This is one of the fruitiest native cacao in the world. It’s grown near a desert thanks to the Andean waterways that keep cacao trees blooming on hot days and the dedication of small, organized farmers.


Peru: Region of Piura. Elevation: 400 meters.

About The Farm

Cacao farmers in the villages of La Pareja, Loma Larga and Palmas have to make the most of their small piece of land, cultivating rare white cacao among mango, citrus and banana.

About The Process

Farmers focus on maintaining fruity flavors by adjusting conditions during fermentation.

About The Environment

We partner with Norandino Cooperative & Original Beans to finance projects including nursery establishment, land conservation, irriga- tion systems, cadmium mitigation and forest protection.

Bean Profile

  • Genetics: Nacional
  • Size: Almond, Varied Size 100 g for 93 beans
  • Fermentation: Central Fermentation, Wooden Boxes
  • Drying: Solar Drying Beds

Flavor Profile

  • Floral: ●○○○
  • Fruit: ●●●●
  • Nut: ●●○○
  • Chocolate: ●○○○
  • Acidity: ●●●○

Ordering Information

  • Sorting: Machine
  • Bag Size: 62.5 kg
  • Certifications: Organic
  • FOB Price: $5,300 USD / MT
  • Farmgate Price: $3,300 USD / MT
  • Harvest Season: Feb – June, Oct, Nov
  • Harvest Volume: 40 MT (Annually)
  • Availability: USA / Europe

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Majambo is a cousin of cacao with bigger seeds that can be eaten like a snack.