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 in 1400 hectares in the heart of the Peruvian Amazon . It has developed unique agroforestry systems on 650 hectares that combine permanent native cocoa trees with other native forest species to preserve biodiversity. These systems are a critical tool for sustainable development in Peru. Their ground cover,
commelina—a native Amazonian plant—and the use of 95% of the biomass produced by cocoa trees as a natural source of organic matter, enrich the soil and preserve its fertility sustainably. 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 with thousands of small farmers in Loreto: 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 its own training and support program Tamshi Papec which benefits around 400 farming families. The company and farmers trained by them have replanted more than 2 million native trees in the Peruvian Amazon.
Tamshi controls every stage of the process. 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.
It is also one of the most important sources of formal employment in the region, with more than 2,500 people now directly dependent on 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
October – March (main harvest), June – September (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; rich chocolate base with fruity and nutty notes.
