Cocoa Mass - Peru Amazon

Peruvian cacao mass has a fresh, fruity (slightly acidic) taste. The cacao grows in the Marañon Canyon in Peru. The high hills of the Marañon Valley create a unique microclimate for cacao trees. Adequate moisture levels and highly nutritious soil are the key factors that greatly influence the flavor and quality of cacao beans.

Flavor Notes: Cacao, fruits, wood, spices.

Where It’s Grown

Cacao farms are located in the “Marañon” Canyon, a region where high-quality cacao has been grown for centuries. This remote, horseshoe-shaped canyon, surrounded by hills, creates a unique microclimate where cacao trees thrive at an altitude of 1,000-1,250 meters.
To support biodiversity, cacao is grown in an agroforestry system. Farms also cultivate avocado, guava, and banana trees alongside cacao.
Cacao is harvested from about 60 farmers, each owning a small plot of land. They bring fresh beans to a cooperative, where they are fermented and dried in one central location. The cacao beans are then ground to produce Peruvian cacao mass.

Cacao Variety
Criollo – one of the rarest cacao varieties in the world (only about 5% compared to other cacao types). It is known for its strong aroma.

Unique Qualities of Peruvian Cacao:

- Cacao is ethically grown and processed in cooperation with small farmers and cooperatives.
- 100% cacao, with no added sugar, suitable for vegans.
- Cacao is finely ground and does not require chopping.
- Before grinding into a smooth mass, the cacao beans were lightly roasted.

Country
Peru

Ingredients
100% cacao beans