A Tasting Journey Through Different Origins
With the initiative of Kaukawa Cacao, in collaboration with Nuna Raymi Restaurant and Slow Food Cusco, we hosted our first Social Talk on chocolate and cacao.
The event was led by Fiorella Richter, sommelier and founder of Kaukawa Cacao, who guided participants through a conversation about the origins of cacao, its characteristics, its different uses, and some of the processes involved in making high-quality chocolate.
A Chocolate Tasting from Different Origins
As part of the Social Talk, we held a chocolate tasting featuring chocolates from different regions and producers. The selection allowed participants to compare different cacao percentages, origins, and sensory profiles.
The chocolates included:
- Kaukawa Cacao — Cusco, Peru — 100%
- Juan Laura — Pichari, Peru — 79%
- Pumatiy — La Convención, Peru — 85%
- Huma — Esmeraldas, Ecuador — 70%
And there was a favorite among the participants:
- Firetree — Malekula Island, Vanuatu — 72%
The tasting was an opportunity to discover how the same ingredient can express completely different characteristics depending on its origin, variety, cacao percentage, and production process.
At Kaukawa Cacao, part of our mission is to create spaces where people can learn more about fine cacao, explore its origins, and appreciate the work behind every product, while remaining committed to a conscious and sustainable future.
We hope this Social Talk is just the beginning of many more conversations around cacao.
Would you like to experience cacao and chocolate in Cusco?
Discover our cacao and chocolate experiences in Cusco.