Description
Originally from the Apurimac River Valley, in southern Peru, this Trinitario cacao comes from a recently created hybrid, with an aromatic profile rich in floral notes, caramel and milk cream. Very delicate, with mild acidity and a freshness that makes it a sought-after protagonist in fine pastry and cocktail production. It grows in the lands embraced between the Ucayali and Marañon rivers, along which the first European contact with South American cacao was recorded: these very waterways may hold the wildest cradle of cacao, the origin of all existing Theobroma species.
Peru’s Single Origin carries the flavor of social redemption: the Trinitario cacao selected by Domori comes from the crops of the Sumaqao cooperative, which brings together small local producers who were once marginalized and have since found redemption through cacao cultivation, across three main areas: Vrae, Ayacucho and San Martin.
