Peru
Highly variable by region. The best Peruvian lots rival Madagascar for fruit complexity; commodity lots are unremarkable.
Flavor Profile
Varietals
Fermentation
Quality varies significantly by cooperative and altitude. High-altitude Chuncho and Piura beans tend to have careful box fermentation (5-7 days). Look for traceability to cooperative level; bulk Peruvian is often mixed.
Harvest Season
Timing varies by region and altitude. San Martín (lowland): May–September. Piura and Chuncho highland: April–July. Cusco/high-altitude regions: May–August. Peruvian cacao is available from importers year-round as they stock multiple regions, but freshness varies, ask for harvest year.
Notable Producers
ACOPAGRO cooperative (San Martín, large and established, reliable entry point), Oro Verde (San Martín, organic), Cacaos de Piura, La Orquídea (Piura, specializes in Chuncho variety), Amazónico (broad regional aggregator). ACOPAGRO is the most consistent source for home makers who want reliable supply.
Roasting
Forgiving compared to Madagascar. Medium roast (290-320°F) works well across most lots. The caramel and nutty base notes are robust; the fruit notes are brighter than Ghana but not as fragile as Madagascar.
Maker Notes
Good entry point for makers new to single-origin work. Chuncho variety from Cusco region is worth seeking out: complex and consistent. Lower cost than Madagascar or Ecuador for comparable quality in good years.
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