CACAO
SINGLE ORIGIN
CACAO CHUNCHO
ORIGINS
Cacao Chuncho is one of the most demanded cacaos in the world. It is a rare native, smooth yellowish cacao fruit characterized by its purity, fine delicate aroma and very fruity notes. Cacao chuncho is gifted with superb flavor, very high fat content, and low acidity and astringency. Additionally the pulp is found to be more sweeter than other cacao varieties. It produces small bean sizes and is particularly resistant to diseases. Chuncho trees can reach a height of up to 12 meters.
Cacao Chuncho origins are from La Convención Cuzco. Approximately 80% of cacao chinch is grown in plots smaller than two hectares by smallholder farmers. Harvest times are in its greatest volumes between the rainy season months of February to May.
Cacao Products
• Raw Cacao Beans
• Roasted Nibs
• Cacao Liquor/ Paste
• Cacao Butter
• Cacao Powder
• Chocolate derivatives: Chocolate Chips, Powder, Bars
Cacao Chuncho
SOURCE
During the Incan empire, the Antisuyu region (eastern Incan empire which bordered the Upper Amazon region) was inhabited by Antis, various ethnic groups that resided in the jungle. The Incans found this region difficult to colonize due to the resistance of tribes. In colonial times the Antis native groups began to be referred to as chunchos who later called themselves “Matshiguengas”, which means human beings. The name cacao chuncho derives from the colonial period referring to the cacao originally used by the natives of the Cuzco jungle.
In the year 1806, Fray Cristónal Rocamora and Fray Ramón Busquets, during a visit to La Convención valley, mentioned the existence of cacao plantations in several places covered with a diversity of trees. According to these missionaries, this cacao is used daily in the territory of the Matshiguengas, who leave the drought months bringing powdered gold and sacks of wild cacao beans to markets with the settlers. They also mention the hacienda of Huadquiña that grows cacao of very good quality and the work of the Pintobamba farm in Santa Ana for growing cacao of superior quality to that of other cacao growing areas in the Americas.
