Both varieties have their own distinct idiosyncrasies and identity. Different growers, climate conditions, soil structures and the variety of crops grown in the area give each a unique flavour.
The Peruvian cacao powder has a lower fat content (12%) and higher ORAC score than the Balinese cacao powder which has about 25% fat content. The reason Balinese cacao powder has a higher fat content is because the temperature has been controlled to less than 45ºC in the press, so not as much pressure can be used. With Peruvian cacao powder much more pressure is used, generating heat so the temperature can get up to 65ºC in the press, but due to the increased pressure there is less fat in the finished product and therefore more antioxidants.