Our cacao
From the Amazon
In the heart of the biodiverse Peruvian Amazon, Indigenous Awajún farmers cultivate cacao in harmony with the natural rhythms of the forest. Through sustainable practices and community-based agriculture, they protect the land while preserving their cultural heritage.
Grown without pesticides in agroforestry systems, carefully fermented and treated with deep respect for the bean, our organic single-origin cacao retains what truly matters — its flavour, nutrients and authenticity.
The preparation process involves controlled fermentation, sun drying, light roasting and slow stone grinding. The result is a pure cacao paste, with a rich texture and all its natural components intact.
Not all cacao is created equal
It all begins in the soil
The quality of cacao begins in the soil. There is a profound difference between cacao grown in agroforestry systems and in monoculture. In agroforestry, cacao grows within a diverse ecosystem, where different species coexist and support one another.
This environment promotes biodiversity, improves soil fertility, and allows for slower, more protected growth — resulting in cacao with greater aromatic complexity. At the same time, it avoids the use of pesticides and chemical fertilisers, respecting the integrity of both the fruit and the land.
The genetics
The genetics of cacao directly influence its flavour, quality, and properties. There are different varieties, such as Criollo, Forastero, and Trinitario, each with its own distinct characteristics.
Criollo stands out for its more subtle and complex flavour profile. It is a rarer and more delicate variety, producing lower yields but offering a richer sensory experience.
Small batch
Small-batch production allows for greater care at every stage. Working with limited quantities makes it possible to closely oversee the process, respecting the time needed for cacao to fully develop its potential.
This approach prioritises authenticity and quality over the standardisation of mass production.
The fermentation
After harvest, fermentation is one of the most important stages. It is during this process that cacao truly begins to develop its flavour.
Fermentation reduces bitterness and astringency, lowers acidity, and initiates natural transformations that shape the final aroma. It is a living process that requires experience and sensitivity, varying according to the conditions and each harvest.
When done well, cacao does not require large amounts of sugar to achieve balance.
The drying
After fermentation, the cacao is slowly sun-dried. The beans are carefully turned over several days to ensure even drying and to prevent moisture or mould from developing.
It is a simple process, yet one that requires constant attention. Time is essential here.
Only what is essential, nothing more
For cacao to be consumed, it goes through essential steps such as roasting and shell removal. When done artisanally, this process respects the natural structure of the bean.
Light roasting enhances the cacao’s natural aromas — which can range from fruity and floral to toasted or spiced notes — while preserving its beneficial properties.
In this way, the bean retains most of its natural compounds, including its fat content, which plays a key role in carrying its benefits throughout the body.
Slow, stone-ground
The nibs are slowly ground in a stone mill over several hours. This process transforms the cacao into a texture suitable for consumption, without over-refining it.
In this way, the character, depth of flavour, and natural properties of the cacao are preserved.
✨In the end
Our cacao is more than an ingredient, it reflects its origin, the time it is given, and the care behind every step of the process.
