Home • Cacao • Origin Cacao • Cacao Profiles • Pure Kakaw • Cusco, Peru
CUSCO,
PERU
Pure Kakaw
PROFILE
Peru, stretching along the Pacific coast of South America, is known for its rich biodiversity and deep agricultural traditions. The country is home to an incredible variety of fine cacaos, often prized for their bright, fruity notes. In the heart of the Andes lies Cusco, a region of lush valleys and high peaks.
The region lends its name to Pure Kakaw’s third Origin Cacao— one that fits perfectly between its two peers, in terms of aromas and effects. It comes from Finca Paytiti, a single-farm where every step of the process, from bean to paste, is carried out on-site.
CACAO
PROFILES
Pure Kakaw
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TERROIR
Origin Country
Peru
Region
Quelloúno Valley, Cusco
Single-Farm
Finca Paytiti
Harvest Year
2025
Beans Genetics ("variety")
Unknown (Chuncho "Señoritas")
Beans Genetics
Unknown
— Chuncho "Seńoritas"
MAKING PROCESS
The cacao beans used to make Pure Kakaw’s Alta Verapaz are grown in an organic food forest. Farmers there are working according to the principles of regenerative agroforestry, which goes beyond organic certification standards. The farm named El Porvenir is bordering the natural reserve Sierra de las Minas and the nutritious Polochic Valley.
This cacao is handled with the utmost care. After the pods are harvested, and the beans fermented and dried, they are selected, roasted and peeled by hand—a rarity.
Roasting is performed on a traditional clay comal. Beans are then stone-ground. The whole process is kept minimal to preserve nutrients while revealing the cacao’s subtle, layered aromas.
MORPHOLOGY
SOLID
HUE – Light brown
TEXTURE – Dry, crumbs
SCENT – Hazelnut, dry banana, blond tobacco
FORM – Flakes
BEVERAGE
HUE – Brown
TEXTURE – Heterogeneous, forms a residue
SCENT – Toasted cereals, chocolatey
FOAM – Thick, deep brown
AROMATIC PROFILE
Fruity
TASTING NOTES
TOP NOTES – Toasted bread
HEART NOTES – Nutty
BASE NOTES – High roast coffee
REMARKS
Capturing this cacao’s aromas proved to be a challenge. One reason may be its noticeable dryness, which comes from the beans’ lower fat content — since fat acts as a carrier for aromas.
This same dryness can also cause Alta Verapaz cacao to leave a sediment. After whisking up a good froth before pouring, we noticed the texture shift from a creamy cappuccino-like feel to something closer to an americano as we drank.
Because it doesn’t mix easily with water, this cacao benefits from adding something like oat milk or a bit of coconut oil. This helps keep the particles suspended, allowing the aromas to come through more fully.
EFFECT PROFILE
Sharpening
OBSERVED STATES
EXPANSIVE • ENERGIZED • UPLIFTING
REMARKS
Alta Verapaz is gently exhilarating — a cacao that reveals its subtle magic through the care invested in its traditional preparation. Its effects begin to show within just a third of a cup, opening a clear shift in mood that is both uplifting and grounding.
It feels as if a switch has been flipped, quieting the usual streams of thought and inviting a calm, present state of mind. Creative ideas tend to surface easily, accompanied by a sense of hope and quiet optimism.
This cacao inspires self-expression — whether through writing, music, or a deep, heartfelt conversation. As with all cacao, connection is at its core, but Alta Verapaz carries a distinct depth that invites genuine, unguarded dialogue.
Time and again, we’ve experienced how it draws people into vivid, detailed explorations of ideas and visions, especially when conversations turn toward creative work or shared projects. Its gentle clarity seems to invite big-picture thinking while keeping the heart engaged.
In essence, Alta Verapaz is a companion for those seeking inspiration, openness, and meaningful connection — a cacao that quietly reminds us to listen, create, and speak from a place of authenticity.
