Peru Tamshiyacu

Region and Country

San Martín region, Peru.

Story

The Incas and their predecessors cultivated cacao to produce a lightly fermented beverage that had medicinal and ritualistic purposes. Nowadays, many of the genetic varieties found in Peru are a result of cloning and hybridization. Peruvian cacao is classified in 3 different grades according to their size and other physical characteristics. The beans come from small-holder farmers. Their cacao is grown in small plots along with other cash crops like timber and fruit trees.

Harvest

October – March (main harvest), June – September (mid-crop)

Genetics

Local Trinitario clones including: ICS, EET, SCA, UF, H, U, M, SHU.

Post Harvesting Process

The beans are centrally fermented in a tiered wooden box system for 7 days. Drying takes places in tunnels for a period of 7 to 12 days.

Flavour

Mild body with a citric light acidity with notes of brown fruit, wood and a nutty end of almonds and panela.