Peru
VRAEM SIGNATURE
Collected from smallholders who united in a cooperative to pursue a legal income through cacao, in a region that is otherwise known as plagued by drug- and crime-related conflict.
The VRAEM (Valley of the Apurímac, Ene, and Mantaro Rivers) is a remote region in south-central Peru where the Andes mountains meet the Amazon rainforest. The VRAEM spans ecological floors from 400 to 3,000 metres, and the diversity of its forest flora and fauna is extraordinary. It is the epicenter of coca production in Peru, and communities have faced drug- and crime-related conflict as well as high levels of poverty.
The Quinacho cooperative, led by Nene, works with producers growing Chuncho, VRAE 99 (Ganso), and other local genetics around the region. Certified Fair Trade and Organic, this cacao represents an excellent signature or base cacao with rich chocolate and nutty notes alongside an incredible story of community resilience.
TERROIR
The upper basin of the Apurímac River, VRAEM, Cusco — native cacao across a very wide altitude range.
The VRAEM region is remote, and cacao production here can span thousands of meters of altitude, delivering a wide variety of flavors and aromas. This particular cacao offering is fermented and dried using a standardized approach to achieve a richly chocolate-driven flavor profile.
The VRAEM (Valley of the Apurímac, Ene, and Mantaro Rivers) is a remote region in south-central Peru where the Andes mountains meet the Amazon rainforest. The VRAEM spans ecological floors from 400 to 3,000 metres, and the diversity of its forest flora and fauna is extraordinary. It is the epicenter of coca production in Peru, and communities have faced drug- and crime-related conflict as well as high levels of poverty.
The Quinacho cooperative, led by Nene, works with producers growing Chuncho, VRAE 99 (Ganso), and other local genetics around the region. Certified Fair Trade and Organic, this cacao represents an excellent signature or base cacao with rich chocolate and nutty notes alongside an incredible story of community resilience.
TERROIR
The upper basin of the Apurímac River, VRAEM, Cusco — native cacao across a very wide altitude range.
The VRAEM region is remote, and cacao production here can span thousands of meters of altitude, delivering a wide variety of flavors and aromas. This particular cacao offering is fermented and dried using a standardized approach to achieve a richly chocolate-driven flavor profile.
Silva Quality
Regional
Producer Victorina Yuyali Huayanca with her cacao pods
Flavor Profile
Chocolate fudge, roasted nuts, tropical fruit
QUALITY & PROCESSING
Certifications:
Organic & Fair Trade
Variety:
Native cacao
Fermentation Process:
Controlled, decentralized per farmer group
Source:
Quinacho Cooperative, Apurímac basin
Drying:
Natural sun drying on wooden beds
Harvest Seasons:
July–September
Sacks:
Polypropylene, 70 kg
We believe that the difference between traceability and transparency is published and verifiable data for each and every step in our supply chain.
