Region and Country
Tamshiyacu, Iquitos, Loreto Region - Peruvian Amazon, Peru
Story
Cacao is native to the Peruvian Amazon, but only 1% of the country's production comes from this region. Studies have shown that Loreto’s soil is free from cadmium, giving it a comparative advantage over other cocoa-producing areas.
Tamshi is located on 1400 hectares in the heart of the Peruvian Amazon . It has developed a unique agroforestry system on 650 hectares of land where native cocoa trees are grown along with other native forest species to preserve biodiversity.
Commelina, a native Amazonian plant, is used as ground cover. Additionally, 95% of the organic matter produced by cocoa trees and obtained along the post-harvesting process, is re-used to make a natural fertilizer. As a result, soil biological activity increases, and fertilizer use (a potential source of heavy metals) is reduced.
The company shares their acquired knowledge on land restoration and agroforestry through multiple platforms. Thousands of small farmers in Loreto have access to training through 13 field schools (with 300 participants to date), a training agreement with the Regional Agriculture Directorate of Loreto and DEVIDA, a research and internship partnership with universities such as UCP, and a training and support program - Tamshi Papec - which benefits around 400 farming families. Tamshi, together with its trainees, have replanted more than 2 million native trees in the Peruvian Amazon.
Tamshi controls every stage of the cultivation and post harvesting processes. It has installed its own state-of-the-art quality control and traceability lab, the first and only one of its kind on a cocoa plantation in Peru.
Tamshi has become one of the most important sources of formal employment in the region, with more than 2,500 people now directly working for the company. Through its Tamshi Foundation, it has organized one of the region’s most important health, vaccination, sanitation, and education campaigns.
Want to know more about the environmental and social achievements of Tamshi? You can learn more
here.
Harvest
May - August (main harvest), September – April (mid-crop)
Genetics
Loreto
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.
Flavour
Medium body; notes of grapefruit, lemon peel, lemon grass, yellow tropical fruit, floral, caramel
