Peru · Amazonas
LAGUNAS
In the Bagua (Amazonas) region, heart of the Peruvian high Amazon, families produce stunning cacao lots from native genetics that their families have conserved for generations.
APROCAM sources cacao from 34 producers who grow native varieties of the Cajamarca-Amazonas genetic group, including Indigenous Awajún producers. The cooperative implements carefully designed post-harvest protocols to deliver highly aromatic lots.
This cacao is so special that it has earned a Denomination of Origin “Cacao Amazonas Peru,” an honor similar to the designation of Champagne from France. The result is the uniquely complex Lagunas: hazelnut and vanilla with a hint of rum barrel, held together by a delicate floral note of rose. An indulgence for chocolate makers who want aroma without losing the base.
TERROIR
Bagua sits where the Amazonas lowlands meet the eastern Andes — a mosaic of smallholder plots planted to native varieties.
Ancient and native genetics from the Amazon, grown locally for generations, make up this special blend of Peruvian fine cacao. The region produces cacao so special that it has a Denomination of Origin: “Cacao Amazonas Peru.”
APROCAM sources cacao from 34 producers who grow native varieties of the Cajamarca-Amazonas genetic group, including Indigenous Awajún producers. The cooperative implements carefully designed post-harvest protocols to deliver highly aromatic lots.
This cacao is so special that it has earned a Denomination of Origin “Cacao Amazonas Peru,” an honor similar to the designation of Champagne from France. The result is the uniquely complex Lagunas: hazelnut and vanilla with a hint of rum barrel, held together by a delicate floral note of rose. An indulgence for chocolate makers who want aroma without losing the base.
TERROIR
Bagua sits where the Amazonas lowlands meet the eastern Andes — a mosaic of smallholder plots planted to native varieties.
Ancient and native genetics from the Amazon, grown locally for generations, make up this special blend of Peruvian fine cacao. The region produces cacao so special that it has a Denomination of Origin: “Cacao Amazonas Peru.”
Silva Quality
Special Selection
Doña Gladys, producer of Lagunas cacao with APROCAM
Flavor Profile
Hazelnut, rum, vanilla, spices, rose
QUALITY & PROCESSING
Certifications:
Organic, Denomination of Origin Amazonas
Variety:
Native varieties of Cajamarca-Amazonas genetic group
Fermentation Process:
6 days in wooden boxes
Source:
APROCAM cooperative, Bagua
Drying:
Pre-drying, then sun-drying on wooden tables
Harvest Seasons:
December–July
Sacks:
Polypropylene, 60 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
