PERU – GRAN PALO BLANCO ORGANIC
The Piura Department, home of the Gran Palo Blanco, is the warmest area in Peru with only one rainy season in February and March. Unlike other cacao varieties, Gran Palo cacao likes these dry tropical conditions. Gran Palo Blanco derives its name from the village ‘Palo Blanco’ where native beans are collected and from its high percentage of white beans. The variety was forgotten for a long time, untill it was rediscovered in 2008. Different then it’s brother “gran native blanco” the palo blanco has a pleasant hint of grean tea and jasmin.
Location
- Region: Gran Palo, Chulucanas Valley, Piura Department, North East Peru
- Source: smallholder farmers grouped in cooperative with support of Norandino
Quality
- Genetics: Native beans from the upper amazon basin
- Flavour: complex flavour of cashew, freshness of lime zest, tropical fruit, and delicate hint of green tea, jasmin flower
- Fermentation: Fermentation takes 5-6 days in wooden boxes
- Drying: Natural sun-drying on wooden tables
Certification
EU Organic and Fairtrade
Supply Chain
100% traceable supply chain. Smallholder farmers sell wet beans to central fermentary. Export takes place from Norandino facilities in Piura.
People
The farmers receive premium prices for high quality, organic certification and Fairtrade label. All farms are family-run businesses, but cultivation is mostly done by the women of the households.
Forest & Nature
Cacao grows in small-scale agroforestry. This system promotes biodiversity and prevents deforestation. Farmers only use organic fertilizers and no pesticides.
