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These nibs are sourced from the Piura and Ayabaca provinces along the northern desert coast of Peru and are harvested in altitudes ranging from 50-400 meters above sea level
Piura White beans are known to contain ~30% white beans and are revered for their complex flavor profile that includes red fruit flavors with notes of panela, nuts, malt, and wine.
They have medium acidity and virtually no astringency. The low levels of tannins in Piura White beans are a result of the trees’ growing conditions.
The Piura region is a desert, with a climate and soil completely different than most cacao-growing areas. However, due to Piura’s proximity to the Amazon jungle, the trees are still able to grow and produce cacao with unique characteristics.
The fermentation is done in wooden boxes (mostly “Tornillo” wood, which is a local wood variety. ‘Tornillo’ means ‘screw’ in Spanish. This wood is used cause it does not add flavours to the cacao) o Fermenting is done for 6-7 days, with rotation of the beans done every day after the first 2 days
We work directly with a couple of cooperatives of Urubamba valley (mainly Alto Urubamba)...we have been working with these cooperatives for a long time (many years). They are very established, have a good relationship with their farming members