Peru

Peru is the home of cocoa, of which we find traces here over 3,000 years ago: the variety is mainly Criollo, ideal to produce fine chocolate, with a delicate taste, very aromatic and not very bitter. Here, special cultivation areas have been identified that give life to exclusive cocoa, such as in the center north, where the Andes degrade and give way to the Amazon Forest, or in the Amazonas region, with a tropical climate and diversified cultivation.