In the lush, tropical valley where the Apurímac and Ene rivers meet, a quiet revolution is growing—one cacao bean at a time. This fertile region in southern Peru, known as VRAE, has become a beacon for change, shifting from a history of coca farming to a future rooted in cacao.
For generations, this region was shaped by coca cultivation. But over the past 15+ years, farmers here have worked alongside local and international organizations to build something different—something sustainable. With support in organic certification, infrastructure, and co-op development, cacao has become a catalyst for resilience, connection, and long-term economic opportunity.
We’re proud to partner with Cacao Life who has partnered with El Quinacho co-op, a collective of 255 smallholder farmers—89 of them women—who are growing ethical, transparent trade cacao with deep care for people and place.
Genetics: Native VRAEs, Native Chunchos, with Criollos and Trinitarios
A Valley Reclaiming Its Roots Through Cacao
Flavour Profile: Bright and balanced, with floral and herbal notes that reflect the rich biodiversity of the region.
VRAE
Source: Co-operative
Region: Central South Jungle
Department: Junín, Ayacucho, Cusco
Elevation: 400-1300m
Yearly Rainfall: >1500mm (59 inches)
Genetics: Native VRAEs, Native Chunchos, with Criollos and Trinitarios
Harvest Season: Mar-Jul (major); Dec (minor)
Tasting Notes: Floral with some fruit and herbal notes.
Fermentation Style: 6-7 days in Tornillo hardwood boxes; daily bean rotation after first 2 days.
Drying Style: 6-8 days – sun then shade dried. On tarps and mesh drying shelves.