Active Origin

Peru

Native and conventional cacao from the Amazon basin and Cusco, sourced with Ayni.

Photography courtesy of Ayni · used with permission.

About the origin

Sourcing context — Peru

Peru is one of the most botanically diverse cacao origins in the world — home to native genetics including Chuncho, Awajun, and Ashaninka Matsigenka cacao alongside conventional plantings.

Ayni works with community associations across Amazonas, San Martín, Cusco and Junín — offering raw beans, nibs, and tempered / packed cacao paste.

Origin at a glance

What to know about Peru

Altitude: 1,200 – 1,900 MASL
Harvest window: April – September (coffee) · April – August (cacao)
Regions: Villa Rica (Pasco) · Pichanaqui (Junín) · Amazon basin (native cacao) · Cusco
Varieties: Typica · Bourbon · Caturra · Catimor · Chuncho cacao · Awajun cacao
Processes: Washed · Honey · Natural · Anaerobic natural
Cup profile: Coffee: milk chocolate, red apple, brown sugar, soft citrus. Cacao: dried fruit, nuts, mild acidity.

From origin · Peru