Peru SUMAQAO Organic Certified
REGION AND COUNTRY
Ayacucho, Cuzco, Junín, Ucayali, San Martín regions of Peru
April – August (main crop)
Many of the current genetic varieties found around the world can be traced back to the Amazon
basin, including Peru. The Incas did not favour cacao like the Mayas in Mesoamerica did, but it still
had religious and cultural significance to them. Nowadays, many of the genetic varieties found in
Peru are a result of cloning and hybridization. However, local varieties like the Piura Blanco and
Chuncho are still very much present and found in great chocolate around the world.
SUMAQAO organizes a network of approximately 4.000 farmers from all cocoa producing regions in
Peru. They have local buying stations in each of the regions where they collect cocoa from individual
farmers or farmers associated to cooperatives. By financing the farmers’ certification process, pre-
financing their harvests and providing training and courses, SUMAQAO tries to promote the
economic growth and organizational development of its partners.
This lot is comprised by a mix of local Peruvian clones and Chuncho cocoa beans.
POST HARVESTING PROCESS
The cocoa is individually fermented and dried by the producers.
Strong chocolaty profile with coconut notes.
PACKAGING AND STORAGE
Cocoa beans are best stored in a cool and dry warehouse, protected from direct sunlight.
Shelf life under proper storage conditions is at least 5 years.