Skip to content


One of the objectives of our project is to produce two types of cocoa, one called “elite cocoa” and the other called “grand cru cocoa“.

The quality of cocoa can be broken down into two main categories: the so-called physical quality and the organoleptic quality.

From a physical point of view, our two types of cocoa will be identical: our requirement is to produce the best quality cocoa, called “grade 1” cocoa (or “grade C” cocoa). This is a cocoa with less than 5% of damaged or broken beans and with a fermentation rate of at least 90%.

From an organoleptic point of view, our two types of cocoa will be different and will not display the same aromas and notes. The main reason for this difference is the choice of varieties and consequently the fermentation that follows.

Elite Cocoa

For our elite cocoa, we produce a fine cocoa with a relatively large volume. For this, we combine 4 selected varieties, i.e. from local agronomic research centers, whose genetics and behavior are perfectly known and documented. The choice of these varieties is based on:

Grand Cru Cocoa

For our Grand Cru cocoa, the composition of our plots is practically the same, we use the same selected varieties, but we increase the proportion of local varieties, and thus we move the organoleptic profile towards much more aromatic and floral areas. The counterpart of these varieties is the uncertainty of their productivity. To compensate for this uncertainty, we keep the varieties mentioned above whose yields are controlled. This way we will have a cocoa that will uniquely express the terroir of San Martin.

Our goal is to give value to these local varieties and create an origin, as it already exists in Peru in Piura, with the “Porcelana” varieties, and in Cuzco, with the “Chuncho” varieties.