1.- THE ORIGINS OF PERUVIAN CACAO
Peru cacao beans have their history in a way linked to the Andean territory as well as to the cultural tradition of the ancient cultures that occupied Peru long before the Incas, Peru cacao beans are not only considered as important plants or part of the Peruvian biodiversity, in fact they have a very important place within the cultural identity as well as being one of the biggest economic engines of the country. For centuries the White cacao beans Peru has been a vital element of daily life, religious and commercial aspects becoming a world renowned product for the exceptional flavor it contains.
The scientific name of Peru cacao beans is Theobroma Cacao, it is known that its origin is from Central and South America although of course many people believe that it originally belongs to the Amazon of Brazil and Colombia. Due to studies carried out on ancient Peruvian cultures and populations, it is known that the Mochica, Nazca, Wari and consequently the Incas cultivated and used the Peru cacao beans as a sacred drink that was especially used during ceremonies and rituals for religious purposes. Being the Mochicas who have the main recognition of using the Peru cacao beans in this way, since in many of the tombs discovered in this culture have been found cocoa-based cups that are finely decorated which suggests that the Peru cacao beans had a more ceremonial purpose than daily consumption as it is known that all the White cacao beans Peru had a symbol of fertility and as a link of communication with the deities, On the other hand, the production of Peru cacao beans in the Inca culture was scarcer due to the location of that culture, however, they also knew the symbolic value it had, for this reason it was exchanged with the Amazonian cultures in order to also obtain a benefit from the Peru cacao beans in their religious ceremonies.
With the arrival of the Spaniards in the XVI century, the surprise was also great since the importance of Peru cacao beans was so great for the local civilizations that the Spaniards decided to take them from Europe where it became a highly valued drink to the point that at the beginning it was only consumed by the royal courts because it also contained stimulating properties.
| “Each trip is also a new flavor for your palate.” |
2.- UNIQUE CHARACTERISTICS OF PERUVIAN CACAO BEANS
Peru cacao beans are recognized by the world thanks to the unique characteristics they possess, giving them one of the first places among the varieties that exist in the world, specifically in terms of quality and flavor. It is essentially what stands out about Peru cacao beans is the diverse origin that it possesses in addition to the fact that for its production it is used in sustainable practices that are gradually being improved by people who have been dedicated to this for generations. Undoubtedly the White cacao beans Peru are highly valued and appreciated in international markets thanks to the fine aroma and deep flavor they contain.
The complex and intense flavor at the same time of the White cacao beans Peru certainly goes beyond any common type of cocoa, the quality is based on the artisanal fermentation, sun drying and sustainable farming techniques used during its production, it is for this reason that the Peru cacao beans contain a lot of flavors, of course it also depends on the environment in which it is produced, some of the main profiles that are known are:
- Fruity
This type of profile is mainly found in Peru cacao beans grown in the most tropical regions, such as San Martin and Ucayali. When tasting it, you can easily feel light notes of dried fruits such as Citrus, Berries and even bananas. Many chocolatiers and main consumers opt for this fresher and more vibrant flavor in their consumption.
- Floral
The particular Peru cacao beans with this flavor come essentially from crops grown in the Andes area, with delicate oral notes such as Roses or Jasmine which gives a rather subtle but at the same time elegant complexity to the chocolate produced.
- Roasted
As for these Peru cacao beans with more roasted notes, the flavors of cinnamon, nutmeg and even a slight aroma of tobacco stand out, giving it a more traditional and at the same time rustic profile.
3.- Peruvian Cocoa Varieties
In the Peruvian territory several varieties of the cocoa plant are cultivated, each one particularly for its diversity of flavors and characteristics, among which the following stand out:
3.1.- Criollo Cacao
Considered as one of the oldest and at the same time finest varieties in the world, the Peruvian cocoa beans of this variety are recognized for the high quality they contain, besides having a delicate aspect in terms of flavor. The Criollo style can be found more easily in high heat areas such as the Peruvian Amazon, especially in the cities of San Martin and Ucayali. Peru cacao beans of this variety are characterized by low bitterness and a smooth and refined profile, with a slight taste of red fruits, light acidity and floral tones. Usually the cocoa raised is quite susceptible to diseases so its production is more risky than the other varieties, however its incomparable flavor has made it one of the best options for chocolate lovers.
3.2.- Trinitario Cacao
This type of Peru cacao beans is the product of a mixture of criollo and foreign cacao, and has gained an important place in the popularity in Peru, mainly in the Puno and Apurimac River Valley, where farmers maintain ancestral techniques for its cultivation. The particular flavor of the Peru cacao beans of the Trinitaria variety combines qualities of the criollo cocoa such as its delicate and smooth flavor and the resistance and high yield of the forastero cocoa, these Peru cacao beans are highly valued for their balanced flavor and light to moderate nutty and fruity sensation.
3.3.- Amazonian Cacao
This variety of Peru cacao beans is considered the most native and is prized for its adaptability to the tropical climate of the Peruvian jungle, its intense flavors and resistance have made it a favorite of many, however it is not as well known as the Criollo cacao but has been gaining some popularity for its high flavonoid content which gives it a robust and earthy flavor with light notes of wood and coffee, you can mainly find this variety of Peru cacao beans in cities such as Loreto, Ucayali and Madre De Dios where they also follow sustainable parameters in terms of cocoa cultivation techniques and this same method has a direct impact on natural preservation.
4.- KEY REGIONS FOR CACAO PRODUCTION IN PERU
Peru is considered one of the places with the greatest agricultural potential in the world and the quality of cocoa is one of the best samples that can exist in this regard, in each region has been able to maximize the natural environment as well as the same climate that has which provides a variety of options and varieties that then reach the international market as one of the best in the world, some of the main regions are:
4.1.- Cusco Region
Popularly known for its wide and varied historical heritage and culture, this city has positioned itself as one of the main producers of cocoa with one of the finest aromas, this region is located in the southern part of the country and the geography is quite suitable for the cultivation of cocoa in its valleys in addition to its proximity to the Peruvian Amazon. Especially in the province of La Convencion the White Cacao Beans Peru has a unique flavor due to the combination between the subtropical climate and the ancestral agricultural techniques that have been passed on as knowledge for generations. The profiles that can be found in this region are mainly trinitario and criollo as well as being characterized mainly by the fruity aroma. It can be found mainly in the areas of La Convencion, Quillabamba and Pichari where the geography is more fertile and results in a more ideal soil for cocoa production.
4.2.- San Martín Region
It is located in the central jungle of the country, is considered one of the areas with the best production of fine cocoa in terms of aroma, in fact this city is considered the cradle of cocoa due to the large presence of land that is dedicated exclusively to its production achieving stand out for the high quality also highlighting the production of organic cocoa and Creole variety. Its smooth and fruity flavor has light notes of red berries with citrus and light floral touches. Juanjui and Tarapoto are the main cities where cocoa is produced on a larger scale and is the most sought after and demanded by the world’s chocolatiers who have an interest in quality products.
4.3.- Piura Region
Located on the northside of Peru, this city is traditionally known for its main activity which is agriculture and during the last years gaining a place among the best cocoa producers for its high quality and fine aroma. The White cacao beans Peru that are produced here contain soft and sweet notes so it is easily appreciated within the national and international market. Characterized mainly by the delicate flavor that contains light notes of nuts and even a buttery touch, in these regions especially Criollo and Trinitario cocoa varieties are grown, which benefit from the dry and warm climate of the coast. The main places where cocoa production can be found are undoubtedly Morropon, Ayabaca and Sullana, where the main buyers are the United States, Europe and Japan.
4.4.- Ucayali Region
Located in the Amazon jungle, this region is also a fundamental place for the production of high quality cocoa. Thanks to the tropical climate, this region has one of the most fertile soils in the country and it is perfectly combined with the great amount of rainfall during the year, Unfortunately it is much less known than other regions but during the last years it has been positioning itself as one of the best producers of cocoa that contains a fine aroma, contains an intense and slightly earthy flavor where you can clearly feel the presence of coffee, wood and even slightly spicy, due to the robust and deep body during its preparation you can get a high quality product. It is like a power to find the land of sowing in the areas of Pucallpa and Contamana which have adopted styles of sustainable agriculture which preserves in a positive aspect the natural diversity that exists in the Amazon.
5.- THE IMPORTANCE OF PERU CACAO BEANS IN HISTORY
“Many people do not know that Peru cacao beans were one of the first products that marked a milestone, since it was the beginning of commercial exchange in the transatlantic and gave way to new trade routes.”
6.- FAQs ABOUT PERU CACAO BEANS
- What makes Peruvian cacao beans unique?
There is no doubt that Peru cacao beans stand out from the rest of the varieties because of the exceptional quality they contain in addition to the complex flavors in which they are presented, globally recognized as one of the best because it also has varieties of high quality, its incomparable flavor is due to the geographical conditions where it is produced which is also complemented by traditional methods that have passed for generations and finally the handmade fermentation gives it a flavor is essential and important that differentiates it from the rest.
- Which regions in Peru produce the best cacao?
Peru is one of the largest producers of Peru cacao beans, highlighting mainly its productivity in the regions of San Martin, Piura, Cusco and Ucayali.
- Are there health benefits associated with consuming Peruvian cacao?
Of course yes, it is known that Peru cacao beans contain a fine aroma in addition to being organic which represents health benefits, since the composition of the Peru cacao beans is based on containing antioxidants due to the presence of flavonoids and polyphenols, I have also known that improves brain health, provides benefits for the heart, contains anti-inflammatory properties and in many cases improves mood by producing endorphins and serotonin in the brain.
- Can I visit cacao farms in Peru?
Yes, today it is possible to enjoy guided tours and even experiential moments in places where cocoa is produced naturally, of course you must take into account that there are certain times of the year in which the experiences are much better and these are at harvest time, you can even enjoy experiences of manufacturing and processing of chocolate.
Delighting your palate with new flavors is reason enough to start planning your trip today. Auri Peru organizes tailor-made experiences for each client so that the adventure can be unforgettable. You can take the first step by contacting our travel consultants, they will be happy to design your next vacation.
“You can’t buy happiness, but you can eat Peruvian chocolate, it’s the same thing.”
