Chuncho cacao, grown in Peru’s Sacred Valley near Cusco and Machu Picchu, is famous for the richness and complexity of its flavors and aromas. It is generally characterised by a sweet, fruity and floral pulp, accompanied by a slight bitterness. Chuncho beans are much smaller than other varieties, and so to stay warm during colder rainforest nights they develop an extra layer of cocoa butter fat which makes this ritual cacao that bit more aromatic. Grown at an altitude between 700-1200m, the minimum temperature in the area falls to about 9 degrees at night, with high temperatures reaching up to 36 degrees during the day.

The unique distinction of Chuncho cacao is undoubtedly the result of a long process of domestication carried out by indigenous groups, today represented as the Machiguenga. During the Inca Empire and the colonial era, the Machiguenga consumed the pulp of the fruit, but also used the pods as currency. In addition to the cultural imprint of civilisations, the soil in which Chuncho cacao is grown also gives this product its exceptional quality.

Years ago, this rare genetic varietal was at risk of disappearing due to the increasing number of abandoned farms. However, a group of farmers saved these trees from being lost forever, and now more than 150 families are actively growing this unique cacao with its incredibly complex flavours at high altitudes. By reaching the most remote areas of the Urubamba Valley and by giving the community the resources necessary to reforest their cacao farms and improve the ecosystem, this endangered cacao has been restored to the area, as well as helping to promote not only cacao diversity, but also a fantastic variety of agroforestry in the district. Complementary cultures in the area include bananas, papayas, oranges, mangos, coffee, and tobacco plants.