Chicha de jora is a traditional fermented beverage made from corn, particularly using a variety called jora, which is germinated corn. This drink has its origins in the Andean cultures of Peru and Bolivia, where it has been consumed for centuries. The preparation involves soaking, germinating, and then mashing the corn, followed by fermentation with natural yeasts. The resulting drink is slightly alcoholic and has a sweet, tangy flavor. Chicha de jora is often enjoyed during festivals, rituals, and social gatherings, serving as a symbol of hospitality and cultural heritage in the Andean region.