Origin

Peru - The famed variety of heirloom cacao, known as Chuncho. Sourced from the "Ceja de Selva" Eyebrow of the jungle, downriver from Cusco and Machu Picchu.

Process

Chuncho cacao fruits are processed on the farm and then transfered in "baba" (fruit and seeds) to the small artisan fermentation center of David Condori where they are fermented for 4-5 days in wooden boxes and gently dried in the sun and shade over 2 months.

Flavor 

Bright, silky, and smooth with a remarkably diverse flavor profile highlighting herbal, fruity, and nutty notes.

Ingredients

100% Stoneground Cacao