In the region of Pasco, in the humid tropical area on the edge of the Andes and the Amazon basin, grows this noble Criollo variety of the cocoa bean.
The Yanesha Community, which belongs to a Nature Consortium responsible for the care and maintenance of the forests and fields, supervises the growth and development of these high-quality cocoa beans from Peru.
The Consortium is founded on ethical principles, whereby sustainable farming ensures the healthy preservation and protection of the environment, and the reduction of any carbon dioxide from their products impacting on the Earth’s atmosphere.
The preparation of the cocoa fields is important and careful work. The first stage in their organic cultivation is to plant fruit trees, such as banana and papaya. The harvest from these trees goes directly to the families of the local communities, thereby ensuring a large part of their livelihood.
Six months after harvesting the fruits, the soil is rich in nutrients and ideal for the cultivation of cocoa trees.
After the harvest the farmers deliver the ripe cacao fruits to a central fermentation site. The fermentation is one of the most important process in the entire cacao processing and needs to be reviewed carefully. After 2-4 days the beans are washed and dried in the sun.
The cacao paste is produced from the crushed cacao beans, now called cacao nibs. To gain the cacao paste the cacao nibs are ground in a stone mill for several hours. Next they press the liquid cacao paste to get the cacao butter. The cacao cake that's left over they ground again and the cacao powder is then the final product.