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.
Chuncho beans are much smaller than other varieties. 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. You’ll find delicious notes of white flowers and stone fruits in this cup.
This is truly a gift from the earth.
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