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Source: Association of Producers
Region: Central south jungle mountains
Department: Junín
Elevation: 500-800m
Yearly Rainfall: 2450 mm (96.5 inches)
Genetics: Local Natives with Criollos and Trinitarios
Harvest Season: Mar - Aug
Tasting Notes: Fruity with floral and herbal notes.
Fermentation Style: 6 days in Tornillo hardwood boxes; daily bean rotation after first 2 days.
Drying Style: 6-8 days total drying (weather dependent); on tarps and mesh drying shelves.

cacao pods

This fine-flavoured bean’s home is the Mazamari district located in the province of Satipo on the southeast border of the department of Junín. The area where it’s harvested at an elevation of ~500-800m fringes the northwestern corner of the VRAE region and, thus, this bean shares some of the same genetics and characteristics as the VRAE origin. A mix of various Local Natives, including VRAE-15, VRAE-99, and Native Chunchos, as well as Criollos and Trinitarios. And it expresses a similar flavour profile that leans toward fruity with floral and herbal notes.

Coming from a well-isolated region, the Mazamari origin has been generally unaffected by the influence of foreign cacaos, making this bean a good representation of what this region has naturally produced. Its relative degree of isolation has also helped protect it from the use of aerial chemicals which, you’ll be happy to know, provides us with a broader opportunity to source and procure naturally organic beans.

Its fermentation process entails six days in Tornillo hardwood boxes—an exceptional type of wood that does not add any flavours to the cacao—with a bean rotation done every day after the first two days. From there it moves onto the drying stage, where beans are piled into mounds and stirred for two to four days depending on

sun exposure. The mounds are then spread out over covered tarps or mesh shelves where they finish drying in the shade.

The result is an aromatic, unique-tasting cacao that’ll make your chocolate just that: unique.

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