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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
Cusco originates from a single family farm that borders protected natural parks in the Peruvian Andes. Here, native Chuncho cacao trees thrive under agroforestry principles, sharing their environment with hardwoods, fruit trees, and a rich diversity of plants, birds, and wildlife. Cultivation practices go far beyond the standards of organic certification.
Chuncho cacao—with its beans locally known as señoritas—is an ancient variety first cultivated by the Machiguenga people.
At Paytiti, every step is carried out with the utmost care: freshly harvested beans are fermented and dried on-site, then hand-selected, gently toasted over wood fire, and carefully hand-peeled. Finally, they are stone-ground into a rich paste.
This deliberately minimal process protects both nutrients and active compounds while unveiling the refined fruity aromas that make Chuncho cacao so exceptional.
MORPHOLOGY
SOLID
HUE – Dark brown
TEXTURE – Thick, smooth
SCENT – Dried apricot, citrusy, candied orange
FORM – Flakes
BEVERAGE
HUE – Dark brown, burgundy hints
TEXTURE – Thick, homogeneous
SCENT – Chocolatey, Greek yoghurt, slightly tangy
FOAM – Light beige, orange hues
AROMATIC PROFILE
Fruity
TASTING NOTES
TOP NOTES – Freshly toasted cacao
HEART NOTES – Yellow and red fruits, chocolatey
BASE NOTES – Chocolatey, slightly citrusy
REMARKS
The first sip feels like entering a craft chocolate maker’s lab and inhaling this amazing scent of freshly toasted cacao.
Smooth and almost creamy on the palate, yellow and red fruits notes then unfold—less intense than in previous harvests, yet still vivid—layered over a deeper chocolatey body.
The finish brings a gentle tanginess, perfectly balanced by a rich chocolate warmth that lingers long after the cup is empty.
Chuncho cacao has earned its reputation in the fine cacao world for its exquisite fruity aromas and lack of bitterness. Its higher than average fat content (cacao butter) makes the tasting experience even more enjoyable. This harvest confirms it once again: a balanced and complex profile, far from the stereotypical “chocolate taste,” yet remarkably approachable and satisfying.
EFFECT PROFILE
Sharpening
OBSERVED STATES
OPEN • FOCUSED • BALANCED
REMARKS
Cusco reveals itself slowly.
Unlike other cacaos that deliver an immediate lift, its effect builds with quiet persistence. By the end of a cup we notice a gradual rise—an even, sustainable energy that feels more like grounding than a rush.
The first signals are physical: a subtle whole-body activation that remains steady rather than spiking. The experience isn’t intense but distinctly durable, a calm vitality that encourages conversation and connection without drawing you inward.
This measured, long-lasting clarity makes Cusco an ideal companion for work or focus-oriented activities, unhurried conversations or any moment that wouldd benefit from openness and composure.
