(M)y new cocoa: The Piura Blanco

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Kakao Mischa. (M)ein neuer Kakao: Der Piura Blanco

By a stroke of luck, I came across Jan fromOriginal Beans and since then I have been able to draw inspiration from his work on a regular basis. In him I have found a true cocoa connoisseur from whom I have been able to learn so much. With hisOriginal Beans project, he has made it his mission to find the rarest and finest cocoas in the world and save them from extinction.

A truly noble task, which involves many obstacles and adventures, as I was able to learn from him.

This is exactly how Jan came into contact with the Norandino organic cooperative in northern Peru, which has managed to preserve the rare Piura Blanco variety as far as possible in its original form. Experts believe that Piura Blanco is an albino among cocoas, which survived the extreme droughts in the Piura Valley through genetic mutation.

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

Personally, I was impressed by the depth of flavor and the intensity of the effect of this cocoa. When I bit into the first bean, I could taste that something was "different" about this cocoa. The pecan nut note in the finish was the perfect finishing touch.

From my sewing box:

I love cocoa! And I'm always thirsty to try new cocoas and pass the best ones on to you. I've finally found a partner in my project, namely Jan from Original Beans, who ensures that everything is done legally on the "other side" - in the countries where the cocoa is grown - and that both nature and people are respected. As soon as it's possible again, I plan to visit the projects myself. And of course I'll take you with me. ;-)

Through this direct contact, I now have the opportunity to use donations from the sale of cocoa to support the region and population from which the cocoa comes. That is my plan for working with Piura Blanco. But I don't want to give too much away yet...

Now it's time to try out different roasting profiles, grinding times and of course professional cocoa sipping. Here are a few key facts about Piura Blanco, its history and the growing region.

At the beginning of April, the Piura Blanco will be available in my shop. It will replace the Belizean for a while until the new delivery finds its way to me. I am incredibly excited to hear what you think of the cocoa!

Man, the world of cocoa is exciting….. With joy <3 your MIscha