Perú Amazonas Cacao Ceremonial
Ceremonial cocoa (full-fat cocoa paste, cocoa pulp) of the local Trinitario variety, comes from the Amazonas region of Peru from the Norandino agricultural cooperative. This unique cocoa has a strong chocolate profile with notes of tropical fruits and a nutty-caramel aftertaste. The taste resembles dark Belgian chocolate with a balanced and refined bitterness. It is also not lacking in sweet flavor notes.
This cacao was made from high-quality, selected premium cacao beans.
The Norandino cooperative works with small farming communities in the Amazonas department in northern Peru, located between the Andes and the Amazon plains. Farmers have settled along the Maranon and Utcubamba rivers in the provinces of Bagua and Utcumbamba. Thanks to investments in cacao genetics, good agricultural practices, high-quality cacao from the Amazonas department is going to chocolate makers around the world. Recently, Amazonas cacao was granted Denomination of Origin status.
Product Details
| Brand | |
|---|---|
| Cacao Species | Trinitario |
| Flavour | Bitter, Semi-sweet |
| Composition | 100% Cacao Paste |
| Allergens | May contain traces of milk and nuts. |
Nutritional data
Per 100 g| Nutritional value | 712 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 27 g |
| Sugar | 0 g |
| Fat | 42 g |
Cocoa from Peru’s Amazon region, sourced from near the Marañón River, is a unique product that is gaining increasing recognition in the world’s chocolate markets. Located in the heart of the Peruvian Amazon, the region offers unique climatic and soil conditions that favor the cultivation of high-quality cacao. Cocoa from the area is particularly valued for its rich flavor profile and unique properties.
The Marañón River, one of the region’s main rivers, flows through dense tropical forests and fertile valleys, creating an ideal environment for the cultivation of various varieties of cacao, including rare and valuable species such as Criollo and Trinitario. The cacao beans from the Marañón area are carefully handpicked, fermented, dried and processed according to traditional methods, preserving their full flavor potential.
Cocoa from this region is characterized by a complex flavor profile that includes intense fruity, floral, nutty and spice notes. Many people describe the flavor of this cocoa as balanced, with delicate acidity and subtle sweetness, making it an excellent choice for making refined chocolate and other confectionery products.
Cacao cultivation in the Amazon region around the Marañón River is also important for local communities. Many families in the region are involved in cocoa production, which is an important source of income and support for the local economy. In addition, sustainable farming practices are widely used, helping to protect the environment and preserve the region’s biodiversity.
Cacao from the Marañón River area is also prized for its health properties. Cocoa beans are rich in antioxidants, especially flavonoids, which have positive effects on heart health and overall health. In addition, they contain magnesium, iron, zinc and other important minerals that support various bodily functions.
In summary, cacao from Peru’s Amazon region, from near the Marañón River, is a product of exceptional quality that combines rich flavor, aroma and health benefits. It is an excellent choice for chocolate makers, connoisseurs and anyone who appreciates authentic, high-quality products from one of the world’s richest biological regions.