TSIRIARI
PERU
The Origin
Emerging from the Junín jungle, the Tsiriari origin is cultivated at 600 to 900 meters by the Warmi Tsinani Women Entrepreneurs Association. Founded in 2010 by indigenous Asháninka and native Wanka women, this 14-member cooperative manages 25 hectares of land. By transitioning from illicit coca production to sustainable cacao agroforestry, they have reclaimed their community. Their native Criollo, Trinitario, and local varieties are processed in centralized hardwood boxes for six to seven days to create award-winning beans.
Our Partnership
Sourcing from Warmi Tsinani embodies Clear Water Cocoa’s commitment to technical precision and ethical stewardship. Our small-batch roasting profiles balance this bean’s unique, wild genetic heritage. Departing from standard sweet or fudgy profiles, this origin offers a fascinating, savory complexity. It opens with an herbal wave of boreal forest, wild ferns, and green olives, before evolving into bright notes of grapefruit and sweet raisin with a rich, buttery cocoa base.
Tasting Notes
An award-winning, complex flavor profile that balances unusual herbal top notes – reminiscent of premium green olives and ferns – with a vibrant citrus acidity and a long, warm cocoa finish.
Sourcing, Fermentation, & Drying
Beans are sourced from 25 hectares of land. They are fermented in hardwood boxes, dried on cement patios, and blended together before exporting.
Bean Variety
Criollo, Trinitario, and other local varieties
Profile By
Brandt Hunter