Bursting with tropical citric and red fruit flavour notes (and some floral profiles), this origin made up of roughly 65% Chunchos, 15% VRAEs, and some Criollos and Trinitarios is derived from the subtropical highlands of the department of Cusco and harvested at 400-1200 meters above sea level.
On average, this origin’s beans are smaller than typical. And so are their yellow, green, and rose coloured pods. Like the Chuncho bean, this cacao undergoes a very well-controlled box fermentation, usually four to five days in duration with a bean rotation done every day after the second day. The cacao then gets piled into mounds to dry for two to four days with sporadic stirring. From there, the mounds are dispersed onto covered tarps or mesh drying shelves. The total drying time is typically around seven days, depending on weather and sun exposure.
Cusco
Source: Co-operative and directly with farmers
Region: Southern Peru – Andes/Amazon
Department: Cusco
Elevation: 400-1200m
Yearly Rainfall: ~2200mm (87 inches)
Genetics: ~60% Native Chunchos mixed with ~15% VRAEs and other Criollos and Trinitarios
Harvest Season: Mar - Jul
Tasting Notes: Pronounced fruity/tropical fruit flavours; some red fruit and floral notes, with low tannins.
Fermentation Style: 4-5 days in wooden boxes; daily bean rotation after the first 2 days.
Drying Style: 2-4 days in mounds while drying, then dispersed over tarped floor or drying shelves for 3-4 days.
