Most cacao farmers are discouraged (or should we say forced) by the chocolate cartels from growing smaller bean varieties as they provide lower crop yields. But the smaller beans have a much greater potency.

The chuncho bean is a very small bean, packed with flavour which is why it is so highly regarded for premium cacao and chocolate production. The chuncho flavour can vary widely based on the chuncho’s cultivar (a species subtype). Studies have shown that the chuncho variety has an impressive 36 different cultivars in the Southern region of Peru, broken down into 11 main groupings.

On our farm most of these 11 chuncho cultivar groups are grown. Their flavour profiles can be tasted in the fleshy pulp of the fruit (as well as the beans) and range from notes of mango and custard apple to pear, raisins and florals. The variety is huge. And they all taste amazing!

Each batch of our cacao incorporates this yummy range of cultivars. This means our cacao holds a great depth of flavour thanks to the scope of different taste profiles that are combined in each batch. Of course, we believe the great taste of our cacao is further enhanced by the love and care that is infused into it by every person involved, during every step of the creation process!