Cacao from the Sacred Valley in Peru

Our producers pride themselves with over 60 years of expertise. The meticulous process begins with selecting pristine, healthy grains for fermentation. After a seven-day fermentation period, they carefully sun-dry the grains for three days to achieve optimal dryness. Ensuring quality, the grains are then stored in jute bags to prevent moisture absorption.

Next, they meticulously roast the selected grains, meticulously shell them, and expertly mold them fir packaging.