PERU PIURA CHILILIQUE

Chililique cacao grows in the seasonally dry landscapes of Piura in northern Peru, where cacao has adapted to conditions very different from the humid Amazon. Named after the Chililique area in Morropón, this cacao is made up of native Piura genetics. The light colour of the beans contributes to its delicate character and naturally low bitterness. Chililique is known for its nutty profile, fruity notes and pleasant medium acidity.

Location

• Region: Chililique, Chulucanas District, Morropón Province, Piura Department, Northern Peru
• Source: smallholder farmers grouped in  cooperative with support of Norandino

Quality

• Genetics: Native beans from the upper amazon basin
• Flavour: Sweet Acidity · Citrus & Passion Fruit · Panela
• 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.

Forest & Nature

Cacao grows in small-scale agroforestry. This system promotes biodiversity and prevents deforestation. Farmers only use organic fertilizers and no pesticides.

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