Cacao Nativo
Methode Artesanale
Cultivating cacao is one of the major agriculture activities in North Peru. There are territories with hectares and hectares of cacao plantations.
Villa Rica is a community located in the northeast Peruvian jungle. The majority of the population here has its private fields and cultivates healthy crops without the use of chemical pesticides.
Cocoa de Villa Rica – Familia de Sr. Leoncio is cultivated with an ancestral control method.
Cacao plants
Theobroma cacao in North Peru / Region Amazonas / Villarica .
Cacao is grown and taken care of by the local family of Sr. Leoncio.
Harvest
Harvesting cacao is one of the local farmer activities and do not use any chemicals to support and increase the harvest.
Fermentation
Fermentation process is happening in the wooden boxes, under the banana /platanos leaves. Fermentation is taking approximatively 5 days.
Drying on the sun
Drying on the direct sun for 3-4 days. In the period of heavy rain – the drying is taking more time. And the cacao beans have to be protected.
Roasting
Roasting of cacao on the direct fire. This procedure is taking approx. 20 minutes and it is necessary to to permanetly stirr the cocoa beans in the pot.
Cacao peeling
Then the cocoa beans must be peeled from their shell – everything is done by hand. It is a time, when the people are sitting together at the table and discussing different stories. Very often they are talking about mythological stories. Or the stories happening in the community.
Cacao mill
To mill roasted cocoa beans is done in the electrical mill.
Cacao bar
Cacao bars are packed in 50 grammes bags. And need about half a day rest to become solid.
Local traditional process: Cacao is raised sustainably, using regenerative practices appropriate to the Amazonas Region territory. Raised and processed by the traditional local methods.
Direct Trade : Villarica cacao is directly delivered from the private farm in peruvian Amazon – community Villa Rica
Pure natural raw product: No pesticides, no additives, no sugar, no conservatives.
Minerals and analysis : Cacao is rich source of many minerals, and does not contain any heavy metal.
Pure 100% cacao paste can be stored up to 7-8 months after the manufacturing.
How to prepare hot chocolate :
Heat up cca 0,5 litre (or less -depends on density you want to achieve of milk or water.
Then open a chocolate bar 50gr and add it to the pot
Leave to boil with constant stirring for about 5 more minutes so that the chocolate dissolves well.
Add sugar or honey according to your taste.
Cacao bar can be used as well for baking, cooking and is very appropriate for cacao ceremonies.
For more information – please do not hesitate to contact us.