PERU – GRAN NATIVO BLANCO ORGANIC

The Piura Department, home of the ‘Nativo Blanco’, is the warmest area in Peru with only one rainy season in February and March. Unlike other cacao varieties, Gran Nativo cacao likes these dry tropical conditions. Gran Nativo Blanco – Great Native White – derives its name from the high percentage of white beans and growing area in San Juan de Bigotes valley. The variety was forgotten for a long time, untill it was rediscovered in 2008. With its great complex and delicate flavours it rapidly became the most awarded cacao in Peru.

Location

• Region: San Juan de Bigotes, Piura Department, North East Peru
• Source: smallholder farmers grouped in a cooperative with support of Norandino

Quality

• Genetics: Native beans from the upper amazon basin
• Flavour: complex flavour of sweet lemon, passion fruit, toffee, pineaple and grapefruit
• 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.

More Information? Contact us here!