Peru’s fine-flavor cacao is celebrated globally for its rich biodiversity and distinctive profiles, grown in ideal humid, shaded environments across the Amazon and Andean zones.
Key Cacao Regions
- Selva Central (San Martín, Junín, Ucayali, Huánuco): Major hubs in the Amazon rainforest, featuring hybrid and native varieties like Criollo. Known for low bitterness with red fruit and floral notes.
- Southern VRAEM (Ayacucho and Cusco): Home to unique native beans like the delicate Chuncho, offering subtle complexities and bright fruity profiles.
- Northern Regions (Amazonas, Cajamarca, Piura, Tumbes): Highly productive areas with intense, nutty flavors – including the rare white “Cacao Blanco” from Piura.
National Geographic recognizes Peruvian white cocoa as the best in the world
Geographical Zones
- Amazon Basin: The core of cultivation, with perfect humidity and natural shade.
- Andean Foothills: Transitional areas blending jungle and mountains for diverse conditions.
- Northern Coast: Contributions from Piura and Tumbes add unique intensities.
Peruvian cacao shines through its flavor diversity – from northern intense aromas to southern subtle elegance – making it a treasure for chocolate lovers.
Check back soon for our curated recommendations at PeruBrew.com, featuring Coffee, Tea, and Cacao from Peru’s finest regions!
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