Tsiriari cacao: herbal cacao from a women's association

Region

Junín, central jungle (VRAE)

Altitude

600–900 m

Genetics

Native VRAE types with Criollo and Trinitario (ICS)

Flavour

Deeply herbal: forest, olives and ferns, then raisin, grapefruit and butterscotch

Where it grows

Peru's central jungle is home to native cacao types that scientists label VRAE-15 and VRAE-99, growing next to old Criollo and Trinitario trees. The cups here are fruity, floral and often herbal, a little wilder than the coast.

Its story

Tsiriari comes from Warmi Tsinani, a women entrepreneurs' association founded in 2010. Its 14 active members care for 25 hectares of cacao and also grow coffee, corn, ginger, cassava and bananas. It is the most unusual cup of the central jungle, green and earthy, for those who like a cacao that makes them pause.

Women-led cacao groups like Warmi Tsinani are part of a wider movement in the Peruvian Amazon. In San Martín, the women of Mishky Cacao even won a sustainability award at the International Chocolate Awards.

In your cup

With notes of forest, olives and ferns, Tsiriari is for those who like a deep, earthy cup. It suits grounding and reflective ceremonies.

How it is processed

The beans ferment for six to seven days in tornillo boxes and dry for six to eight days, sun first and shade after.

Peruvian cacaos on our list

• Sumaq Cacaosito · Chuncho
• Kawsay Cacaosito · Kichwa-Lamista communities
• Moruga · Chuncho Chuncho
• Pure Kakaw · Cusco Cusco
• Ritual Cacao · Peru Asháninka Asháninka

Tasted one of them? Give it your score from 1 to 5 on the ranking. Scores come only from people who drink cacao and are never for sale.

More Peruvian cacao origins

• Piura White cacao
• Chulucanas cacao
• Salitral cacao
• Awajún cacao
• Macambo
• VRAE cacao
• Satipo cacao
• Pangoa cacao
• Chuncho cacao
• Why Peru is the birthplace of cacao
• How Peruvian cacao is fermented and dried
• Which Peruvian cacao for your ceremony?

Learn about cacao