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Farming details:
The Piura White beans come from the Piura department, situated in the north desert coast of Peru. The cacao comes from the Cooperativa Agraria Norandino which is made up of a few hundred small-holder farming members and specifically comes from the Piura and Ayabaca provinces.
This origin has historically been (prior to the colonization of Peru) a prized and valued cacao. Since the colonization in the 15th and 16th century, there are documents from the Spaniards detailing this cacao variety and this region as an origin for premium cacao.
The region is extremely unique for cacao in general. Typical cacao trees grow in tropical/jungle climates…. However, in Piura, this is not the case. Piura is a desert. It is dry, arid, and completely different soil than that found in the jungle. Usually in Peru the jungle is separated from the desert coast by the mountain ridge of the Andes, however in north of Peru there is a small section where the mountains are low, allowing the amazon jungle to flirt directly with the desert coast. This geographic shallow mountain pass is called “Paso de Porculla” – the lowest point in the Andes.
Shipping Notes:
Please be advised of the following natural characteristics of our chocolate products:
Breakage During Shipping: Due to the nature of our chocolate, pieces may arrive broken. This does not affect quality or flavor, as the chocolate is intended to be broken down for use in drinking chocolate or scaling.
Appearance of White Spots: You may notice white spots or streaks on the surface of the chocolate. This is a natural occurrence known as cocoa butter bloom. It is entirely harmless, does not indicate spoilage, and has no effect on the taste or usability of the product.
Texture & Finish: Our chocolate is intentionally left untempered. Unlike tempered chocolate bars that have a glossy shine and firm snap, untempered chocolate breaks apart more easily—making it ideal for preparation as drinking chocolate.
By purchasing, you acknowledge and accept these natural variations as part of the artisanal qualities of our chocolate.