Chocolate Piura, Perú 85%
Chocolate made with great care,
from the selection of the bean at the origin to its processing.
40gr | 70gr
ORIGIN
America – Peru – Piura
Cocoa is endemic to South America and its center of origin is east of the Andes, in the region between the Caqueta, Putumayo and Napo river basins, tributaries of the Amazon River.
Peru has approximately 60% of the world’s cocoa varieties.
Undoubtedly, Peruvian cocoa is one of the highest quality in the world. Peru is considered a producer of fine and aromatic cocoa and year after year increases its production and quality, with a strong presence in the organic cocoa market.
LOCATION
REGION: PIURA
Latitude: 4°39’11” S
Longitude: 5°24’24” W
CHARACTERISTICS
Type of plantations:
Small producers with diversified family farms.
Varieties:
Mixture of Forastero Amazónico cocoa varieties.
Altitude:
130 – 140 msnm
Harvest season:
January – May (main harvest)
FARMS
Cacao trees are planted on diversified smallholder family farms and often interspersed among banana trees, mango trees, avocado trees, and a variety of other plants.
The producers of this cocoa are committed to sustainability, managing their family farms in an ecological manner using organic fertilisers. They have a great environmental awareness and concern for the fauna and flora.
INGREDIENTS
Cocoa: 83% cocoa beans / Others: 2% natural cocoa butter from Peru and 15% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor artificial flavours.
VARIETY OF COCOA
This mixture of Amazonian cocoa varieties is classified into three main varieties: Piura cocoa from the El Olguin area. Buenos Aires, Cacao Piura from the El Charanal area and Cacao Piura from the Piedra del Toro area. The capital of the best organic cocoa in Peru is Buenos Aires, an agricultural town in the Alto Piura Valley, whose “porcelain” seed has managed to captivate the palate of the most demanding chocolatiers in the world.
ORIGIN
America – Peru – Piura
Cocoa is endemic to South America and its center of origin is east of the Andes, in the region between the Caqueta, Putumayo and Napo river basins, tributaries of the Amazon River.
Peru has approximately 60% of the world’s cocoa varieties.
Undoubtedly, Peruvian cocoa is one of the highest quality in the world. Peru is considered a producer of fine and aromatic cocoa and year after year increases its production and quality, with a strong presence in the organic cocoa market.
LOCATION
REGION: PIURA
Latitude: 4°39’11” S
Longitude: 5°24’24” W
CHARACTERISTICS
Type of plantations:
Small producers with diversified family farms.
Varieties:
Mixture of Forastero Amazónico cocoa varieties.
Altitude:
130 – 140 msnm
Harcest season:
January – May (main harcest)
FARMS
Cacao trees are planted on diversified smallholder family farms and often interspersed among banana trees, mango trees, avocado trees, and a variety of other plants.
The producers of this cocoa are committed to sustainability, managing their family farms in an ecological manner using organic fertilisers. They have a great environmental awareness and concern for the fauna and flora.
INGREDIENTS
Cocoa: 83% cocoa beans / Others: 2% natural cocoa butter from Peru and 15% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor artificial flavours.
VARIETY OF COCOA
This mixture of Amazonian cocoa varieties is classified into three main varieties: Piura cocoa from the El Olguin area. Buenos Aires, Cacao Piura from the El Charanal area and Cacao Piura from the Piedra del Toro area. The capital of the best organic cocoa in Peru is Buenos Aires, an agricultural town in the Alto Piura Valley, whose “porcelain” seed has managed to captivate the palate of the most demanding chocolatiers in the world.
Tasting notes
Different notes
Molasses, malt, tangerine and nuts.
PROCESS
Harvest: Manual with machetes, only ripe cobs are harvested.
Fermentation: In wooden crates for 5 days turned every 24 hours.
Drying: Solar drying in wooden beds for 6 days, dried slowly to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 120ºC.
High speed conchin during 28-36 h at temperatures between 45-48ºC.
Maturation: The chocolate is rested for a minimum of 6 days for maturation.
Tempering
– Melting temperature: 49ºC
– Pre-crystallisation temperature: 29 ºC
– Crystallisation temperature: 32 ºC
PROCESS
Harvest: Manual with machetes, only ripe cobs are harvested.
Fermentation: In wooden crates for 5 days turned every 24 hours.
Drying: Solar drying in wooden beds for 6 days, dried slowly to achieve an adequate balance.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 120ºC.
High speed conchin during 28-36 h at temperatures between 45-48ºC.
Maturation: The chocolate is rested for a minimum of 6 days for maturation.
Tempering
– Melting temperature: 49ºC
– Pre-crystallisation temperature: 29 ºC
– Crystallisation temperature: 32 ºC
Maüa is the origin and fusion between Mallorca and Nicaragua.
A fusion of forms that symbolise cultures, flavours and traditions.
An elegant, subtle, healthy and sustainable product.