This presentation explores Peru as a living origin of cacao through three interconnected lenses: genetic diversity, sensory experience, and chocolate-making practice.
Bringing together expertise from cacao anthropology, genetic research, and bean-to-bar production, we will guide the audience through the unique richness of Peruvian cacao. Drawing on ongoing work from organizations such as Alliance Bioversity International, which has identified at least 16 distinct genetic varieties in Peru, we will unpack how science is reshaping our understanding of cacao origins and diversity in Latin America.
At the same time, we will translate this scientific knowledge into sensory language. Through curated tastings led by an anthropologist and professional taster, participants will learn how genetic diversity expresses itself in flavor—aroma, texture, and complexity—across different Peruvian regions.
Finally, from a maker’s perspective, we will explore what it means to work with this diversity. How do chocolate makers approach distinct genetic profiles? What challenges and opportunities arise when crafting chocolate from multiple origins within one country? Drawing from real production experience, we will share insights into sourcing, formulation, and storytelling.
Rather than treating genetics, tasting, and production as separate domains, this talk connects them into a single narrative: cacao as a living system shaped by people, place, and practice.
Audience will:
Understand Peru’s role as a key center of cacao diversity and origin Learn how genetic variation influences flavor profiles in chocolate Develop a more nuanced sensory vocabulary through guided tasting Gain insight into how chocolate makers translate origin into craft Leave with a deeper appreciation of cacao as both a scientific and cultural heritage
This session is designed as an immersive journey—bridging science, flavor, and craft—to offer a holistic understanding of what makes Peruvian cacao truly unique.
