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Region and Country
San Martín region, Peru.
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.
October – March (main harvest), June – September (mid-crop)
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.
Mild body with a citric light acidity with notes of brown fruit, wood and a nutty end of almonds and panela.