When you think of Cusco, you picture mountains, agricultural terraces, and Machu Picchu. But the region also has rainforest, home to one of Peru’s most highly regarded cacao varieties. In the warm valleys of La Convención Province, a few hours from the city, families grow Chuncho cacao, a native variety with floral and fruity aromas that is attracting growing interest from chocolate makers around the world.
In this guide, we explain what Chuncho cacao is, where it comes from, what makes it special, and how you can discover it during your trip to Cusco.
What Is Chuncho Cacao?
Chuncho cacao is a native variety of Theobroma cacao from La Convención Province in the Cusco region. It grows exclusively in this area, along the Urubamba River valley, and is classified as fine-flavor cacao, the most highly prized category on the international market.
Rather than a single type of tree, Chuncho includes a group of subtypes with pods of different shapes, sizes, and colors. Local farmers grow several of them on their farms, making La Convención a living reservoir of genetic diversity.
History of Chuncho Cacao
A Crop Grown by Amazonian Communities
Cacao originated in the Upper Amazon, and Chuncho is one of the varieties that the peoples of the Cusco rainforest cultivated for centuries. Its name dates back to the colonial period, when inhabitants of the Amazon were called “chunchos.” The term was used to identify the cacao grown by native communities in the area, such as the Matsigenka.
Some researchers suggest this is the cacao the Incas knew through trade between the Andes and the rainforest via the Urubamba Valley. It is an interesting hypothesis, although there is still little archaeological evidence to confirm it.
The Arrival of Hybrids and the Risk of Losing the Variety
Starting in the 1960s, hybrid cacao varieties such as Trinitario arrived in La Convención, followed in the 1990s by CCN-51, a highly productive variety with less aroma. Many farmers adopted them for their yields, and Chuncho began to lose ground. According to studies by the National University of San Antonio Abad in Cusco, of the province’s approximately 21,000 hectares of cacao, just over half are devoted to Chuncho, and the variety is experiencing ongoing genetic erosion.
To protect it, universities and local institutions have established germplasm banks in Quillabamba, where hundreds of samples from Chuncho trees throughout the valley are preserved.
What Makes Chuncho Cacao Special
Flavor and Aroma
When properly fermented and dried, Chuncho has an intense cacao flavor, citrus and floral notes, and less bitterness and astringency than other varieties. Research into its sensory profiles has identified practically all the aromas found in other fine cacao varieties around the world, leading some experts to consider it part of the “center of origin” of cacao flavors.
Juices Made from Cacao Pulp
A little-known detail: in La Convención, producers use more than just the beans. They also make juices from the white pulp surrounding the seeds, choosing trees that produce the most pleasant flavors. This local tradition was key to researchers discovering Chuncho’s wide range of aromas.
Cacao Rich in Cocoa Butter
Studies by Cayetano Heredia Peruvian University found that Chuncho cacao paste contains between 56% and 63% cocoa butter, along with theobromine and natural antioxidants. This richness gives it a creamy texture that is ideal for making pure cacao drinks.
Where It Grows: The La Convención Valley
La Convención is Cusco’s largest province and covers the region’s cloud forest foothills and upper rainforest. Its capital is Quillabamba, a warm city known as the “city of eternal summer.” Cacao is grown mainly in districts such as Echarati, on farms between 500 and 1,000 meters (1,640 – 3,280 feet) above sea level, alongside coffee, fruit, and coca crops.
After coffee, cacao is the province’s second most important crop, and thousands of families depend on it. That is why every Chuncho cacao bar or cup you buy directly supports the valley’s growers.
How to Try Chuncho Cacao During Your Trip
- At chocolate shops in Cusco: several stores in the historic center sell bars made with cacao from La Convención. Check the label and look for the name “Chuncho.”
- As a pure cacao drink: this is the most direct way to experience its flavor, without sugar or milk masking it.
- In Quillabamba: if your trip includes the Cusco rainforest, you can visit markets and cacao farms in the province.
If you would like a more relaxed introduction, you can take part in a native cacao ceremony in Cusco, where the drink is prepared and enjoyed slowly in a small group. If you have never attended one, we explain everything in our guide to what a cacao ceremony is.
Frequently Asked Questions About Chuncho Cacao
Why Is It Called Chuncho Cacao?
The name dates back to the colonial period, when Amazonian peoples were called “chunchos.” It was used to identify the cacao grown by native communities in the Cusco rainforest.
Does Chuncho Cacao Grow Only in Cusco?
Yes. It is a variety native to La Convención Province, in the Urubamba River valley.
What Is the Difference Between Chuncho Cacao and CCN-51?
Chuncho is a native fine-flavor cacao variety with floral and fruity notes. CCN-51 is a highly productive hybrid, but it has a flatter, more bitter flavor.
Where Can You Buy Chuncho Cacao in Cusco?
At chocolate shops and local product stores in the historic center, as well as markets in Quillabamba. Look for products that identify the variety and its origin in La Convención.
Is Chuncho Cacao at Risk?
Researchers warn that it is undergoing genetic erosion as it is replaced by more productive hybrids. That is why germplasm banks and projects exist to preserve it and increase its market value.
