Pérou, Amazonas 100%

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Chocolat noir

Type de production
Grand cru

Origine Fèves
Pérou, Cuzco, Vallée Quillabamba

Origine Chocolaterie
Pérou, Lima.

Arômes et notes
Boisé : bois.
Floral : sureau.

Variété de cacao 
 Theobroma cacao L, cv. Chuncho

Pâte de cacao, beurre de cacao.

Peut contenir des traces éventuelles de lait, fruits à coque, sésame, gluten et arachide.

Labels diététique


More information

Eduardo Lanfranco and Samir Giha are committed to honoring Peruvian cocoa and putting knowledge before chocolate. Sam Giha is a Peruvian-born American and CEO of Cacaosuyo. Initially, Sam was in the textile industry, which is reflected in the brand's packaging, with its bright colors inspired by Peruvian textiles. Later, his love of food and adventure led him to invest more of his time in the food business. More precisely, it was his entrepreneurial spirit that drew him to the Peruvian cocoa industry. He realized that, despite the quality of the cocoa, the vast majority of it was exported. Sam's partner Eduardo Lanfranco set up his own laboratory and production unit in Lima, Peru. The Cacaosuyo company makes "Tree-to-Bar" chocolate. It works with small-scale producers to select the trees where the cocoa will grow and then harvest it. This process guarantees the traceability of both the cocoa and the stumps. They pay particular attention to the cocoa they harvest at every stage, to ensure the highest quality chocolate. Cacaosuyo is so attentive to the quality of its beans that they are taken to laboratories for analysis. Beans are divided by strain to detect new flavor profiles and rare varieties. This is a crucial step in the manufacturing process, as it protects rare varieties from loss. Cacaosuyo is the first Peruvian manufacturer to win international awards. There are currently 6 different varieties of chocolate, 3 of which have won medals, notably at the International Chocolate Awards.


Les variétés de cacao cultivées sont Criollo et Chuncho. Les cultures de cacao représentent 300 hectares, regroupant 105 petits producteurs à une altitude entre 600 et 1'200m. Les plantations durables incorporent le couvert forestier local et des citrus. Le protocol de fermentation est différencié entre les fèves Criollo (1 jour de plus) et Chuncho.