The Peruvian Cacao has been defined as “A fine flavor Cacao” thanks to the great efforts made in the production chain and value. Our national Cacao has also been selected among the best 50 samples in the world, highlighting the quality of Huerto María’s products.
There are 3 varieties of Cacao:
*Criollo: Our country is known for being exporter this kind of cacao. The Peruvian Criollo cacao is famous for its finesse and powerful aromas, it is reserved to top of the range chocolate.
* Forastero or Campesino: Originates from the Upper Amazon. This is a normal cocoa, grain has a thick shell, it’s resistant and little aromatic. The best producers use Forastero grains in their mixture to give body and spaciousness to chocolate.
* Hybrids: among which Trinidadian, is a cross between Criollo and the stranger, although its quality is similar to the Forastero. It appears thanks to this crossing process that’s why it has inherited of the robustness of the Forastero Campesino Cacao and of the delicate flavor of the Criollo Cacao. It’s also normally used mixed with other varieties.
Cacao available: Conventional Cocoa, Cacao Grade 2, Cacao Grade 1.