Peruvian VRAE Cacao Butter

Peruvian VRAE Cacao Butter

Organic | Direct-Trade | Non-GMO | 227g & 454g

Pure, aromatic cacao butter pressed from exceptional Peruvian cacao. Naturally rich, beautifully fragrant, and minimally processed to preserve the true character of the bean.

Cacao butter is the pure golden fat naturally found inside the cacao bean. Cacao beans contain approximately 50% fat, which is gently pressed to produce two remarkable ingredients: cacao butter and cacao powder. Like olive oil from olives, cacao butter is simply the natural oil of the seed.

This cacao butter is sourced from Peru's renowned VRAE region—the Valley of the Apurímac, Ene, and Mantaro Rivers—one of the world's great cacao-growing regions.

Unlike most cacao butter on the market, ours is food grade, not cosmetic grade. It is mechanically extracted at low temperatures without solvents or deodorization, preserving its natural chocolate aroma and the unique character of the cacao from which it was made.

Cacao butter melts just below body temperature. It is this remarkable quality that gives fine chocolate its luxurious mouthfeel and silky texture.

Why you'll love it

• Organic

• Direct Trade

• Low-temperature mechanically extracted

• Non-deodorized

• Solvent free

• Naturally rich chocolate aroma

• Food-grade quality

• Perfect for bean-to-bar chocolate making

• Excellent for baking, desserts, beverages, and confectionery

• Wonderful as a natural moisturizer for hands, lips, and skin

Blend into coffee, matcha, or hot chocolate for incredible richness. Use it to craft your own chocolate, enrich desserts, or simply keep a small piece nearby as a nourishing moisturizer.

The Story

The VRAE (Valley of the Apurímac, Ene, and Mantaro Rivers) is home to an extraordinary diversity of native cacao. This cacao butter is produced from a blend of exceptional local varieties including VRAE-15, VRAE-99, Chuncho, Criollo, and Trinitario, grown by smallholder farmers at elevations between 400 and 1,300 metres.

After harvest, the beans are carefully fermented for 6–7 days in neutral hardwood boxes, then slowly sun-dried and shade-finished on the farm. This thoughtful post-harvest process develops a remarkably clean and expressive flavour profile with delicate floral notes alongside hints of soursop, mandarin, custard apple, and subtle mountain herbs.

Our cacao is sourced through direct trade, ensuring farmers and cooperatives receive prices above Fair Trade minimums while supporting long-term investment in sustainable farming and quality improvement.

This cacao butter is produced through the El Quinacho Cooperative, a community of 255 farming families, including 89 women producers, demonstrating that exceptional chocolate begins with exceptional stewardship of both people and place.

At Light Cellar, we believe how something is made matters just as much as what it is made from. Every origin tells its own story. Every cacao has its own personality. This butter captures the remarkable flavour, craftsmanship, and integrity of Peru's VRAE region.