Please note that the below prices are subject to final confirmation and basis in-store Amsterdam. The minimum cost of loading including one pallet is 100 EUR. Therefore we advise you to buy a minimum of 8 bags (max. per pallet). We are happy to organise transport to your warehouse if you choose so in your order.

Peru Conventional

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Product Details

Region and Country

San Martín region, Peru.


Many of the current genetic varieties found around the world can be traced back to the Amazon basin, including Peru. The Incas and their predecessors cultivated cacao to produce a lightly fermented beverage that had medicinal and ritual 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 organically certified small-hold 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.


Net weight 70 kg

South America




Lamas Province, San Martín Region


500gr Sample, 70kg Bags

Centrally fermented


Cocoa type