In the Central Huallaga valley in the Pachiza region of central north Peru, ICAM identified plantations where special care is taken over cocoa production. The Cru Pachiza cocoa allows the creation of a superior quality chocolate, with a flavour that teases the palate and provokes emotions through its wide range of aromas. This range of aromas is typical of cocoa and chocolate, with pronounced notes of fresh fruit, particularly red fruit and honey, marked and pleasant acidity that dominates the bitterness, for a satisfying taste experience. A slight hint of vanilla distinguishes this from the standard single origin Peruvian products.