Meet the Grower
Cacao de Aroma
Location: San Martin, Tocache, Peru
Bean variety: Creole or Native, Trinidadian (Hybrid)
Flavour notes: Red cocoa – cocoa powder, soft citrus aftertaste. Brown cocoa – creamy, buttery, dried fruit. Black cocoa – sweet, red fruits, lemon, mild bitterness and slightly astringent.
Description
Initially registered in 2014, the Central Cacao de Aroma cooperative was created to support a group of smaller cooperatives within the province of Tocache, which is sat within depths of the northeastern jungles of Peru. More specifically, Cacao de Aroma leads a block of four cooperatives of 615 small-scale farmers to provide a stable connection with the national and international cocoa market, as well as showing their members different innovative manufacturing proccesses which improve the quality of the cocoa product. Cacao de Aroma’s focus on ensuring their members obtain good living and environmental conditions is needed now more than ever, as the 20 year period of violence, death and destruction at the hands of the illicit cultivation of the coca leaf has come to an end. Access to the international cocoa market not only provides the farmers with better living conditions, but also means that there will be no need to return to cultivating illicit crops.
Harvest times: March – May (main harvest), February (mid crop)
Harvest volumes: 1500 mt
Number of farmers: 615
Hectares farmed: 1862.5
Farming notes: The cocoa trees are grown alongside shade trees, including the Chuncho Pine and the Bolaina. The tropical, humid weather alongside 2440mm of rainfall per year provides the perfect conditions for the cocoa trees.
Fermentation and drying notes: The beans are fermented for 5-7 days, pre dried for 1-2 days, and dried for 4 days.
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