Dry Cacao Beans
S/ 18 – S/ 170
Fermented in wooden boxes and sun-dried at our farm in San José de Sisa. Hand-selected, ready to roast, grind, make bean-to-bar chocolate or use in artisan recipes. Direct from producer, no middlemen.
Fundo Maranatha dry cacao beans
Our dry cacao beans are the result of a careful process that starts at harvest and ends with a bean ready to transform. Each batch undergoes natural fermentation in wooden boxes for the necessary days depending on weather conditions, followed by sun-drying on elevated beds at our farm in San José de Sisa, San Martín.
Properly fermented beans are the foundation of any quality chocolate. The process activates aroma precursors and reduces astringency, resulting in cacao with fruity notes, low acidity and deep fragrance. We sell directly — no middlemen — which allows us to offer producer-direct pricing and full lot traceability.
What are dry cacao beans used for?
- Home roasting and consuming as a natural snack
- Grinding to make artisan cacao paste or butter
- Bean-to-bar chocolate making at home or in workshops
- Making roasted cacao drinks (traditional style)
- Base for healthy baking and sugar-free recipes
- Use in artisan and professional chocolate projects
Product characteristics
- Process: fermented in wooden boxes, natural sun-drying
- Selection: hand-picked, bean by bean at the farm
- No additives, no preservatives, no added sugar
- Moisture-controlled for optimal transport and storage
- Available from 1 kg up to bulk orders
Why our cacao?
San José de Sisa, San Martín
We grow, ferment and process everything ourselves
No chemicals, no additives, no middlemen — we control the entire supply chain
Across all of Peru
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