About Cacaosuyo

Samir Giha and his partner Eduardo Lanfranco wanted to rescue de best cacao and make the best possible chocolate in Peru in a time when the bean was exported and no good chocolate was available in Peru. With a great passion for chocolate, they decided to launch into the adventure of crafting Premium chocolate with Peruvian cacao beans. They hired international consultants who transmitted their know-how, from the cacao plantations, harvesting of the beans, post-harvest processes (fermentation and dry), even up to the chocolate production in their own facility. Mission: Identify the best genetic material of the fine and flavor cacao beans from the different producing regions in Peru and transform them into the best possible chocolate. Throughout this process, we not only obtain one of the best chocolate in the world but we also achieve the inclusion of cacao producers into the value chain of the fine chocolate industry, therefore improving their quality of life.Read their story