Product description
Through extensive genetic studies, the origin of the different Theobroma species was determined to be located in the Upper Amazon Valley which comprises parts of Peru, Colombia, Ecuador, Venezuela and Brazil. This rich diversity lives on to our current days and is showcased by each one of these countries.
Net weight | 64 kg |
---|---|
Weight | N/A |
Continent | South America |
Country | Peru |
Region | Lamas Province, San Martín Region |
Packaging | 500gr Sample, 64kg Bags |
Certification | Organic |
Production Model | Collected |
Fermentation Process | Centrally Fermented |
Flavour Profile | Fresh Fruit |
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 ritual 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 organically certified small-hold 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.Suggested alternatives:
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