Satipo

Harvested at 600m -1200m in elevation and sure to elevate your chocolate making.

​

This fine-flavoured bean hails from the province of Satipo in the southeast corner of the Junín department, a relatively isolated area situated on the northwestern outskirts of the VRAE region, which means it shares some of the same genetics and characteristics as the VRAE origin. It’s a mix of various Local Natives, including VRAE-15, VRAE-99, and Native Chunchos, as well as Criollos and Trinitarios expressing a similar flavour profile that leans toward fruity and floral with  herbal notes.

​

Coming from a well-isolated region, the Satipo 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 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.

​

Thanks to the hard work of the agricultural association of producers, Palestina, what you get is an aromatic high-quality cacao that’s perfect for your soon-to-be high-quality chocolate.