Processed by: Cacaotales and Norandino

Varietal: White Native

Harvest season: main harvest: December-May

Cut test: See picture below
Fermentation: 87%
White Cacao: 60+%
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: 2012 Peruvian Gold Cacao
2012 World Gold – Best Cacao Source

Certifications: USDA Organic, EU Organic, Fair Trade Flocert and Small Producers

Average temperature: 55°c
Time: 5 to 6 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/Latvia

lavor Profile: These beans are shinny gold color with an intense aroma of panela, sweet acidity predominant citrus fruits hint of hug plum and flowers notes. Long lasting chocolate notes.