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CACAOSUYO CHUNCHO-CUZCO 70%, DARK CHOCOLATE, 70GR
Regular price
$11.99
“The best kept secret of the Incas” made at origin in Peru. Cacaosuyo are chocolate geeks’ elite rockstars. Minimally processed chocolate bars express each Peruvian cacao strain’s genetics in crystal clear surround sound. Their unrivaled attention to detail and direct trade practices are key in improving lives of producers and preserving rare varietals that would otherwise be lost to more industrial, “productive” strains.
Grown deep in the jungle, Chuncho beans are some of the finest Peruvian cacao boasting an initial blast of fresh fruit and lingering herbal finish.
This cacao gets its name from the jungle in which it grows deep within, Chunchada. Made with only cacao and sugar, the true taste of this rare cacao is apparent.
What we Found Out about this amazing region:
This highly prized cacao grows in the high jungle valleys of southern Peru, most notably around the Urubamba Valley (The Sacred Valley of the Incas), the La Convención Province (Quillabamba) in the Cusco region, and parts of the VRAEM region. [1, 2, 3, 4].
This is a fascinating part of Peru because it lies where the Andes meet the Amazon. The landscape includes tropical vegetation, river valleys, mountains, and warm, humid growing conditions that support cacao cultivation.
The Terroir and High-Altitude Growth
- The Altitude: While most commodity cacao grows in flat, lowland tropical monocultures, Chuncho is unique because it thrives at exceptionally high elevations—typically between 400 and 1,400 meters above sea level.
- The Climate: Nestled in the cloud forests and valleys leading to Machu Picchu, the trees experience dramatic temperature swings. Nights can drop to around 9°C (48°F), while days heat up to 36°C (97°F).
- The Beans: Because of the cold nights, the cacao pods produce unusually small beans. To protect themselves from the chill, these tiny beans develop an extraordinarily high fat content (pure cocoa butter), which makes the final chocolate incredibly smooth and aromatic. Chuncho cacao is associated with floral and fruity aromas, gentle acidity, relatively low bitterness, and herbal or nutty notes. The exact profile depends on the particular cacao population and how the beans are fermented and dried.
Ancestral Purity and Genetics
- Ancient Roots: Chuncho is one of the oldest cultivated cacao genetics in South America. It was originally domesticated and protected by the indigenous Machiguenga (Matsigenka) people. During the Inca Empire, these beans were so highly valued that they were used as a form of currency.
- Genetic Isolation: Because the deep valleys of Cusco isolated these trees for centuries, Chuncho remained un-hybridized. While much of Peru has transitioned to high-yielding, bitter hybrid trees (like CCN-51), local smallholder collectives have fought to preserve the genetically pure Chuncho trees. There are dozens of distinct native sub-varieties (cultivars) under the "Chuncho" umbrella.
TASTING: coarse texture, fresh fruit, herbal, lightly sweet
PAIRING: barrel aged spirits e.g. whiskey or rum, fortified wines, e.g. sherry or vermouth, dessert wines e.g. madeira or port
UNIT SIZE: 70GR
CACAO ORIGIN: Peru, Cuzco, Peru
MADE IN PERU
INGREDIENTS: organic cacao mass, organic sugar
Regular price
$11.99
“The best kept secret of the Incas” made at origin in Peru. Cacaosuyo are chocolate geeks’ elite rockstars. Minimally processed chocolate bars express each Peruvian cacao strain’s genetics in crystal clear surround sound. Their unrivaled attention to detail and direct trade practices are key in improving lives of producers and preserving rare varietals that would otherwise be lost to more industrial, “productive” strains.
Grown deep in the jungle, Chuncho beans are some of the finest Peruvian cacao boasting an initial blast of fresh fruit and lingering herbal finish.
This cacao gets its name from the jungle in which it grows deep within, Chunchada. Made with only cacao and sugar, the true taste of this rare cacao is apparent.
What we Found Out about this amazing region:
This highly prized cacao grows in the high jungle valleys of southern Peru, most notably around the Urubamba Valley (The Sacred Valley of the Incas), the La Convención Province (Quillabamba) in the Cusco region, and parts of the VRAEM region. [1, 2, 3, 4].
This is a fascinating part of Peru because it lies where the Andes meet the Amazon. The landscape includes tropical vegetation, river valleys, mountains, and warm, humid growing conditions that support cacao cultivation.
The Terroir and High-Altitude Growth
- The Altitude: While most commodity cacao grows in flat, lowland tropical monocultures, Chuncho is unique because it thrives at exceptionally high elevations—typically between 400 and 1,400 meters above sea level.
- The Climate: Nestled in the cloud forests and valleys leading to Machu Picchu, the trees experience dramatic temperature swings. Nights can drop to around 9°C (48°F), while days heat up to 36°C (97°F).
- The Beans: Because of the cold nights, the cacao pods produce unusually small beans. To protect themselves from the chill, these tiny beans develop an extraordinarily high fat content (pure cocoa butter), which makes the final chocolate incredibly smooth and aromatic. Chuncho cacao is associated with floral and fruity aromas, gentle acidity, relatively low bitterness, and herbal or nutty notes. The exact profile depends on the particular cacao population and how the beans are fermented and dried.
Ancestral Purity and Genetics
- Ancient Roots: Chuncho is one of the oldest cultivated cacao genetics in South America. It was originally domesticated and protected by the indigenous Machiguenga (Matsigenka) people. During the Inca Empire, these beans were so highly valued that they were used as a form of currency.
- Genetic Isolation: Because the deep valleys of Cusco isolated these trees for centuries, Chuncho remained un-hybridized. While much of Peru has transitioned to high-yielding, bitter hybrid trees (like CCN-51), local smallholder collectives have fought to preserve the genetically pure Chuncho trees. There are dozens of distinct native sub-varieties (cultivars) under the "Chuncho" umbrella.
TASTING: coarse texture, fresh fruit, herbal, lightly sweet
PAIRING: barrel aged spirits e.g. whiskey or rum, fortified wines, e.g. sherry or vermouth, dessert wines e.g. madeira or port
UNIT SIZE: 70GR
CACAO ORIGIN: Peru, Cuzco, Peru
MADE IN PERU
INGREDIENTS: organic cacao mass, organic sugar
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About Our Coffee
Yes — all of our coffees are free from mold and meet strict quality standards. Mold and ochratoxin A (OTA) can develop in poorly processed or stored coffees, but we take every step to prevent that from happening. Before purchasing any coffee, we evaluate water activity and moisture content to ensure it’s within safe and stable parameters. Once it arrives at our warehouse, we monitor relative humidity and storage conditions carefully to maintain the integrity of each lot.
From sourcing to roasting, our focus is on quality and freshness — so you can enjoy every cup with confidence.
From dedicated farmers across the world’s most expressive regions — each coffee reflects its origin, soil, and the people behind it.
We partner with producers who share our values: respect for their land, transparency, and craft. Every coffee has a story, not just a score.
Some are certified organic, although we are not an organic certified roastery. However, all our coffees are sustainably grown. We prioritize farms that care for soil health and community impact.
Yes — always. We roast in small batches so your coffee arrives fresh and vibrant every time.
Brewing & Storage
Keep it sealed, cool, and dry — away from heat, moisture, and light. An airtight container keeps freshness alive.
Enjoy within 4–6 weeks of roasting for peak flavor. After that, it’s still great, just a little softer on aroma.
Fine for espresso, medium for drip or pour-over, coarse for French press or cold brew. The right grind brings balance and sweetness.
Absolutely — our coffees are crafted to shine in any brew method.
Ordering & Shipping
Usually within 1–2 business days after roasting. You’ll get tracking once it’s shipped.
Yes! Subscribe for regular deliveries of your favorite coffee — freshly roasted and hassle-free.
Because coffee is a perishable product, we can’t accept returns once bags are opened. But if something isn’t right, please reach out — we’ll make it right.
Yes. Shipping costs and delivery times vary by country.
Wholesale & Partnerships
Fill out our wholesale form — we’ll connect to learn about your needs and build a program that fits your coffee goals.
Yes. We provide guidance, education, and support to help your team brew and serve coffee beautifully.
Absolutely. We love collaborating to design coffees that express your brand’s identity and taste.
About Us
Husband and wife team Dylan Thome and María Esther López-Thome — coffee educators, roasters, and lifelong students of flavor.
It’s about community — people connected through coffee, moving and growing together.
Intentional sourcing, honest roasting, and meaningful relationships — quality with purpose.
Yes! We host tastings and events regularly. Follow us for dates and details.
About Our Tea
We offer a curated selection of loose-leaf and bagged teas — from classic black and green teas to herbal and botanical blends. Each one is chosen for balance, clarity, and character.
All true teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed:
Black tea is fully oxidized for a rich, bold flavor.
Green tea is lightly processed to keep its fresh, grassy notes.
Herbal tea (technically a “tisane”) is made from herbs, flowers, or fruits — naturally caffeine-free.
Yes, most black and green teas naturally contain caffeine. Herbal blends/Botanicals are caffeine-free.
Use fresh, hot water and steep according to the tea type:
- Black tea: 3–5 min at ~95 °C
- Green tea: 2–3 min at ~80 °C
- Herbal tea: 5–7 min at ~100 °C
- Adjust to taste — shorter steeps for lighter cups, longer for more strength.
Keep tea in a cool, dry place, away from light, air, and strong odors. Airtight containers preserve freshness and aroma longer.
Properly stored tea can last a long time. Green teas are best enjoyed within a year, while black and herbal teas can stay vibrant for up to two years.
Absolutely. Our teas brew beautifully over ice or as cold infusions. Just double the leaf amount or steep longer to keep flavor balanced.
