CEPROAA
Designation-of-origin cacao, conserved for more than 100 years
- Peru
- Amazonas
- Cajaruro
- 255 members
Fine-flavor cacao from Cajaruro
CEPROAA Cooperative, founded in 2004, brings together 255 producer families, including 68 women, in Cajaruro, Amazonas. We grow and process native, fine-flavor organic cacao, recognized by the Cacao Amazonas Peru Designation of Origin.
The organization brings together production, processing and trade, with women and new generations taking part throughout the value chain.
Origin profile
- Origin
- Cajaruro, Amazonas, Peru
- Founded
- 2004
- Producer families
- 255
- Women producers
- 68
- Production
- Organic
Native cacao from Amazonas
CEPROAA conserves and promotes native Amazonas cacao varieties, among them Criollo Rojo and Criollo Amarillo — local materials tied to the land and recognized for their aromatic qualities and their potential for fine chocolate and distinctive products.
- Criollo Rojo
- Criollo Amarillo
Access to specialty markets creates greater value for these materials and strengthens the conservation of traditional Amazonas varieties.
Our origin and process
- 1
Our origin
Our cacao groves lie between 400 and 1,200 m above sea level, within agroforestry systems alongside species such as laurel, capirona and shaina.
The main harvest runs from March to June, with fruit selected during picking to preserve the quality of the raw material.
- 400–1,200 m a.s.l.
- Harvest from March to June
- 2
Controlled fermentation
Fermentation is centralized in wooden boxes for 5 to 6 days. The first turning takes place at 48 hours and the following ones every 24 hours.
The process reaches temperatures close to 50 °C and a fermentation level of 75 % to 80 %, encouraging the formation of aroma and flavor precursors.
- 5 to 6 days
- Close to 50 °C
- 75–80 % fermentation
- 3
Drying and conditioning
Drying takes 5 to 8 days, with about 4 turnings a day, until the beans reach around 7 % moisture.
The beans then go through a sieving machine for sorting and are packed in polypropylene sacks for storage and sale.
- 5 to 8 days
- 4 turnings a day
- Around 7 % moisture
Sensory profile
- Red berries
- Honey
- Almonds
- Orange
These characteristics define the cacao's potential for specialty markets and for making quality chocolate.
Sustainability and traceability
Production under organic farming principles.
Our vermiculture unit produces inputs for crop management and makes use of resources from the value chain.
Our farms are georeferenced, so production areas can be identified and traceability strengthened from the origin. This system meets international market requirements for deforestation-free supply chains.
Certifications
USDA Organic, EU Organic – IMOcert
Infrastructure
Demonstration plot
For the conservation of native Amazonas cacao varieties, genetically characterized and verified. It works as a living gene bank, preserving genetic diversity and providing selected plant material for future propagation and plantation renewal.
Bio-factory
For producing solid and liquid organic fertilizers from locally available resources. These inputs are used to manage and nourish the plantations and to restore the soil.
Forest and cacao nursery
Serving our members, it produces cacao seedlings and native forest species for agroforestry systems, helping diversify plots and conserve species.
Strategic partners
We thank our strategic partners:
- Ethiquable
- Original Beans
- Silva Cacao
- TCHO
- APPCACAO
- ONG PROGRESO
- FONDOEMPLEO
- SOCODEVI
- Cacao + project
- FOLUR project
- CODESPA Foundation
- ONG IDEAS (Spain)
- Córdoba City Council (Spain)
They contribute to the development of the cacao sector in our communities and help us reach markets.
What we offer
No. 1Organic cacao with Designation of Origin
- Variety
- Native cacao
- Fermentation
- 75–80 %
Sensory profile
Citrus notes of mandarin and lemon, fresh fruit, cacao and chocolate, with hints of pecans and almonds. Sweetness of chancaca (raw cane sugar) and red berries. Woody finish with a light herbal character.
Quality7.5
No. 2Organic cacao Blend Amazonas
- Variety
- A10, A32, A74, A107, A125, ETT84
- Fermentation
- 5 days / 75–79 %
- Availability
- Year-round
- Certification
- Organic
Sensory profile
Fruity and floral, with pleasant notes of panela and a fresh herbal hint. Red berries and citrus notes stand out, bringing sweetness, freshness and a special aromatic expression.
Overall quality7.6
No. 3Organic cacao UTKKU profile
- Variety
- A10, A32, A74, A107, A125, ETT84
- Fermentation
- 5–6 days / 75–80 %
- Availability
- Year-round
- Certification
- Organic
- Supply
- 25 tonnes
Sensory profile
Chocolate and nutty notes, ripe fruit bringing sweetness and smoothness, with fresh, aromatic floral and citrus touches.
Overall quality7.5
Chocolate, coffee and cacao products
Made with fine-flavor cacao from Amazonas.
1 of 9
Chocolate with goldenberry
70 % cacao, 40 g
Chocolate with blueberries
70 % cacao, 40 g
Chocolate with pineapple
70 % cacao, 40 g
Mocha chocolate
54 % cacao, 40 g
Dark chocolate
100 % cacao, 40 g
Drinking chocolate
100 % cacao, 40 g, 500 g and 1000 g
Ground roasted Arabica coffee
Cacao mucilage jelly
100 g, 250 g, 500 g and 1 kg
Cacao placenta flour
250 g, 500 g and 1 kg
Let's work together
Get in touch if you are interested in fine-flavor, organic, designation-of-origin cacao, or in our chocolate, coffee and cacao products.
And if you are looking for a partner for business or strategic projects to develop the cacao, rural, women-led and agroforestry sectors, we are open to collaboration and to working together in a transparent, clear and proactive way.
Contact us
Write to us to learn about our cacao, request samples or arrange a visit to Cajaruro.
Message us on WhatsAppFollow us
- General ManagerCily Yudixa Díaz Sánchez
- Email[email protected]
- AddressJr. Atahualpa N.° 150, Cajaruro, Utcubamba, Amazonas, PerúView on map