GOODNOW FARMS PERU UCAYALI 70%

The cacao used for this single origin chocolate comes from the Ucayali region in Peru, where the Ucayali River, one of the major headwaters of the Amazon, winds through dense jungles and agricultural lands. Along its banks, hundreds of small-scale farmers cultivate fine flavor cacao, growing several varieties that contribute to this region’s distinct and complex flavor profile.

Ucayali River Cacao, located near Pucallpa, has played a key role in transforming this area into a recognized source of high-quality cacao. Until recently, Ucayali was primarily known as a coca-growing region. However, with the support of USAID and Alianza Cacao Peru, many farmers have transitioned from coca to fine flavor cacao, coffee, and oil palm.

Ucayali River cacao works closely with these organizations to provide farmers with a sustainable alternative by purchasing their wet cacao at premium prices that exceed the local market rate.

One of the major challenges for small farmers in this region is the post-harvest process. Fermenting and drying cacao requires significant time and effort, often forcing farmers to stop working in their fields, especially during frequent rains. By handling these crucial steps, URC allows farmers to focus on improving their yields rather than struggling with unreliable drying conditions or dealing with dishonest buyers. Every 15 days, wet cacao is collected at designated stations and transported to URC’s fermentation and drying facility, where precise post-harvest techniques ensure optimal flavor development.

The facility is located deep in the jungle and has been optimized to maintain strict control over fermentation and drying, guaranteeing consistency in quality. This meticulous approach has resulted in a cacao that is both sustainable and exceptional in flavor, attracting chocolate makers who value transparency, ethical sourcing, and a well-defined sensory profile.

This particular single origin handcrafted by Goodnow Farms benefits from a unique addition: freshly pressed cocoa butter from the same Ucayali beans, enhancing its single-origin intensity and smooth texture.

Goodnow Farms Peru Ucayali 70% Single Origin Chocolate

Ingredients: Cacao Beans, Organic Sugar, Fresh Pressed Cocoa Butter

Batch Number: JUN 2026/1403

The aromas are spicy and woody, with sweet, fruity undertones.

Tasting Notes

• Lychee: Sweet pear, tangy, and floral.

• Elderflower: Sweet, slightly musky, and herby, adding a lychee-like tropical frutiness and grassy notes.

• Mace: sweet, warm, and woody undertones with notes of cinnamon, black pepper, and citrus.

• Cedarwood: Woody, warm, and complex with spicy undertones.

• Herbaceous

• Musky

• Almonds

• Dried Figs

• Floral Honey

Appearance (4/4): homogeneous, glossy, and uniform.

Snap (1/1): Clean and sharp, indicating excellent tempering.

Tactile Attributes

Fineness (4/5): smooth.

Texture (8/8): creamy, enveloping, and smooth.

Astringency (5/5): absent.

Roundness (6/7): full-bodied and engaging.

Melting Point (3/5): slow melting.

Flavor Profile and Aftertaste

Primary Cacao Flavor (4/10): mild and slightly elusive.

Secondary Pleasant Flavors (10/12): well-defined, intense, and perceptible.

Secondary Unpleasant Flavors: none detected.

Overall Aromatic Quality (5/5): rich, complex, and full of intense aromas and flavors.

Aftertaste (4/5): long-lasting and refreshing.

Taste

Sweetness (6/6): Well-balanced and appropriate.

Bitterness (5/6): Subtle.

Acidity (5/6): Mild acidity, harmonizing with the overall profile.

Harmony and Gustatory Pleasure (10/10): Excellent balance, highly enjoyable.

Final Sensation (5/5): outstanding and lingering.

Total Score: 85/100

This score places the Peru Ucayali 70% bar in the “Outstanding” category, recognizing its fine craftsmanship, balanced structure, and well-defined aromatic complexity.

Personal Reflection

This is one of the best Peru Ucayali single origin chocolate I have ever tasted. What stood out the most is how it reminds me of elderflower liqueur infused with chocolate. Another distinctive aspect is its aromatic freshness on the palate and long-lasting aftertaste.

Thank you, Tom and Monica.