|Ingredients||Organic cacao beans|
|70g / 2.4 oz.|
Peru Gran Nativo organic cacao is endemic to the Piura region, northeast Peru. When this cacao was rediscovered in 2008, the Norandino cooperative helped local farmers identify the best trees and reintroduce this ancient cacao varietal in Piura. The unique genetics in combination with a strict post-harvest have made Gran Nativo Blanco one of the most sought-after cacaos in Peru. Its flavours are complex and delicate, with sweet acidity of citrus and passion fruit and notes of panela.
Once the wet cacao beans are collected, they are taken to a central fermentation unit where they undergo a strict post-harvest protocol starting with 5 to 6 days of fermentation in wooden boxes, covered with banana leaves. After fermentation, the beans are dried in the sun on wooden beds until the humidity level is below 7%. Finally, the cacao beans go through a careful selection, and are packed in 62.5 kg jute bags and transported to the port of Paita.