Less than 1% of the world’s cocoa has a Protected Designation of Origin. Here’s why that matters.
Deep in Peru’s Amazonas region, extraordinary cacao is being protected for future generations.
During a recent visit to our partners at CEPROAA, we spent time with cooperative leaders, producers and local communities to better understand how native cacao, scientific research and sustainable farming are shaping one of Peru’s most exciting cacao-growing regions.
Founded in 2020, CEPROAA has grown quickly while staying true to a simple philosophy: build strong foundations before pursuing rapid expansion.
Today, the cooperative works with around 250 producers across Utcubamba and Bagua, including 70 women-led farms, all committed to organic cacao production.
Amazonas Nativo Organic is one of the origins available through this partnership, offering chocolate makers in both the USA and Europe the opportunity to experience Peru’s native cacao firsthand.
Explore Amazonas Nativo Organic.
One of the most inspiring parts of our visit was learning about the Peruvian Amazon Native Cacao Denomination of Origin.
After years of research, producers identified native cacao varieties with unique characteristics worthy of official recognition.
Today, certified farmers receive premiums for preserving these traditional varieties and production methods, helping protect both Peru’s cacao heritage and its remarkable flavour diversity.
For chocolate makers, choosing these rare beans means supporting cacao that simply can’t be replicated anywhere else.
Fun fact: Less than 1% of the world’s cocoa has a Protected Designation of Origin.
Exceptional flavour doesn’t happen by chance.
Since 2011, CEPROAA has been studying native cacao trees across the region to identify those with the best combination of flavour, productivity and disease resistance.
Hundreds of trees were carefully evaluated before researchers selected 136 promising clones, eventually narrowing these to 10 elite varieties now conserved within a dedicated five-hectare demonstration farm.
Today, the site serves as both a living genetic bank and a training centre, ensuring this knowledge continues to benefit future generations of growers.
Organic certification is only one part of the story.
Throughout the cooperative, sustainability is built into everyday farming practices.
New producers also complete a three-year organic conversion programme, receiving practical training and ongoing support throughout the process.
Through Original Beans’ impact fund model, cacao sales continue to invest directly back into community priorities, including improvements to local water infrastructure.
One of the most exciting conversations during our visit focused on how CEPROAA is creating value from materials that would traditionally be discarded.
Current projects include:
The cooperative also produces small-batch chocolate bars for local educational programmes, helping communities reconnect with the value of their own cacao.
It’s a brilliant example of circular thinking in action.
One of the highlights of the trip was visiting two long-standing farms where cacao grows alongside an incredible diversity of fruit and forest species.
Banana, coconut, mango, lime, orange and carambola all thrive together, creating productive agroforestry systems that support biodiversity while producing exceptional cacao.
Even with increased Monilia pressure this season, both farms demonstrated remarkable resilience and a continued commitment to protecting Peru’s native cacao varieties.
One visit stood out above all.
Finca La Bonanza has recently been recognised by the Heirloom Cacao Preservation Fund, an initiative dedicated to protecting rare cacao genetics threatened by climate change, deforestation and economic pressures.
There we met Señor Alfonso Delgado Alvarado-Goncha, who has cared for his family’s 3.5-hectare farm for more than 50 years.
Home to around 3,000 cacao trees, La Bonanza is now recognised not only for its exceptional flavour, but also for its role in safeguarding one of the world’s rare heirloom cacao varieties.
Meeting Alfonso was a reminder that behind every exceptional bean is decades of knowledge, care and dedication.
Every great chocolate starts with the people behind it.
From conserving native genetics to supporting farming communities and protecting biodiversity, every step taken by CEPROAA contributes to cacao with remarkable provenance and flavour.
If you’re interested in experiencing these remarkable beans for yourself, Amazonas Nativo is available now in both the USA and Europe.
To place orders and buy:
Email TeamEurope@cacaolatitudes.com or TeamUSA@cacaolatitudes.com
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