Fine de aroma cocoa, elegant and refined, which has a high percentage of extremely precious and rare white beans. Hidden for over a century, this gem was rediscovered in 2008 on the small cocoa fields from San Juan de Bigotes, in Piura, in the north of Peù. Small-scale cocoa farmers in the region have identified the best cocoa trees and reintroduced this ancient cocoa variety. Today Gran Nativo Blanco is Peru's most awarded cocoa and is recognized for its delicate flavors, aromas and fragrances. This cocoa is dried in the sun, fermented for 5-6 days on wood covered with banana leaves.
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