Piura it's a city of Peru almost on the border of Ecuador founded as Saint Michael of Piura and with a climate that favors the production of white cocoa.
What they didn't know until a few years ago is that their cocoa was different from the rest of the world, since beans are white. This is said to be the best cocoa in the world and it only represents 0,25% of world production.
Es criollo cocoa with white heart.
White cocoa in La Quemazón
Eduardo Espinoza Tamariz was born in the community of La Quemazón, in the province of Morropon, Piura. He grew up among the cultivation of cocoa and at the age of 48 he is responsible for the Norandina Agrarian Cooperative. It groups 3.600 producers of cocoa, panela and coffee from the regions of Piura, Cajamarca, Amazonas and San Martin.
Six years ago, during a producers' conference, he was visited by an expert in cocoa. They found that in The Burning the white cocoa. A wealth desired by the most important chocolate companies in the world. "My father had cocoa plantations and since I was a child I have always harvested this fruit, but we were never curious to open an almond to see what color it was," he explains. Edward Spinoza.
There are 4 appellations of origin:
• tondero, with the aroma of sugar cane
• chulucanas, with hints of walnut
• Great white
• Piura white, with citrus and dried fruit notes
Formerly, at white cocoa it was considered defective, like an abnormality in the cocoa pods. It was sold on the international market as dust. However, now the European chocolate masters they melt with it. A exquisite taste, delicate and less bitter. Ideal for the production of an excellent product.
If you want to see a video on the subject, here is a good example to learn more.
