Mateo Sanchez

Quipu Granola is a direct response to a universal pain point in bean-to-bar chocolate: cacao husk waste. Drawing from my R&D experience, I saw the potential to elevate this overlooked by-product. I collaborated with multiple cacao producers, creating a system to source husk across the industry. We formulated a granola where 85% of the base is cacao husk, enriched with cacao mucilage. Layered with premium Andean ingredients—nuts, dried fruits, and native grains— this line is a high-fiber, eco-luxury offering. More than a snack, it’s a territorial identity in edible form. Currently in development, Quipu is poised to launch as a premium superfood, targeting international markets like Whole Foods USA.