GRAN NATIVO BLANCO
The PIURA is grown in the Piura region and is commonly known as Grand Nativo Blanco.
With medium acidity it is characterized by citrus notes such as tangerine and orange, malt notes, slightly sweet with a taste of honey and the presence of dried fruit at the end. Slightly spicy with a slight presence of tobacco notes.
Piura is the terroir that hosts the majority of criollo and trinitario native to Peru.Originally the beans were +/- 70% white, currently cross-pollination has greatly reduced the percentage of white beans.
Today we can speak about a Blanco to 40%. Peru is considered as one of the cradles of the original wild cacao; it therefore has several naturally hybridized varieties, difficult to classify.
PIURA - EL ALTO VALLEY
The beans come from the Norandino cooperative, from 2007 Norandino decides to focus on cacao grown in the valley of El Alto, in Piura, often by the same communities that grow coffee.
Indeed, Arabica coffee is grown above 800 meters of altitude. Cacao is the main crop in the altitude range just below.
A THOUSAND YEAR HISTORY
These places have been trodden by countless pre-Columbian cultures such as the Mochicas, Vicús, Ayahuacas, Tallanes as well as the Incas.
Piura is also known for the rarest and most prized of limes. The region is also home to the best mango in South America and benefits from an ancestral agricultural knowledge still alive and well.
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