Made from the Chuncho cacao bean which is renowned for its exceptional quality, rich flavor profile, and cultural significance. Originating from the lush rainforests of Peru, specifically within the high jungle of Quillabamba close to Machu Picchu, the Chuncho variety is considered one of the most prized cacao beans in the world. Its uniqueness stems from both its genetic heritage and the traditional practices of indigenous communities, particularly the Machiguenga tribe. 
The Chuncho cacao is native to the Amazon basin in southeastern Peru, predominantly within the Madre de Dios and Ucayali regions. These areas are characterized by dense tropical rainforests, abundant biodiversity, and a humid climate ideal for cacao cultivation. The remote and pristine environment has allowed the Chuncho variety to develop unique traits, largely untouched by large-scale monoculture farming. 
 
Chuncho cacao is often classified as a Criollo (meaning free range) or Criollo-like variety, prized for its fine aroma, complex flavor notes, and low bitterness. It typically exhibits floral, fruity, and nutty undertones, making it highly sought after by craft chocolate makers. Its beans are usually smaller and have a distinctive shape compared to other cacao varieties. 
The Machiguenga are an indigenous people inhabiting the southeastern Amazon rainforest of Peru. They have a deep-rooted relationship with their environment, including the cacao trees that grow within their land. 
For the Machiguenga, cacao is more than just a crop; it holds cultural, spiritual, and social importance. Traditionally, cacao beans are used in rituals, ceremonies, and as a symbol of hospitality and community bonding. They also engage in sustainable harvesting practices, ensuring the health of the forest and the cacao trees for future generations. 
 
A special thank you to Cinthia Alpaca @saoroperu, for all her incredible work as my translator and guide on this beautiful Peruvian adventure. 
The blessing with this Cacao is : In Beauty I walk