piura blanco
Gran nativo blanco
ultra premium
review 4.5
SWEET FRUITY 1.5
CITRUS FRUITY 1.5
FLOWERY 1.0
ACRIOLLED 1.5
COCOA 2.4
WOODY 2.0
SPICES 0.0
ANNUAL PRODUCTION (TM) 7
MAIN CROP DEC-MAY
MIDDLE CROP JUL-AUG
CRIOLLO GRAINS 57%
FERMENTED GRAINS 91%
VIOLET GRAINS 7%
SLATY GRAINS 2%
TOTAL 100%
Grains / 100 g. 80
g./1 Grain 1.25 g
CERTIFIED YES
AWARDS YES
Physical and Organoleptic Characteristics
Positive Flavors
Sweet Fruity Dried Grapes • Prunes
Fruity Citrus Orange
Flowery Orange • Mandarin
Acriollado Malt • Sugarcane • Panela • Roasted Peanuts • Almonds • Walnut • Caramel
Cacao Cacao
Boscoso 
Spices 
Evaluation
S = Flavor:
STRONG Denotes a nutty and caramel flavor
A = Aroma:
STRONG Notable nutty aroma
F = Fermentation:
HIGH Low levels of astringency and bitterness
Cut Analysis
Gran Nativo Blanco, due to its high 'criolla' genetics, produces up to 57% white beans, which give it its quality and aroma. In some micro-lots, 70% of the beans are white.
The predominant color of the beans is caramel, and when cut crosswise, most of the beans are ivory white.
Its cut analysis shows fermented beans (± 91%), with violet beans (± 7%), and slate-colored beans (± 2%).
In relation to their weight, the beans generally contain 80 almonds per 100 grams, meaning each almond weighs 1.25 grams.
Flavor Map
A very special product from the lands of the Piura region in Peru, where humankind has shaped the microclimate and especially the humidity conditions that are normally lacking in order to take advantage of the nutrients when nature provides its much-anticipated rainfall.
"Gran Nativo Blanco is characterized by a diversity of delicate flavors such as open acidity of fruits, the floral notes of herbal infusions, nutty notes like hazelnuts, the sweetness of malt, and brown fruits like prunes"Ing. Ms. Gladys Ramos explained.
Sensory Map
Gran Nativo Blanco is the unique cacao recognized for its delicate flavors, aromas, and fragrances.
These beans are a bright gold color with an intense hoopPamela's nose, sweet acidity, predominantly sweet citrus and floral notes. Long-lasting chocolate notes.
It is a cocoa with low astringency and bitterness, with a creamy texture and light body.
Gran Nativo Blanco is a special white cotyledon cocoa with intermediate fermentation that easily allows you to taste the sweetness of nuts and the acidity of various fruits. Its herbal notes, reminiscent of wild cocoa, with sustained sensations, have earned it several recognitions and distinctions as specialty cocoas.Ing. Ms. Gladys Ramos explained.
Post-Harvest Benefit
Gran Nativo is a very special cocoa, the The post-harvest process begins on the farms with the collection of the beans. From there, they are transported to the community collection center, where a specialist receives the cacao, weighs it, and transfers it to the fermentation bins.
Refining Protocol
Cacao Type
Trinitario
Criollo
Fermentation Days
5 to 6 days
Fermentation Techniques
-
Bin Type: Wood
-
Turning Frequency: every 24 hours
-
Fermentation Method: The beans are placed in jute sacks, and once they are taken to the collection center, they are distributed in wooden crates covered with banana leaves.
Drying Protocol
Type of Cacao
Trinitario
Criollo
Drying Days
5 to 6 days
Drying Techniques
-
Floor Type: Wooden beds and a cement
-
Humidity: 7.5%
-
Drying Method: Sun
Traceability
certifications and awards
Gran Nativo Blanco has the Certifications Fairtrade Direct Trade and Organic EU.
It is the most awarded cocoa in Peru, among other awards and distinctions: Cacao de Oro 2012 and Best Cocoa in the World “International Chocolate Awards 2012” represented by Chocolateria PACARI
San Juan de Bigote is located southeast of Chulucanas, in the province of Morropon. It is home to the purest Marañón Nacional cacao plantations. A very ancient genetic group that originates from the Chinchipe River basin, which flows into the Marañón River.
Gran Nativo Blanco is a unique cacao with a high proportion of white beans. Hidden for over a century, this gem of nature was rediscovered in 2008 in the small cacao fields of Alto Piura, northern Peru.
At the initiative of Engineer Eduardo Tamariz, small cacao producers in the region identified the best trees and reintroduced this ancient cacao varietal.
The average size of the plots where cacao is grown is less than one hectare, and irrigation is limited.Some of them are produced by gravity. Farmers organize themselves into associations called first-level cooperatives, whose main objective is to promote good agricultural practices and the direct marketing of their products for the common good.
On the farms, the cacao is harvested and transported to collection centers. There, they undergo an initial production process, which until now has been artisanal. The beans are poured into large wooden crates where they ferment for six days. During this period, the seeds separate from the pulp with which they emerge from the cob, release juices, crack, and turn brown.
After fermentation, the cacao is spread out on wooden beds for 5 to 6 days of drying. Two hours in full sun and the rest of the day in shade. On the third day of drying, the cacao is exposed to the sun all day. The exposure times are rigorous and careful. At this point, the moisture evaporates and the seed reaches its optimal state.
In the collection centers, the selection process takes place, separating impurities, damaged grains, or smaller grains. Then come the studies to certify its quality and the packaging process.
The number of residents in the communities where our cacao comes from varies from one village to another. Their inhabitants live in adobe or brick houses and are descended from indigenous pre-Columbian peoples.
Geographic Location and its Ecology
Geographic Location
- Country: Peru
- Province: Morropon
- District: San Juan de Bigotes
- Area: 245 km2
- Average altitude: 174 m.a.s.l. (833 ft)
- GPS Coordinates: 5°19′09″S 79°47′11″W
- Inhabitants: 7384
Ecology
Part of the surface of the Morropon district is covered by dense forests, called dry by experts because they endure an extreme humidity regime, marked by a short rainy season and a long dry season.
Its relief is mainly composed of dry ravines that transform into raging channels with the occasional arrival of rain. They are narrower and deeper toward the north of the department, and become wider in the south, where the Chira and Piura valleys, the great rivers that flow through this territory, are located.
Dry forests are like natural showcases where creatures have had to adapt to desert conditions, subtly altered by a brief rainy season that appears during the summer. Here, plants have had to learn to thrive.
Large, majestic carob trees stand out, miraculous trees that offer almost everything the imagination can imagine: their fruits, food for humans and their animals; Its timber, for construction, and its generous shade, for shelter from the harsh desert sun, are notable for its mango, lemon, banana, and plantain plantations.
The dry forest is also a refuge for unique animal species, some rare and elusive, such as the white-winged guan, and others common but no less attractive, such as the tamandua anteater, the white-naped squirrel, iguanas, and the white-tailed deer.
History
Peru is the second-largest producer of organic cocoa in the world.
The seed of the cocoa tree took root in Piura long before the banana or the cheerful and easy-going mango. An old and wise plant, it grows in the shade of the tallest trees, especially in the north, where the sun scorches without regard.
Cocoa in Peru originated in the hot and hostile Amazon, under the shade of the sturdiest trees. But the fruit spread toward the coast, where it mutated into its most valuable variety. The exact phenotype of Piuran cacao, according to Maricel Presilla, is "Marañon Nacional.
Looking at the geography of Cacao Nacional, you can see that it is transmitted through the rivers and crosses into Piura. This Piuran National Cacao is distinguished by its terroir, the region's climatic conditions, hot days, and dry nights with constant temperatures.
As Eduardo Tamariz points out, in 2008, Jorge Vivas, a Venezuelan specialist, began to guide the genetic improvement process of a group of seeds selected according to very demanding criteria, including the percentage of white beans, the number of kernels per cob, seed size, and physical characteristics of flavor, aroma, and texture.
Thanks to the Venezuelan's expertise and a study conducted in 2008, Eduardo identified the best trees and, after stubborn and patient efforts, was able to plant twenty- five elite plants on his land in La Quemazón, a kind of star group with the highest standards of production, quality, and disease resistance, all with fine beans and more efficient genetic transmission.Plants of incalculable value.
With the support of the NGO Progreso, in 2008, small producers were organized and taught good agricultural practices based on the principles of cooperativism. We work together with our strategic allies in Piura to select, promote, and directly connect the world's best chocolate makers with our Gran Nativo Blanco producers.