A stroke of luck: A new variety of cacao, Piura Blanco

By a stroke of luck, I came across Jan from Original Beans, and since then, I have been able to regularly find inspiration in his work. In him, I have found a true cacao connoisseur from whom I get to learn so incredibly much.

With his project, he has made it his mission to locate the rarest and finest cacaos in the world and save them from extinction. A truly noble task, which involves many obstacles and adventures, as I have been fortunate enough to learn from him.

The albino among cacaos: Piura Blanco

It was precisely through this path that Jan got in touch with the Norandino Organic Cooperative in the north of Peru, which has managed to preserve the rare Piura Blanco variety largely in its original state. In expert circles, it is assumed that the Piura Blanco is an albino among cacaos, which survived the extreme droughts in the Piura Valley due to a genetic mutation.

The cacao trees are native to a dry forest and receive their water from mountain streams flowing down from the Andean region.

I was personally captivated by the depth of flavor and intensity of the effect of this cacao. When I took my first bite of a bean, I tasted that there was something "different" about this cacao. The pecan note in the finish was just the icing on the cake.

In the shop, you can discover the Piura Blanco cacao in a wide variety of forms. As a cacao block or as a heart, you can let yourself be enchanted by its effect.

The path with Piura Blanco cacao

I love cacao! And I am constantly thirsty to try new cacaos and pass the best ones on to you.

Finally, in my endeavors, I have a partner who ensures that everything is done properly on "the other side" – meaning in the countries of origin – and that both nature and people are respected and honored. As soon as it is possible again, I plan to visit the projects myself. And, of course, I will take you with me.

Through this direct contact, I now also have the possibility, through the sale of cacao with donations, to support exactly the region and population from which the cacao originates. That is my plan for working with the Piura Blanco. But I don't want to reveal too much yet...

Now it’s time for testing roasting profiles, grinding times, and, of course, professional cacao sipping. Here are a few more key facts about the Piura Blanco, its history, and the growing region.

I am incredibly excited to hear what you think of the cacao! My oh my, the world of cacao is fascinating...

With joy,

Your Mischa