Physicochemical and organoleptic profile of the native fine aroma cocoa from northeastern area of Peru

Peru is one of the main cocoa exporters worldwide, being Amazonas region home native fine aroma (CNFA). The objective this work was to evaluate physicochemical and organoleptic properties CNFA grown in Utcubamba province, Amazonas. samples were collected four areas (Cajaruro, Naranjos Alto, Llunchicate, La Palma) which farmers carry out same postharvest handling practices. Samples underwent a six-day fermentation process dried full sun. physical chemical parameters beans evaluated. Then, chocolate pastes evaluated through sensory test. We found that presented optimal characteristics be used at an industrial level. In terms there no difference between percentage fat. Cajaruro Llunchicate had lower acidity values adequate pH, reflected on their greater acceptance Therefore, from region, Peru, can as raw material produce gourmet chocolates.