLAVOUR CACAO
Rare native genetics from the valleys of Cusco. High fat content, complex floral aromas, and delicate acidity for bean-to-bar chocolate makers.
Genetics & Process
VARIETAL AND PROCESS SHEET
Fermentation
5–6 days in laurel wooden boxes with strict thermal monitoring (>75% optimal fermentation).
Drying
Slow sun-drying on raised beds. Final moisture 6.5% – 7.5%.
Sensory profile
Tropical fruit, white flowers, roasted nuts, and low astringency.
Lab Parameters
PHYSICAL PARAMETERS
Cut test
>80% well-fermented beans, <2% slaty, 0% internal mould.
Bean count
110 – 120 beans / 100 g.
Cadmium
Controlled levels below the standard international threshold, with lot-level documentation.