50% Varietal Chocolate - Peru Amazonas

Product detailed description

This 50% artisanal chocolate is made exclusively from pure cacao mass produced from carefully selected fino de aroma cacao beans grown at Finca Quya in the Amazonas region of Peru, combined with organic panela – an unrefined sugar cane juice. The beans are fermented, dried, and processed bean-to-bar directly by the farmer, ensuring full control over quality and flavour from harvest to finished chocolate. Panela adds gentle natural sweetness while allowing the deep cacao character to remain dominant. The result is a strong yet balanced chocolate that clearly expresses its origin and terroir.

The cacao used for this chocolate comes exclusively from the Amazonas region of Peru, which qualifies it as single origin (sourced from one region only). Because the cacao beans are grown, harvested, and processed on one single farm – Finca Quya, this bean-to-bar chocolate also carries the designation single estate (sourced from one single farm only).

Unlike conventional chocolate bars, this chocolate is formed as small coins, allowing easy portioning, slow melting, and flexible use for tasting or ceremonial preparation. With no added sugar or cocoa butter, the natural character of the cacao is fully preserved.

Hand-packed with care in our social integration packaging facility in Slovakia, creating meaningful work opportunities for disadvantaged individuals.

Origin, Farmer & Terroir

This chocolate comes from Amazonas region of Peru, where cacao is grown by farmer Jonathan at an altitude of approximately 440 m above sea level. The region is defined by mountainous terrain and rainforest with exceptional biodiversity.

Fertile alkaline soils formed by erosion and landslides, combined with high humidity and stable temperatures, produce cacao with higher acidity, natural sweetness, fine astringency, and a lighter body. The cacao belongs to the rare indigenous Criollo variety, contributing to its elegant and expressive flavour profile.

Artisanal vs. Commercial Chocolate

Artisanal chocolate is made using the bean-to-bar approach, meaning the entire process — from raw cacao beans to the final chocolate — is carefully controlled by the chocolate maker. In our case, this means working exclusively with natural cacao mass, cacao butter, and panela, without the use of alkalized cocoa powder, emulsifiers, flavourings, or artificial additives.

Commercial chocolate, on the other hand, is typically produced from industrial cocoa powder, often alkalized to standardise colour and taste, and combined with refined sugar and additives. Artisanal bean-to-bar chocolate preserves the natural flavour, structure, and origin of cacao, resulting in a more authentic, expressive, and transparent chocolate experience.

What is Fino de Aroma?

Fino de aroma is a designation used for cacao varieties with exceptional aromatic and flavour qualities. It represents only a small fraction of global cacao production and is most commonly associated with Criollo and Trinitario varieties.

Composition

50% full-fat, non-alkalized natural cacao mass, panela – unrefined sugar cane juice, cacao butter

Country of origin

Peru, Amazonas

Variety

Criollo

Flavour profile

Higher acidity and natural sweetness with fine astringency and a lighter body, featuring notes of caramel, nuts, and berries, caramel-like sweetness of panela.

Allergens

None

Application

Ideal for direct tasting, artisan chocolate consumption, and ceremonial or mindful cacao preparation. The chocolate coins can be gently melted and prepared with water or plant-based milk, or used in ritual and culinary applications.

Nutrition Facts (per 100 g)

Energy: 2587 kJ / 618 kcal

Fat: 45.8 g

– of which saturates: 28.9 g

Carbohydrates: 44.7 g

– of which sugars: 7 g

Fibre: 11 g

Protein: 13.9 g

Salt: 0.019 g