HEINDE & VERRE: PIURA PERU DARK 71%

This rare Piura Blanco cocoa was named the best Peruvian cocoa in 2016. The typical brilliant and light colour of the bean preludes its complex persistent and fruity taste. The beans originate from Peru and grow in the high Piura Valley region.


Tasting notes

Young red fruit, passion fruit, soft nuttiness, long and elegant finish with hints of coffee and citrus.

For this bar Heinde en Verre has used two different roast profiles. The first emphasises notes of fresh young fruit. The second roast brings out beautiful, soft notes of nuts and coffee.

NORANDINO AGRICULTURAL

Norandino is an agricultural cooperative focused on local Peruvian products such as coffee and cocoa. They strive for greater social, economic and environmental responsibility in all their products and processes. The production area includes the coast, mountains and jungle of northern Peru, in the departments of Piura, Tumbes, Amazonas, Cajamarca, Lambayeque and San Martín. The cocoa beans come from the villages of Palmas, Puerta Palache and Las Lomas in the San Lorenzo Valley. Part of the greater Piura Vally Peru. The terroir can be defined as dry forest with only a few months of rain per year. The cocoa trees are fed with water from the Andes. At Norandino, the farmers ferment the beans in wooden boxes for between 6 and 8 days. After fermentation, the beans are dried in the sun and packed for shipment to the Netherlands.