Native to the majestic Amazon Basin, Peruvian cacao does justice to the impressive land of its origins. Each and every bean in this emblematic Peruvian product enthralls the world with its explosion of aromas and unmistakable flavor, which have made it one of the best in the world.
And though it has been known around the globe for centuries, South American peoples and cacao have a relationship that stretches back millennia. It was discovered 3000 years ago by the first civilizations in this part of the continent.
60% of Peru is covered by tropical forests.
This makes it the perfect setting for growing cacao, which is why eight wild and domestic species are produced here.
One of the most noteworthy is Theobroma cacao L (or common cacao), which is cultivated on the northern coast and in the Peruvian Amazon.
To produce chocolate, the beans are extracted from ripe pods and fermented for six days in special boxes so that the sweet pulp begins to break down and acquire the right flavor.
Beans are then spread out in the sun to dry in trays. They are stirred to make sure they dry evenly.
Once dried, the beans are toasted and ground up into cacao paste, which is then transformed by various methods into chocolate.
When the cacao is harvested, fermented and dried correctly, the result is a premium-quality product, especially sought after by craft chocolate makers.
Peruvian cacao, known for its exceptional flavor and aroma, in addition to its excellent quality, has become the ingredient of choice for the best chocolate factories, turning Peru into one of the world's largest organic cacao exporters.
Cacao is rich in minerals, vitamins and fiber, and has numerous benefits. In addition to its matchless flavor, it has nutritional and therapeutic qualities that are tapped into by different products.