Sacred Valley Cacao Block — Untempered | 8 oz
8 oz · ~11 servings · $2.63/serving
The most ceremonial cacao you can order in summer — no compromises
Because the block is untempered, it doesn't need warm weather protection, gel packs, or expedited shipping in hot weather. Ships confidently year-round with less waste and no extra cost. The same rare Chuncho cacao, none of the summer stress.
The same rare Chuncho cacao — in block form
This is the same Sacred Valley Chuncho cacao — same Quillabamba origin, same farming families, same ancient genetics — in a solid block you chop yourself before preparing your cup. The flavor is identical. The experience is more intentional.
For many cacao practitioners, the act of chopping is part of the ritual. It slows you down, connects you to the raw material, and brings you into the present before the first sip. With a cacao that carries thousands of years of Incan heritage, that slower preparation feels especially fitting.
Untempered
Unlike chocolate bars, this block has not been tempered — the cacao butter is not stabilized. This makes it more heat-stable and less prone to melting, making it ideal for warm climates and summer shipping without extra packaging.
The chopping ritual
Use a sharp knife to chop your desired amount from the block — 21g for a daily cup, 35–45g for a ceremonial serving. The chopping itself becomes part of your practice — unhurried, intentional, present.
The right cacao for your ritual
- Flavor Warm and earthy, with notes of cinnamon, roasted nuts, and a gentle floral finish. Fuller and more grounding than fruit-forward origins — like a fireside in a cup.
- Best for Cacao enthusiasts, ceremonial practitioners, summer orders, and those who enjoy a more hands-on, intentional preparation. The chopping ritual adds a meditative layer to your practice.
- Energy Deep, warm, and expansive — a grounding theobromine lift that settles the body and opens the mind. Ideal for meditation, breathwork, and longer practices.
- Summer No warm weather protection needed. Ships confidently year-round without extra packaging, insulation, or gel packs — our most summer-friendly ceremonial format.
Chuncho — possibly the genetic ancestor of all fine cacao
Researchers have identified Chuncho as one of the most genetically diverse and aromatically rich cacao varieties on Earth. Its centuries of genetic isolation in the Urubamba Valley kept it unadulterated — the primary reason it is so highly sought after by specialty chocolate makers worldwide.
Ancient genetics
Classified as its own genetic variety. Possibly the oldest and most genetically pure cacao in the world — isolated in the Urubamba Valley for centuries.
High altitude
Grows at 400–1,400m above sea level — nearly unheard of for cacao. The altitude gives the beans their distinctive warm, spiced character.
High fat content
Chuncho beans contain 56–58% fat — higher than most varieties. This richness creates a velvety, full-bodied cup with natural sweetness and depth.
Nearly lost
A decade ago farmers were ready to cut down their trees — paid the same price as cheap commodity hybrids. Buying Chuncho directly supports its survival.
From the Sacred Valley, Quillabamba, Cusco, Peru
Sourced from small family farms in Quillabamba — a town at the gateway to the Sacred Valley of the Incas, where the Urubamba River winds through the Andean foothills toward the Amazon. This was the valley the Incas traversed to trade between the mountains and the jungle. And it is here, at nearly 1,200 meters altitude, that the rare Chuncho variety has grown for centuries.
Some Chuncho trees in this valley are over 200 years old and still producing fruit. The small beans pack an outsized intensity of flavor: warm, earthy, cinnamon-forward, with roasted nut depth and a gentle floral finish that lingers. Every block you hold carries that lineage in its weight.
Origin & terroir
Sourced from small family farms in Quillabamba, La Convención province, Cusco, Peru — at the gateway to the Sacred Valley of the Incas.
Altitude
400–1,400 m above sea level
Climate
High jungle — warm days, cool Andean nights
Terroir
Andean river valley, rich volcanic soils
Flavor profile
Cinnamon, roasted nuts, warm floral finish
The Urubamba Valley — known as the Sacred Valley of the Incas — was the main corridor the Inca Empire used to travel between the high Andes and the Amazon. It was here that the Machiguenga people, the ancestral inhabitants of this valley, first domesticated the Chuncho cacao variety — using its pods as currency during the height of the Inca Empire.
Before Spanish colonization, Cusco was the highest cacao-producing region in all of Peru. Centuries of isolation kept the Chuncho variety genetically pure. A decade ago this variety nearly disappeared when farmers were being paid commodity prices and were ready to cut their trees. The block you hold today is the result of that story continuing.
Ethically sourced, directly traded
We work directly with small family farming communities in Quillabamba, Cusco — families who have tended Chuncho cacao trees for generations, some of which are over 200 years old. Through direct trade and premium pay well above commodity prices, we help them preserve one of the rarest and most historically significant cacao varieties on Earth.
There are no middlemen. Every purchase directly supports the families, the trees, and the genetic heritage that make this cacao irreplaceable.
Sacred Valley Block — FAQ
Untempered means the cacao butter has not been stabilized through a heating and cooling process the way chocolate bars are. This makes the block more heat-stable — it softens rather than melts into a puddle — and means no warm weather protection is needed for shipping. The cacao is identical in quality and flavor to our coins.
That's fat bloom — a completely natural process where cacao butter separates slightly and rises to the surface. It has zero impact on flavor, quality, or safety. It's actually a sign that your cacao contains no additives or stabilizers. Perfectly normal, perfectly fine.
Use a sharp knife to chop your desired amount from the block — 21g for a daily cup, 35–45g for a ceremonial serving. Cover with a small amount of hot — not boiling — water, stir until smooth, add spices and your liquid of choice, then blend until velvety. The chopping itself becomes a grounding part of the ritual.
Because it's untempered, the block doesn't need warm weather protection, gel packs, or insulated packaging in hot weather. It ships confidently year-round with less waste and no extra cost. Same rare Chuncho cacao, simpler shipping.
Warm and earthy, with notes of cinnamon, roasted nuts, and a gentle floral finish. Fuller and more grounding than fruit-forward origins — the Chuncho variety naturally develops warm, spiced complexity from growing at high altitude in the Andean climate.
Yes — 100% identical. Same Sacred Valley Chuncho origin, same Quillabamba farming families, same post-harvest processing, same lab testing. The only difference is the form: a solid block you chop yourself instead of pre-formed coins.
Chuncho is a native cacao variety found almost exclusively in the Cusco region of Peru — classified by researchers as its own distinct genetic group. It is considered one of the oldest and most aromatically rich cacao varieties in the world, and some scientists believe it may be the genetic ancestor of all fine cacao. Centuries of isolation in the Urubamba Valley kept it genetically pure and unadulterated.
Chop approximately 21g for a daily ritual cup. For a deeper ceremonial serving, use 35–45g. Sacred Valley is particularly well suited to ceremonial doses — its warm, grounding character deepens with intention and stillness.
Yes — a 1 lb block is coming soon. Currently available in 8 oz. Join our email list to be the first to know when the larger size launches.
Yes. Many people use Sacred Valley as their daily ritual cacao — its warm, earthy depth makes it particularly grounding for morning practices. Start gently and listen to your body. If pregnant or managing a medical condition, consult a healthcare professional before use.
Sacred Valley Chuncho is one of the rarest cacao varieties on Earth — grown at extreme altitude, in an isolated Andean valley, from trees that are sometimes over 200 years old. We pay a premium above commodity prices directly to the farming families, with no middlemen. You are paying for ancient genetics, living heritage, direct relationships, and independent testing. Cocoa powder is also a fundamentally different product — heavily processed, with the cacao fat removed. Your body needs that natural fat to properly absorb cacao's beneficial compounds. This is not commodity cocoa.
