GRAN PALO BLANCO 2017
Processed by: Cacaotales and Norandino
This ultra-Premium cacao, winner of 2014 Peruvian Gold Award, comes from a small community called Cesar Vallejo de Palo Blanco, Chulucanas, Piura. Smallholders like Juan de la Cruz Rivera, have cultivated for the last 28 years one of the most exquisite native’s cacao from Peru
The association of small producers of Palo Blanco brings together 31 cacao farmers. With the support of Norandino they receive training in handling organic crops, pruning and post harvest methods. Cacaotales ensures direct trade of this cacao to further improve the quality of life of its producers and ensure its clients with optimal quality and traceability.
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Origin: Chulucanas, Piura, North Coast Peru |  |
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Varietal: White Native Harvest season: main harvest: December-May Cut test: See picture below Fermentation: 82% White Cacao: 30% Defects (insect damage, germination, mold) 1% Drying Method: sun dried on wooden beds Bean count: 90 beans/100 gr Sorted: at origin by hand to ensure less than 2% waste |
Awards: Peruvian Gold Cacao 2014 Certifications: USDA Organic, EU Organic, Fair Trade Flocert and Small Producers Fermentation: Time: 6 to 7 days- covered with banana leaves Method: wooden boxes covered with banana leaves Presentation: Jute Bags net weight 62.5 Kg Storage: Piura/Peru and Riga/Amsterdam |
Flavour Profile: low sweet-acidity that remains, hint of dried fruit like plums, round body with nutty hazelnut strong chocolate flavour, presence of malt notes
WE ARE CACAOTALES and NORANDINO
WE ARE THE PRODUCERS
Cacaotales connect smallholder cacao farmers to the world’s best chocolatiers
We proudly offer this exquisite ultra-premium beans
Roasting: we have done many tests to look for optimal roasting. To help you to express the potential of these beans we will assist you sharing with you these optimal roasting profiles