Peru
JUNÍN SIGNATURE
A creamy, chocolaty cacao from a cooperative that turned adversity into one of Peru’s benchmark origins.
COAS began in 2002 as 35 citrus farmers in Naylamp de Sonomoro, rebuilding after years of displacement. In 2008 a citrus crisis pushed them toward organic cacao, and by 2011 they were the smallest organization in the world to earn Fairtrade certification.
Today the cooperative unites more than 500 smallholder families, including Indigenous Asháninka communities, across 1,700+ certified hectares in Pangoa and Río Tambo. Centralized post-harvest keeps quality consistent across hundreds of family farms, and every lot is traceable to the plot.
Silva and Uncommon Cacao together offer long-term partnership to COAS that goes beyond the transaction, strengthening the cooperative’s sustainability. The genetic mix produced by COAS growers is unique: native cacao alongside aromatic clones (VRAE 15, VRAE 99, ICS 95), giving the beans a flavour foundation that is both expressive and consistent.
TERROIR
The VRAEM valley on the eastern slopes of the Andes: even temperatures, high humidity, nitrogen-rich soils and intense rainy seasons.
Cacao grows in agroforestry systems under native shade trees, conserving biodiversity and soil health. The Asháninka people have lived in this landscape for more than 3,500 years. Farms are fully geo-mapped and EUDR ready.
COAS began in 2002 as 35 citrus farmers in Naylamp de Sonomoro, rebuilding after years of displacement. In 2008 a citrus crisis pushed them toward organic cacao, and by 2011 they were the smallest organization in the world to earn Fairtrade certification.
Today the cooperative unites more than 500 smallholder families, including Indigenous Asháninka communities, across 1,700+ certified hectares in Pangoa and Río Tambo. Centralized post-harvest keeps quality consistent across hundreds of family farms, and every lot is traceable to the plot.
Silva and Uncommon Cacao together offer long-term partnership to COAS that goes beyond the transaction, strengthening the cooperative’s sustainability. The genetic mix produced by COAS growers is unique: native cacao alongside aromatic clones (VRAE 15, VRAE 99, ICS 95), giving the beans a flavour foundation that is both expressive and consistent.
TERROIR
The VRAEM valley on the eastern slopes of the Andes: even temperatures, high humidity, nitrogen-rich soils and intense rainy seasons.
Cacao grows in agroforestry systems under native shade trees, conserving biodiversity and soil health. The Asháninka people have lived in this landscape for more than 3,500 years. Farms are fully geo-mapped and EUDR ready.
Silva Quality
Regional
Pictured: Teodoro Bravo Gil, cacao grower with COAS
Flavor Profile
Creamy chocolate, nutty, fresh pineapple
QUALITY & PROCESSING
Certifications:
Organic, Fairtrade
Variety:
Native cacao & aromatic clones (VRAE 15, VRAE 99, ICS 95)
Fermentation Process:
5 days in cascading wooden boxes
Source:
COAS Cooperative, Pangoa
Drying:
Covered drying beds
Harvest Seasons:
April–August, October–December
Sacks:
Polypropylene, 65 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
