Origin

Peru - The famed variety of heirloom cacao, known as Chuncho. Paired with Fresh Peeled Macambo beans from Ayli and her beautiful family.

Process

Chuncho cacao fruits are processed on the farm and then transfered in "baba" (fruit and seeds) to the small artisan fermentation center of David Condori where they are fermented for 4-5 days in wooden boxes and gently dried in the sun and shade over 2 months.

Ayli and her family collect collect the Macambo fruits when they fall from the tree. They then crack the pods open and freshly peel the seeds by hand before gently drying in a low heat oven. 

Flavor 

This delightful blend balances the energy and flavors of these two; Bright, silky, smooth  and nutty.

Ingredients

65% Stoneground Cacao, 35% Stoneground Macambo.