Asociacin de Productores Cacaoteros y Cafetaleros de Amazonas APROCAM

Carretera Bagua Copallin Km. 4.5 Tomaque, Bagua, Amazonas, Peru Ph: +51-074 216925 / Cel: +51-978479080 Email: ejara_export@outlook.com / aprocam1@hotmail.com

COCOA FACT SHEET-APROCAM The criollo cocoa recognized for its exquisite flavor and aroma, found favorable conditions for its development in the Amazon region and APROCAM associates. Nowadays we offer this product to world as the source only to please and satisfy even the most demanding consumers and through this redraw a smile to the families that produce it. APROCAM is a nonprofit organization, founded in 2003 and it comprises 450 producers of cocoa and coffee from the districts of La Peca, Copallin, and Imaza of the Bagua province, Amazon region, Peru. The association promotes sustainable development with equity, aimed at improving the living conditions of the families associated with the articulation of their production to the local and international market.

COCOA OFFER OF ORIGIN The cocoa from APROCAM is exceptional in Peru and abroad because of it has a genetic from criollo cocoas indigenous to the region and has a 20% of cocoa with white almond (porcelain cocoa) giving a pronounced taste, sweet acidic, flavor to walnut. The particularity of cocoa production in the field of APROCAM is also that it is spread to all floors of the mountain agroecological and develops different characteristics depending of the production system in which it operates (association with guava, banana, etc.) We offer fermented Criollo cocoa that comes from managed plantations by small producers who implement management practices as part of a proposed organic production, where their main strength is the organization and the spirit of producing a superb quality cocoa according to the required standards by overseas customers.

Asociacin de Productores Cacaoteros y Cafetaleros de Amazonas APROCAM

Carretera Bagua Copallin Km. 4.5 Tomaque, Bagua, Amazonas, Peru Ph: +51-074 216925 / Cel: +51-978479080 Email: ejara_export@outlook.com / aprocam1@hotmail.com

With the goal of standardize and care the quality product, producers carry out a selective harvest and deliver their product to the collecting center of the organization, as cocoa fresh, clean and free of impurities, for the fermentation, drying and selection process, they have been implemented infrastructure benefit (fermenters drawers and solar dryers). Furthermore, the quality lab allows physical and organoleptic analysis of the different batches of cocoa

PRODUCT INFORMATION Product Variety Certifications Brand Altitude Production Harvest Cocoa Criollo with 20% of white Organic by IMO Control and Fair Trade by FLO Cert : APROCAM 300 to 1000 meters above sea level 100 MT February - September

CHARACTERISTICS OF GRAIN Presentation of grains Humidity fermentation Minimum size Impurities Germinados Multiples Planos Granos mohosos violet color Granos pizarrosos Good formation 7.5 % 80% to more 100 grains weigh 110 grams Max. 3% 0% 1% 2% 0% 5% 2%

CUP PROFILE Cocoa taste Citric taste Acetic taste Astringencia Bitterness Fruity flavor Nutty taste Malt flavor 3.00 3.00 0% 1.00 1% 2.00 3.00 1.00

Asociacin de Productores Cacaoteros y Cafetaleros de Amazonas APROCAM

Carretera Bagua Copallin Km. 4.5 Tomaque, Bagua, Amazonas, Peru Ph: +51-074 216925 / Cel: +51-978479080 Email: ejara_export@outlook.com / aprocam1@hotmail.com

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