On addition to fine flavor cacao, native & wild varieties we can find at least 3 domesticated alternative theobromas in Perú. In the last 5 years some cacao farmers have changed from commercial producing techniques to more specialty type of production. This special farmer gives us unique lots of special cacao beans to create chocolate treats.
This microlots are traceable by farmer. Produced in small quantities, these beans are the starting point for chocolatiers to create and for farmers to grow.
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