Cacao from Andean heights.
Beneath the heights of Machu Picchu, the astonishing citadel built by the ancient Incas, grow the heirloom chuncho cacaos that have survived the passing of times in the Urubamba Valley. The old and sturdy chuncho trees, some of which are 200 years old, grow at an altitude nearly unheard of for growing cacao.
This is the home of the endangered condor, the largest flying bird in the world, believed by the Incas to be powerful enough to fly to the heavens.
Cacao scientists believe the old chunchos could well be the aromatically richest cacaos in the world. The local families are exceptionally proud of their chuncho heritage and many families carefully harvest beans from their oldest trees to make their own chocolate. They will be even prouder to see the first family of condors released in the wild again as a result of Original Beans’ Cusco Chuncho chocolate.
Know your bean: chuncho urusayhua.
The chuncho cacaos that can be found in Cusco, Junín and Ayacucho, are a range of different varieties rather than a homogenous group. The cacao fruits are small and so are the beans (less than 1g per bean) – but they are very solid and known for their high fat content. The 100% Cusco Chuncho bar from Original Beans is a real rarity, since chuncho cacao has never been used in a pure selection before. Original Beans propagate and raise this pure selection in special nurseries.
Tasting notes: notes of dried flowers and grass mark the absolute altitude of this cacao.
Ingredients: organic cacao mass