Peru Conventional


Prices upon request

Product description

Through extensive genetic studies, the origin of the different Theobroma species was determined to be located in the Upper Amazon Valley which comprises parts of Peru, Colombia, Ecuador, Venezuela and Brazil. This rich diversity lives on to our current days and is showcased by each one of these countries.

Net weight 70 kg
Weight N/A

South America




Lamas Province, San Martín Region


500gr Sample, 70kg Bags

Production Model


Fermentation Process

Centrally Fermented

Flavour Profile


Region and Country

San Martín region, Peru.


The Incas and their predecessors cultivated cacao to produce a lightly fermented beverage that had medicinal and ritualistic purposes. Nowadays, many of the genetic varieties found in Peru are a result of cloning and hybridization. Peruvian cacao is classified in 3 different grades according to their size and other physical characteristics. The beans come from small-holder farmers. Their cacao is grown in small plots along with other cash crops like timber and fruit trees.


October – March (main harvest), June – September (mid-crop)


Local Trinitario clones including: ICS, EET, SCA, UF, H, U, M, SHU.

Post Harvesting Process

The beans are centrally fermented in a tiered wooden box system for 7 days. Drying takes places in tunnels for a period of 7 to 12 days.


Mild body with a citric light acidity with notes of brown fruit, wood and a nutty end of almonds and panela.

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