Cuzco is a department in southeastern Peru where the legendary Chuncho cacao variety grows at elevations between 800-1,400 meters, famous as the home of the Incan ruins of Machu Picchu. The high altitude produces high sugar content and exceptional fat levels, while sandy loam soils preserve genetic distinctiveness. Chuncho's fruity, floral profile with lower tannins has earned recognition as one of the world's highest-quality cacao varieties.

Chuncho is an ancient Criollo strain native to Peru, representing some of the oldest cultivated cacao genetics in South America. Makers value it for its rarity and its connection to pre-Columbian cacao cultivation, making it significant for makers exploring historical and ancestral varieties. Chuncho cacao encompasses around a dozen related cultivars of the Upper Amazon Forastero group, now considered to be native to the Quillabamba Valley of central Peru. They’re believed to have been domesticated by the Matshiguenga people, whose members were ancestral inhabitants of the Valley. Chuncho trees bear small yellow fruits with small beans (less than 1g per bean), known for their high fat content and very high-altitude growing region (400m-1400m).