Peru · Cajamarca
ORO DEL CHINCHIPE
In northern Peru, next to the Ecuadorian Amazon, genetic analysis identified these cacaos as 100% Nacional and Marañón. The families of San Ignacio organised to protect them.
Oro del Chinchipe is what that legacy tastes like: expressive floral notes of rose, jasmine and lavender, harmonised with sweet fruitiness and a subtle nutty undertone.
Close to the Ecuadorian border in San Ignacio, Cajamarca, Noe, Norbil and their team source exclusively Nacional and Marañón genetics. Farmers sell wet cacao to Noe’s operation, which handles selection and post-harvest, fermenting and drying to carefully preserve the unique flavors of these genetics.
Beyond their intentional and careful post-harvest practices, Noe and his team have invested in protecting and preserving the genetic heritage, helping to safeguard cacao material that is particularly distinctive to this part of northern Peru.
TERROIR
San Ignacio, Cajamarca — the Chinchipe basin, where Nacional and Marañón genetics survived in isolation.
The valley’s altitude and river mist slow ripening, and the long fermentation is tuned to protect aromatics rather than push chocolate notes. Expect a lifted, perfumed aroma. There is evidence of domestication and consumption of cacao dating back 5,000+ years in the Chinchipe basin.
Oro del Chinchipe is what that legacy tastes like: expressive floral notes of rose, jasmine and lavender, harmonised with sweet fruitiness and a subtle nutty undertone.
Close to the Ecuadorian border in San Ignacio, Cajamarca, Noe, Norbil and their team source exclusively Nacional and Marañón genetics. Farmers sell wet cacao to Noe’s operation, which handles selection and post-harvest, fermenting and drying to carefully preserve the unique flavors of these genetics.
Beyond their intentional and careful post-harvest practices, Noe and his team have invested in protecting and preserving the genetic heritage, helping to safeguard cacao material that is particularly distinctive to this part of northern Peru.
TERROIR
San Ignacio, Cajamarca — the Chinchipe basin, where Nacional and Marañón genetics survived in isolation.
The valley’s altitude and river mist slow ripening, and the long fermentation is tuned to protect aromatics rather than push chocolate notes. Expect a lifted, perfumed aroma. There is evidence of domestication and consumption of cacao dating back 5,000+ years in the Chinchipe basin.
Silva Quality
Special Selection, Microlot
Flavor Profile
Floral, lychee, sweet ginger, cashew
QUALITY & PROCESSING
Certifications:
Not certified
Variety:
Nacional–Marañón genetics
Fermentation Process:
7 days in wooden boxes
Source:
Centralized fermentation, Chinchipe valley
Drying:
Sun-drying on covered tables
Harvest Seasons:
May–August, November–December
Sacks:
Jute, 62.5 kg
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