Discover the distinct cacao yielded by three diligent cacao cultivators: Gregoria Chanta, Marcos Julca, and Eradio Zurita, tracing their roots to ancestors who unearthed water in the elevated foothills of Adanjo Community’s Dry Forest—a region now shielded by an Original Beans conservation endeavor. This modest spring empowers each farmer to nurture a 1 Ha diverse cacao forest. Boasting around 90% white beans, this cacao stands apart as it thrives in a secluded zone untouched by commercial hybrids—potentially showcasing one of the most unadulterated strains of Piura Blanco genetics available today.

Facts about the cacao:
Country: Peru
Region: Piura
Producer: Cooperativa Norandino
Number of farmers: 3
Biodiversity: Intercropped with mango, avocado, orange, cassava and ginger
Altitude: 643 masl
Fermentation: Wooden boxes, 6 days (4 turns)
Drying: Sun drying on mesh, 6-8 days

Ingredients:
Cacaobeans*, sugar*
*Organic ingredients
May contain traces of MILK

bar size: 50g