ROASTED COCOA BEANS- PERU Marahua, San Martin

Marahua cocoa beans, sourced from the San Martín region of Peru, represent one of South America's most highly regarded cocoa origins, celebrated for their exceptional mountain terroir and fine genetic heritage.

These beans come from the heart of the tropical mountains of the San Martín Department, a region renowned for its extraordinary biodiversity and ideal cocoa-growing conditions. Cultivated at elevations ranging from 400 to 1,200 meters, they are produced from a carefully selected blend of Local Native, Trinitario, and a touch of aromatic Criollo varieties, resulting in premium-quality cocoa with a distinctive and refined character.

Flavor Profile: Elegant, bright citrus and floral aromas complemented by delicate notes of red berries, creating a beautifully balanced and naturally complex flavor.

The beans develop their remarkable complexity through a traditional 6–7-day fermentation in Tornillo wooden boxes, where they are turned daily to ensure even fermentation. They are then slowly dried for 6–8 days, first under the sun and then in the shade, a gentle process that preserves the beans' delicate aromatic compounds and enhances their natural flavor profile.

The San Martín region has undergone a remarkable transformation over the past few decades, evolving from an area once associated with problematic crops into one of Peru's leading regions for sustainable cocoa production. Government and international development programs have supported local farmers in adopting organic agricultural practices, improving processing infrastructure, and securing stable incomes. Today, San Martín produces more than 40% of Peru's cocoa, serving as a model for regenerative agriculture, environmental stewardship, and community-driven development.