Chuncho cacao stands as a genuine cacao legacy in Peru, with research indicating a genetic lineage older than 2000 years. Chuncho exhibits atypical growing conditions, thriving high in the mountains of the Upper Amazon, and boasting a remarkable high fat content of up to 60%, rendering the beans truly exceptional. In Quillabamba, near Machu Picchu, 110 farmers are united in Alto Urubamba cooperative that is activley involved in preserving Chuncho genetics. Through selective harvesting and a meticulously crafted fermentation protocol tailored to this genetic variety, the result is an exceptional flavour profile characterized by sweetness, spicy undertones of cinnamon, and a pleasing hint of alcohol.