Sourcing Cacao From Peru

Peru is home to some of the most biodiverse cacao-growing regions on earth. The combination of altitude, mineral-rich soil, and microclimates creates conditions that are ideal for growing exceptional cacao.

Our beans come from farms situated between 800 and 1,500 metres above sea level in the Amazonas and San Martín regions. At these altitudes, cooler temperatures slow the growth of cacao pods, allowing them to develop more complex flavour compounds.

The volcanic soils of these regions are naturally rich in minerals — the same minerals that end up in your cup. This terroir, much like in wine production, gives Peruvian cacao its distinctive character: fruity, floral, with a clean finish.

Peru is also a centre of cacao genetic diversity. The Criollo and native varieties we use have been cultivated here for millennia, long before cacao became a global commodity. These heritage beans are more delicate and lower-yielding than commercial hybrids, but their flavour and nutritional profile are incomparably superior.

By sourcing exclusively from these regions, we ensure that every batch of Espresso Xoc carries the unique signature of its origin — a taste of the Peruvian highlands in every sip.