In eastern slopes of the Andes, where extends the amazon highland forest, the cacao is at home. Between the Cordillera Escalera and the Cordillera Azul, the rushing waters of the Huallaga formed a spectacular canyon.

Pods mature and must be picked immediately. They are open to extract the seeds and mucilage which are then collected for a few days fermetation. Finally beans are dried in the sun to develop the flavor.

Some views of Wasi manta plantations in a well preserved forest environment close to the area of protection of the regional natural reserve "Cordilera Escalera ACR"

The cacao tree named Theobroma cacao in the Amazon coexist with other species with pods. Capuassua Majambo, or Cacahuilo are most prevalent

It is the season of flowering in cocoa plantation. Many other fruit trees blooming at the same time. There are some examples in picture.