80% Peru, Ucayali

80% Peru, Ucayali


Farm Structure: Small Holders/Central Ferment

Producer: Ucayali River Cacao

Origin: Ucayali, Peru

Nearest City: Pucallpa

Terroir: Wet, Tropical 

Elevation: 287 meters

Variety: Nativo/Trinitario Clones

Soil: Alluvial (clay or silt or gravel carried by rushing streams and deposited where the stream slows down.)

Harvest Season: April-September

Fermentation Style: Wooden Boxes

Drying Style: Raised Beds

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