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.


Origin: Chulucanas, Piura, North Coast Peru


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


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 





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