A cup of hot cacao, a small group sitting in a circle, and a moment to pause and listen to yourself. That sums up a cacao ceremony, a practice that has become part of wellness spaces in Cusco in recent years. If you have never attended one, it is natural to have questions: where it comes from, what happens during the ceremony, and whether it is right for you.
In this guide, we explain what a cacao ceremony is, where it comes from, what it means, and what you can expect if you decide to experience one during your trip.
What Is a Cacao Ceremony?
It is a guided gathering in which participants drink pure cacao with a personal intention. It is not a chocolate tasting or a ritual involving hallucinogenic substances: cacao does not alter perception. Its role is to accompany a moment of pause, reflection, and connection, with a facilitator leading the experience.
Every ceremony is different depending on who leads it, but nearly all include preparing the cacao, setting an intention, moments of silence or meditation, and often music or sounds from traditional instruments.
Origins of the Cacao Ceremony
A Fruit Native to the Amazon
The cacao tree,Theobroma cacao, is native to the Upper Amazon, the area where Peru, Ecuador, Colombia, and Brazil meet today. Its scientific name means “food of the gods.” From there, it spread north across the continent, becoming a central part of several cultures.
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 prized types of cacao. 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 ofTheobroma cacaofrom La Convención Province in the Cusco region. It grows exclusively in that area, along the Urubamba River valley, and is classified as fine-flavor cacao, the most highly valued category on the international market.
Rather than a single type of tree, chuncho encompasses several subtypes with fruits of different shapes, sizes, and colors. Local farmers maintain several of these on their farms, making La Convención a living reserve of genetic diversity.
History of Chuncho Cacao
A Crop Grown by Amazonian Communities
Cacao is native to the Upper Amazon, and chuncho is one of the varieties cultivated for centuries by communities in the Cusco rainforest. Its name dates back to colonial times, when Amazonian inhabitants were called “chunchos,” and the term was used to identify cacao grown by native communities in the area, such as the Matsigenka.
Some researchers believe 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
Hybrid cacao varieties such as Trinitario arrived in La Convención beginning in the 1960s, followed by CCN-51 in the 1990s, 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 planted with chuncho, and the variety is undergoing continuous 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 on its sensory profiles has identified practically all the aromas found in other fine-flavor cacaos around the world, leading some experts to consider it part of the “center of origin” of cacao flavors.
Juices Made from Cacao Pulp
One detail few people know: in La Convención, producers make use of more than just the beans. They also prepare juices from the white pulp surrounding the seeds, choosing trees that produce the most pleasant flavors. This local custom was key to researchers discovering the wide range of chuncho aromas.
A 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 ideal for making pure cacao drinks.
Where It Is Grown: 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 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 bar or cup of chuncho cacao you buy directly supports valley producers.
How to Try Chuncho Cacao During Your Trip
- At chocolate shops in Cusco:several shops 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 taste 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 to discover it at a more relaxed pace, you can take part in a ceremony with native cacao 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 colonial times, 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 its flavor is flatter and more bitter.
Where Can I Buy Chuncho Cacao in Cusco?
At chocolate shops and local product stores in the historic center, and at markets in Quillabamba. Look for products that specify the variety and its origin in La Convención.
Is Chuncho Cacao at Risk?
Researchers warn that it is experiencing genetic erosion as it is replaced by more productive hybrids. That is why germplasm banks and projects exist to preserve the variety and increase its market value.
The Sacred Cacao of the Maya and Aztecs
The Maya and Aztecs prepared cacao drinks for religious ceremonies, weddings, offerings, and important gatherings. They considered it a gift from the gods and even used cacao beans as currency. Much of what is now known as a “cacao ceremony” draws inspiration from these Mesoamerican traditions.
How the Ceremony Came to Cusco
It is important to be clear: the cacao ceremony is not an Inca ritual. In the Andes, traditional ceremonies include offerings to the earth and to Pachamama and the apus. The cacao ceremony, in the form known today, arrived in Cusco in recent decades through facilitators and wellness spaces, and has gradually blended with local elements such as gratitude to Mother Earth and the use of traditional instruments.
What does have deep roots in the region is cacao itself. A native variety, chuncho cacao, grows in the Cusco rainforest and has been cultivated by Amazonian communities for centuries. We tell its story in our article about chuncho cacao from La Convención.
Ceremonial Cacao vs. Chocolate: What Is the Difference?
The cacao used in a ceremony is not the powdered chocolate you find at the supermarket. It is made from whole beans that are fermented, lightly roasted, and ground into a paste. Unlike industrial chocolate, it retains all its cocoa butter and contains no refined sugar, milk, or additives.
| Feature | Ceremonial Cacao | Commercial Chocolate |
|---|---|---|
| Ingredients | Pure cacao paste | Cacao, sugar, milk, and additives |
| Cocoa butter | Fully retained | Often separated or replaced |
| Flavor | Intense, bitter, and earthy | Sweet |
| Use | A drink consumed with intention, in small amounts | Candy or dessert |
Cacao contains theobromine, a compound with a mild stimulating effect that is more gradual than caffeine. That is why many people describe feeling calm and alert at the same time.
What Cacao Means in a Ceremony
In the language of these ceremonies, cacao is sometimes called “heart medicine.” Not because it cures illnesses, but because it is used to help create emotional space: to express gratitude, let go of something weighing on you, or reflect on an important decision. Each participant gives the experience meaning through their intention.
That is why the experience is deeply personal. For some people, it is a moment of calm during their trip; for others, a way to close one chapter or begin something new.
What to Expect During a Cacao Ceremony
Although every facilitator has their own style, most ceremonies follow a similar structure:
- Welcome and opening:the facilitator explains the ceremony and creates a trusting atmosphere within the group.
- Personal intention:each participant silently decides what they want to give thanks for, release, or ask for.
- Serving the cacao:a cup of hot cacao is served and sipped slowly, paying attention to its aroma and flavor.
- Meditation or breathing:the group enters a period of guided silence, which may include breathing exercises.
- Music or sounds:many ceremonies use drums, singing bowls, or flutes to accompany the experience.
- Closing:anyone who wishes can share what they felt, and the ceremony ends with a moment of gratitude.
You do not need prior experience or a meditation practice. You are not required to speak, either: sharing is always optional.
How to Prepare for the Ceremony
- Eat something light a few hours beforehand and avoid arriving on a very full stomach.
- Cut back on coffee that day, since cacao also has a stimulating effect.
- Wear comfortable, warm clothes: afternoons and evenings in Cusco are cold.
- Think about your intention ahead of time, even if it is something simple.
- Arrive early enough that you do not have to rush.
Who Is a Cacao Ceremony For?
It is an experience open to most people, whether or not they have a spiritual interest. It is a good fit if you want a break during a busy trip or a peaceful activity after long hikes.
However, ceremonial cacao is more concentrated than a regular cup of hot chocolate. If you are pregnant, have a heart condition or high blood pressure, or take medication especially antidepressants consult your doctor before participating and let the facilitator know.
Experience a Cacao Ceremony During Your Trip
If you want to include this experience in your trip, you can experience a cacao ceremony in Cusco in a small group led by a local facilitator. It is a good way to balance days of hiking and archaeological visits with a moment of calm.
If you are interested in traditions native to the Andes, you can also complement the experience with a Pachamama offering guided by a paqo.
Frequently Asked Questions About Cacao Ceremonies
Is Ceremonial Cacao Hallucinogenic?
No. Cacao does not alter perception or cause visions. Its effect is a mild stimulation, similar to coffee but more gradual.
Is the Cacao Ceremony an Inca Tradition?
No. It is inspired by Mesoamerican traditions and arrived in Cusco more recently. Traditional Andean ceremonies include offerings to the earth and to Pachamama.
How Much Cacao Do You Drink During a Ceremony?
Usually one cup. The facilitator determines the amount based on the group, and you can always ask for a smaller serving.
Do I Need Meditation Experience?
No. The facilitator guides you through every part, so you can participate even if it is your first time.
Can I Participate If I Am Vegan?
Generally, yes, because ceremonial cacao is prepared with water. Check with the facilitator to see whether ingredients such as milk or honey are added.
