5D 4N – Pure Chocolate Experience

Package Tours

Remember that all our package tours can be altered to suit your travelling needs.

 Chazuta – Lamas – Pucacaca

Trekking in the Amazon - Peru   agritourism - cacao farmsSwimming in crystal clear - Anakiwi Riverartisan courses - cultural toursAmazon River Trips - Peru

This route is for travelers who are passionate about organic cacao farming and chocolate making.  You will learn all about the process of growing the cacao beans from professionals who are passionate about their work. 


Agroforestry techniques at Rio Bosque Magico family farm – A project dedicated to promoting various forms of agroforestry, contrary to the traditional method of slashing and burning the land.   Agroforestry uses technologies to create a more diverse, productive, profitable, healthy, ecologically sound sustainable systems, which is very successful especially in the cultivation of cacao. A system in which trees or shrubs are grown around or among crops.  With varied benefits, including increased biodiversity and reduced erosion.

Terra Preta – ‘Black Earth of the Indians’ a fertile soil which remains forever fruitful.    Homemade Terra Preta is made by adding a mixture of charcoal, bone, and manure to the otherwise relatively infertile Amazonian soil. A product of indigenous soil management and slash-and-char agriculture, the charcoal is very stable and remains in the soil for thousands of years, binding and retaining minerals and nutrients.

Chocolate Making –There are different types of organizations from family farms, who create energetic, semi-raw chocolate – to professional factory’s which are exporting chocolate abroad. 

You will journey along rivers and hike to sacred waterfalls – learning about cacao farming along the way. 

  • ‘Rio Bosque Magico’ Heribertos family farm.
  • Waterfall Tununtunumba (4-hour walk – optional.)
  •  Amazon River Trip along the River Huallaga  – Cacao Island.
  • ‘Allima Cacao’ born as an association of growers out of counter drug trafficking initiatives.
  • ‘Terra Preta Del Indio’ learn how to make a soil so fertile it can grow abundant crops permanently.
  • ‘Makao Peru’  private company located in the district of Pucacaca.

Chazuta –
located at 41 kilometres from Tarapoto city. It is the entrance to the lower Huallaga and in the center of two conservation areas: The Cordillera Azul National Park and the Cerro Escalera Regional Conservation area. The people of Chazuta speak Quechua and preserve their rich cultural expressions through their ceramic work and dances.

Journey along the River Huallaga to the cacao island



Day 1: Rio Bosque Magico – Agroforestry – Chocolate making

  • Waterfall Tunununumba ( 4 hour walk optional) passing through – Cacao fields of ‘Rio Bosque Magico’ Heribertos family farm (or just the 1 hour walk to the fields.)
  • Courses in agroforestry techniques.
  • Learn about agroforestry and harvest the cacao using machetes (optional). (Picnic lunch in nature) or  amazing food grown in the gardens of RBM
  • Learn about the different stages in cacao production and participate in the labour process, how to ferment and dry the cacao beans ready to make chocolate.
  • Dinner using organic products from their own farm.
  • Overnight stay at ‘Joyce V Barter Cultural Centre’
Rio Bosque Magico
Learn Agroforestry – Rio Bosque Magico.
View on the hike to Tununtunumba Waterfall

Day 2: Amazon River Trip – Cacao Island –  hiking to Badurarca 

  • Early start, breakfast at –‘Joyce V Bartra Cultural Centre.’
  • Trip down the Huallaga River passing native communities along the way. Visit an island that produces 6 hectors of organic cacao
  • Explore cacao plantations (brief explanation of the cacao Island farm and learn about cacao production.)
  • Lunch, picnic in nature.
  • The community of Chilcayo – hiking to Badurarca area (1 hour hike,) primary rainforests – nature in its purest form.
  • Journey back to Chazuta
  • Dinner at ‘Rio Bosque Magico’
  • Overnight stay at ‘Joyce V Barter Cultural Centre’
Cacao Island beach
cacao island – 6 hectors of cacao trees

Day 3: Allima Cacao organization –

Born as an association of growers out of counter drug trafficking initiatives in the mid 2000’s. With a diversified fermentation system (for different certifications), drying and storage facilities, as well as several remote processing centers for those members more than 8 hours up river, the farmers can’t wait to showcase their products. Certificated to export organic cacao.

Casa Coya –

Initiated by a family from Lima and Germany – The idea of creating a chocolate brand was their original motivation to escape the noisy metropolis and start a new life in contact with nature. Foremost was resetting our priorities and starting a new life in harmony and contact with nature. We sought to learn what we could from a natural environment and a people who have been here since ancient times.

  • Allima Cacao spend time at the factory learning about their fermenting process.
  • Lunch
  • Casa Qoya –  The centre’s main focus is to specialize in post-harvest. In this way we make sure that the product achieves a high quality.  Accompany us in the transformation of this valuable seed from its origin to the cocoa beans, ready to be turned into one of the best chocolates.( http://www.casaqoya.com/)
  • Mishky Cacao Chocolate Factory, a group of amazing women who initiated the project to gain independence from their husbands.
  • Back to Tarapoto or Lamas – Choice of lodges: Lamas – Casa La Sangapilla. Tarapoto city – Casa de Palos (www.casadapalos.com)


Mishky Cacao chocolate Factory


Mishky Cacao

Day 4: Lamas – 

Province located 25 kilometers from Tarapoto, is an ancient town whose inhabitants keep traditions and ancestral customs.

Tierra Preta Del Indio – Project Sachamama Center for Biocultural Regeneration offer classes in the creation of a soil called ‘Terra Preta Del Indio’, (Black Earth of the Indians) which is a soil that is so fertile it can grow abundant crops permanently.

Courses in:

Biochar: not only sequesters C02 from the atmosphere, it keeps the C02 from escaping once it is back in the soil again. Micro-organisms: which play a crucial role in the soil. They make it alive and the tens of thousands of micro-organisms help to decompose organic materials and have the capacity to cleanse the soil of toxicity, including heavy metals, antibiotics, and hormones, which are digested and neutralized in their metabolism.

Broken ceramics: Through archeological research, it was discovered that ‘Tierra Preta Del Indio’ soil contained broken ceramics. Which may have come from offerings to the spirits in the food field or chacra. Even today, this practice is found among some elders in Lamas.

Organic waste: Compost.

  • Arrive at Casa La Sangapilla Casa Hotel.
  • Buffet breakfast at the hotel.
  • Course in the making of ‘Tierra Preta’ soil.
  • Organic lunch which has grown in the black soil at La Sangapilla hotel.
  • Castle of Lamas and Wayku Indigenous community.
  • Choice of lodges: Lamas – Casa La Sangapilla |Tarapoto city – Casa de Palos (www.casadapalos.com)
Hotel La Sangapilla
Courses :Black Earth of the Indians


Day 5: Pucacaca – Makao Peru

In the native language of the ethnic group Huambisa or Wampis, Makao means Cacao.   A private company, located in the district of Pucacaca, province of Picota (58 km from the city of Tarapoto).Began as an alternative project to the cultivation of the coca leaf.  Initiative to improve the economic conditions of cocoa producers who work in harmony with their environment.  They offer quality to the consumer and maintain an attitude of respect for the environment and biodiversity.

  • Buffet breakfast.
  • Moving on to Pucacaca to visit and experience Makao Peru in the district of Pucacaca.
  • Lunch in the community
  • Workshop chocolate artisanal.
  • Going back to Tarapoto, Ending of the experience.
Makao – Pucacaca
Macao – Pucacaca
Makao – Pucacaca


Incredible Experience!!

Daniel created a custom itinerary for my visit to Chazuta based on my interest in visiting and learning from the organic cacao farmers in the area. I knew the region produces a lot of cacao, but without his connections, guidance, and translation (!) there is no way I could have ever embarked on a journey so rich and fulfilling as this one. It is obvious how respected he is in the community – everywhere we went, people welcomed him like genuine family…and then extended that welcome to me. To come across someone so sincerely passionate about what they do is rare. I feel beyond fortunate to have found Sacharuna! And I know what I saw was just the tip of the iceberg of what they offer – hopefully in the future I’ll be able to go back to experience more of the hiking and local craft options!

Jyl Kutsche Testamonial

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