Please note that the below prices are subject to final confirmation and basis in-store Amsterdam. The minimum cost of loading including one pallet is 100 EUR. Therefore we advise you to buy a minimum of 8 bags (max. per pallet). We are happy to organise transport to your warehouse if you choose so in your order.

Peru Conventional

Product Details

Region and Country

San Martín region, Peru.

Story

Many of the current genetic varieties found around the world can be traced back to the Amazon basin, including Peru. 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.

Specifications

Net weight	70 kg
Continent	South America
Country	Peru
Region	Lamas Province, San Martín Region
Packaging	500gr Sample, 70kg Bags
Centrally fermented	No
Cocoa type	Collected