Mateo Sanchez

Pacha emerges from my cacao research, focusing on a unique gastronomic expression. We transform cacao mucilage into a barrel-aged vinegar, oxidizing it to develop rich, complex notes reminiscent of Modena balsamics. Crafted for high-end Peruvian cuisine, this limited, long-aged product aims to rival the finest vinegars globally. Though still in development, Pacha is designed not for retail, but for top-tier restaurants seeking a one-of-a-kind culinary treasure.