Chuncho
€40.00
HIGH-ALTITUDE CHUNCHO
Inca Golden Cacao
QUECHUA · QUILLABAMBA & CHUNGUI · CUSCO
Native ancestral variety from the world’s
highest-grown cacao forests, traditionally
cultivated at 1,600 meters above sea level,
beneath the heights of Machu Picchu.
Quantity
PRODUCT DESCRIPTION
Chuncho cacao comes from the meeting of the Andes and the Amazon, in the forests of Cusco and the Upper Urubamba.
For generations, Matsigenka peoples cultivated and carried this cacao along ancestral routes connecting forest and mountain communities.
FLAVOR PROFILE
Deep cacao · Roasted nuts · Almond · Hazelnut · Raisins · Dates · Clean, balanced finish
Aroma: pronounced fruity, sweet, white floral notes, and mature fruit.
Flavor: tropical fruits, honey, and subtle, refined notes.
Acidity: low to medium, vibrant and well-balanced.
Body: smooth, airy.
Bitterness: minimal.
Finish: expansive, fragrant, and enduring.
SHIPPING & DELIVERY TIME
We ship from Lisbon, Portugal, to destinations across Europe and beyond. Delivery times and shipping costs depend on your location and are shown at checkout.
BUY 10, SAVE 10%
For those who wish to share cacao with others or keep it close at hand, enjoy 10% off when you purchase 10 units of the same product.
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High-Altitude Chuncho
QUECHUA · QUILLABAMBA & CHUNGUI · CUSCO
Origin
Chuncho cacao emerges from the meeting point of two worlds: the high Andes and the Amazon rainforest. Long before the arrival of the Spanish, Matsigenka peoples cultivated and carried Chuncho cacao through the forests of Cusco and the Upper Urubamba. Through ancestral exchange routes connecting Amazonian and Quechua territories, cacao, medicinal plants, feathers, salt, and knowledge moved between forest and mountain communities, creating one of the oldest living trade relationships in the Andes–Amazon region.
High-Altitude Chuncho
QUECHUA · QUILLABAMBA & CHUNGUI · CUSCO
Territory
Today, Quechua farming families continue cultivating these ancient cacao populations beneath the influence of the Vilcanota glacier. Cold mountain waters, humid cloud forests, mineral-rich soils, and the winds descending from the Andes shape one of the world’s highest native cacao-growing landscapes.
The cacao is cultivated within traditional mountain agroforestry systems alongside plantain, native crops, and forest species, preserving exceptional biodiversity while protecting the original native populations.
High-Altitude Chuncho
QUECHUA · QUILLABAMBA & CHUNGUI · CUSCO
Sacred Fauna
Andean Bear- Puma- Condor-Hummingbirds
High-Altitude Chuncho
QUECHUA · QUILLABAMBA & CHUNGUI · CUSCO
Genetic
Native High-Altitude Chuncho is one of Peru’s oldest surviving cacao populations. Cultivated at unusually high elevations, its slow fruit development allows exceptional aromatic complexity, refined floral expression, and naturally low bitterness. Careful selection and traditional cultivation preserve the integrity of these ancient genetics across generations.
High-Altitude Chuncho
QUECHUA · QUILLABAMBA & CHUNGUI · CUSCO
Cultivation
Traditional mountain agroforestry systems managed by local families preserve native biodiversity while combining selective hand harvesting, careful 5–7 day fermentation in wooden boxes, and slow natural drying to maintain the integrity of this exceptional high-altitude cacao.
Harvest & Post-Harvest
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Harvest
Selective hand harvest of fully rripe pods.
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Fermentation
5-7 days ( or according to each origin )
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Drying
Slow natural drying to preserve aroma and flavor.
1. Cut & melt
Chop 30g of AYNI ceremonial cacao and add it to 150ml of hot water, just below boiling. Stir gently as the cacao begins to melt.
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2. Add spices & stir
Add your favorite spices and take a moment to stir slowly. You can stir with a song, a prayer, or with gratitude for the forest and the hands that brought it to you.
3. Serve & connect
When the cacao is smooth and warm, pour it into your cup. Take a moment to set an intention and enjoy it invites you to connect with nature and with your blossoming heart.
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