Origin Exchange by Cacao Adventures — fine-flavor, single-origin Peruvian cacao beans for craft chocolate makers. Choose a 1 kg sample to test, or a 20 kg bag to scale.
Wild and heirloom strains grown in a mountain forest along the Marañón river, Amazonas, Peru — fermented and sun-dried at origin, then shipped directly from the farming families we partner with. No commodity middlemen, full traceability to the community and the harvest.
What you get
- Whole, fermented & dried beans — 1 kg (2.2 lb) sample or 20 kg (44 lb) bag
- Hand-sorted — large beans, Grade A, tasted and vetted before they ship
- Single origin — Marañón river, Amazonas, Peru
- Direct trade — farm-gate prices well above fair-trade minimums, with a named cooperative on every lot
- Bean-to-bar ready — a fine-flavor profile prized for low bitterness and bright red-fruit notes
Flavor
A complex, fruit-forward profile: bright red fruit and citrus zest up front, melon and a rounded, nutty depth underneath, low bitterness, and a clean finish. The lighter-bodied, mixed heirloom character rewards a gentle roast — versatile from 65% darks through higher-percentage and milk bars.
Lot profile
| Source |
Smallholder cooperative, Marañón |
| Region |
Mountain forest along the Marañón river, Amazonas, Peru |
| Elevation |
300–1,500 m |
| Genetics |
Highly varied genetic pool (wild & heirloom) |
| Harvest |
December–May (2026 crop) |
| Fermentation |
8–9 days, ~80% well-fermented |
| Drying |
10–14 days, sun then shade |
| Moisture |
7.5% |
| Bean color (cut test) |
Pink to deep violet |
| Grade |
Large beans, Grade A |
Spec for the current lot, verified at origin.
Fermented and dried with intent
Post-harvest is where flavor is won or lost. Our co-founder Jose, a specialist in fermentation and drying, works each lot hands-on with the community — 8–9 days of fermentation and 10–14 days of careful sun-and-shade drying — so the beans reach your bench with their character already developed.
Sample or scale
Use the size selector above. The 1 kg sample is enough for a real test batch to dial your roast; the 20 kg bag yields roughly 350–450 standard 50–70 g bars for production. Order the volume your batch needs — no need to commit to a full 60 kg export bag.
Testing first? Your 1 kg sample is credited toward your first 20 kg order — email us to apply it.
Every lot ships with its origin, harvest date, fermentation and moisture details. For the full spec sheet, or to credit a sample toward your order, email hello@cacaoadventures.com.
