Peru Organic Cacao Beans Wholesale

Region and country

San Martín region, Peru.

The farm's story

Many of the current genetic varieties found around the world can be traced back to the Amazon basin, including Peru. The Incas and their predecessors cultivated cacao to produce a lightly fermented beverage that had medicinal and ritual purposes. Nowadays, many of the genetic varieties found in Peru are a result of cloning and hybridization.

Peruvian cacao is classified in 3 different grades according to their size and other physical characteristics. The beans come from organically certified small-hold farmers. Their cacao is grown in small plots along with other cash crops like timber and fruit trees.

Mild body with a citric light acidity with notes of brown fruit, wood and a nutty end of almonds and panela.

Illustrative starting range only (roaster air/set temperature, not measured bean temperature). Adjust for bean size, moisture, load and roaster; assess aroma and taste; cool promptly. Not batch tested.

Harvest

October – March (main harvest), June – September (mid-crop)

Genetics

Local Trinitario clones including ICS, EET, SCA, UF, H, U, M, SHU.

The beans are centrally fermented in a tiered wooden box system for 7 days. Drying takes places in tunnels for a period of 7 to 12 days.

UK orders are sent within 48 hours on a fully tracked service. We use Royal Mail, EVRi, UPS, DHL and FedEx, depending on the order.

EU orders are sent within 48 hours on a fully tracked 5 to 7 day service.

Returns can be made within 14 days for a full refund.

Orders outside the UK

Customers ordering from outside the United Kingdom may be required to pay import duties, taxes, customs clearance fees or other charges set by their local authorities. These are not included in our product or shipping prices and are paid by the customer. Please check your local rules before ordering.