Norandino Piura Blanco - Peruvian Cacao Beans 20kg

DESCRIPTION

This is the rarest and most awarded Peruvian cacao. It's a native cacao from the upper Amazon basin.

Typically made up of ~30% white beans, Pirura has a very high percentage of Criollo Porcelana genetics - one of the most sought-after and hardest to cultivate genetics in the world.

They come from the Department Piura in Northern Peru - the warmest area in Peru with only one rainy season in February-March. Unlike other cacao, this one likes dry tropical conditions.

• Region: San Juan de Bigotes, Chulucanas, San Lorenzo valleys
• System: Small family agroforestry farms, mostly managed by women, grouped in cooperatives like Norandino

FLAVOR PROFILE

It's famous for being complex, delicate and low in bitterness:

• Sweet lemon, passion fruit, grapefruit, pineapple, toffee
• Red berries, raspberry, honey, pecan