Origin Exchange by Cacao Adventures — fine-flavor, single-origin Peruvian cacao beans from the High-Amazon Basin, for craft chocolate makers. Choose a 1 kg sample to test, or a 20 kg bag to scale. Limited 2026 lot. A single wild harvest — Lot HAB0526 — small, traceable, and not repeatable. Once it's gone, the next harvest will taste of its own season. Join the waitlist to get the drop first. Wild and heirloom strains from the High-Amazon Basin — grown in a mountain forest along the Marañón river, Amazonas, Peru — fermented and sun-dried at origin, then shipped directly from the farming families we partner with. No commodity middlemen, full traceability to the community and the harvest. What you get Whole, fermented & dried beans — 1 kg (2.2 lb) sample or 20 kg (44 lb) bag Hand-sorted — large beans, Grade A, tasted and vetted before they ship Single origin — High-Amazon Basin (Marañón river, Amazonas, Peru) Direct trade — farm-gate prices well above fair-trade minimums, with a named cooperative on every lot Bean-to-bar ready — a fine-flavor profile prized for low bitterness and bright red-fruit notes Flavor A complex, fruit-forward profile: bright red fruit and citrus zest up front, melon and a rounded, nutty depth underneath, low bitterness, and a clean finish. The lighter-bodied, mixed heirloom character rewards a gentle roast — versatile from 65% darks through higher-percentage and milk bars. Lot profile Source Smallholder cooperative, High-Amazon Basin Region High-Amazon Basin — mountain forest along the Marañón river, Amazonas, Peru Elevation 300–1,500 m Genetics Highly varied genetic pool (wild & heirloom) Harvest December–May (2026 crop) Fermentation 8–9 days, ~80% well-fermented Drying 10–14 days, sun then shade Moisture 7.5% Bean color (cut test) Pink to deep violet Grade Large beans, Grade A Spec for the current lot, verified at origin. Fermented and dried with intent Post-harvest is where flavor is won or lost. Our co-founder Jose, a specialist in fermentation and drying, works each lot hands-on with the community — 8–9 days of fermentation and 10–14 days of careful sun-and-shade drying — so the beans reach your bench with their character already developed. Sample or scale Use the size selector above. The 1 kg sample is enough for a real test batch to dial your roast; the 20 kg bag yields roughly 350–450 standard 50–70 g bars for production. Order the volume your batch needs — no need to commit to a full 60 kg export bag. Testing first? Your 1 kg sample is credited toward your first 20 kg order — email us to apply it. Good to know Is there a minimum? No. Start with a 1 kg sample, then order by the 20 kg bag — the volume your batch needs. How does shipping work? US orders ship from our warehouse in Carlsbad, CA. For larger freight or international makers, we can ship direct from Peru. Calculated at checkout. Do you offer roasting guidance? We don't prescribe roast curves, but we'll share starting points and what we've seen work for this lot. What documentation comes with it? A lot spec sheet — origin, harvest date, fermentation, and moisture. Lab analyses on request. Every lot ships with its origin, harvest date, fermentation and moisture details. For the full spec sheet, or to credit a sample toward your order, email [email protected].
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