Description
South of Peru, precisely in the valley of the Apurimac is where Domori sources these cocoa beans. Apurimac is a Trinitario hybrid created in the 90s following a double hybridization of ICS95 with IMC67 and then with Nacional. The fermentation of this cacao lasts 6 days. Organoleptic features include notes of flowers, caramel and cream.
