Most chocolate companies tag their products simply by country—“Peru,” “Ecuador,” “Mexico.” But in a place as geographically and biologically diverse as Peru, we believe a single country label doesn’t tell the full story.
At Cacao Adventures, we go deeper.
Each of our ceremonial-grade cacao origins is named not just for where it was grown—but for the distinct climate, altitude, strain, and culture that shape its identity. By highlighting regional origins like High Amazon, Sacred Valley, and Tropical Desert, we invite you to experience the subtle energies and flavor notes that make each one unique.
All our cacao comes from wild or native strains, grown in remote ecosystems and tended with care by farmers who have stewarded the land for generations.
Here’s a closer look at our three signature origins:
🌿 High Amazon (Awajún Territory – Amazonas Region)
- Altitude: 250–650 meters
- Climate: Humid tropical rainforest
- Varieties: Wild strain mix of Amelonado, Criollo, and Nacional
- Profile: Deep, bold, earthy, and richly heart-opening
- Who grows it: Indigenous Awajún communities who live far from any urban centers
- Why it's special: Grown in the jungle by communities who mostly live off the land.
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Jose travels twice a year to support post-harvest practices and ensure quality and safety.
⛰️ Sacred Valley (Quillabamba – Cusco Region)
- Altitude: 1,000–1,800 meters
- Climate: Subtropical highland with cool nights and fertile Andean soil
- Variety: Heirloom Chuncho
- Profile: Soft, grounding, and floral with a serene, centering energy
- Who grows it: Smallholder farmers in the valleys of Cusco who have preserved Chuncho genetics for generations
- Why it's special: One of the oldest known varieties of cacao, Chuncho is celebrated for its delicate flavor and aromatic complexity.
☀️ Tropical Desert (Piura Region – Northwestern Peru)
- Altitude: 150–250 meters
- Climate: Dry coastal valleys with high sun exposure and cool nights
- Variety: Piura Blanco (a rare white-seed variety known to the area)
- Profile: Bright, fruity, and citrus-forward with notes of tropical fruits
- Who grows it: Small family farmers, multigenerational.
- Why it's special: Piura Blanco is prized globally for its rarity and exceptional lightness. It’s one of the few cacaos that grow in desert conditions—truly unique in the world of cacao.
Each of these origins is:
✅ Wild or heirloom strain
✅ Minimally processed to preserve the cacao's integrity and vitality
✅ Grown without pesticides, synthetic fertilizers, or hybrid modifications
At Cacao Adventures, we honor cacao for its origin, its people, and its soul. Not all Peruvian cacao is the same—and we celebrate that. When you sip from one of our blends, you're not just tasting chocolate. You’re tasting a climate, a tradition, and a relationship built on respect.
Author
Jose Visconti - Founder and COO of Cacao Adventures
Background & Expertise
Jose has worked with Chocolate and Cacao since 2014 in various capacities; as an Agricultural Liaison for Bean-to-Bar chocolate companies, as a consultant to the International Trade Center, as a sourcer of Specialty Beans where he worked with Internationally renowned chefs, as the Chief of R&D and operations manager for specialty chocolate manufacturers. Jose has travelled throughout many parts of Peru to search for specialty cacao and holds unique knowledge in harvest and post-harvest processes that unlock the full potential of unique and special cacao beans.
Personal Connection to the Topic
Jose is not only a chocolate lover, but a nature and travel enthusiast as well. When he learned the full story of cacao, and how the original wild strains of cacao were in danger of extinction, he took it upon himself to find the right people on both sides of the supply chain to bring this issue to light through communication and product development; not just using words, but creating irresistible chocolate and cacao products to highlight the importance of preservation.
Mention why this work matters to them—especially if there's a cultural or emotional tie.