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Maranon cacao resupply, expected April 2024, has been delayed. With no ability to craft new bars, stock here is ultra-limited. We need be able to afford new cacao when it does arrive, and are compelled to increase prices of Maranon bars or stop making chocolate. Our first increase since before Covid. We hope you understand that higher income for fine cacao farmers is good for us all. We'll let you know more - via the newsletter - so if you're not signed up, please consider it. We've been considering this move since Feb, wanted to keep prices the same until Easter orders had been placed. = Iris & Bob, Good Friday '24

 

Experience a PURE 100% bar of Maranon.  Recently found evidence suggests this cacao has been cultivated by human hand for over 3500 years by the Chinchipe people of the high altitude Maranon river canyon.   

 

Sugar-free.  No added fat.  Not even cacao butter.  Pure stoneground cacao. 

 

Thought extinct for a hundred years, discovered by chance growing in a remote river canyon at twice the usual altitude of cacao in the foothills of the Andes, this bean has been USDA inspected and verified as being the only genetically PURE NACIONAL bean known in the world. The intense floral flavours are difficult to stabilize; the bean is notoriously temperamental and presents a terrific challenge to any chocolatemaker. With persistence and a lot of trial, error, observation and patience, it can make incredible chocolate. Expect no bitterness. intensely bright floral flavour notes; a little bit tannic, sour fruits and a smooth chocolate flavour.

 

Allergen information: contains no nuts, dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly.

Each bar is 56gr/ 2oz.

100 % Peru, Marañón - Dark

£12.50Preis
Nicht verfügbar
  • Harvest day on Don Fortunato’s farm is special, since this is the site of the Mother Tree. This tree possesses DNA identical to the genetic marker for Pure Nacional found in the 5,300 entry, world genetic database. Don Fortunato and his wife participate in the harvest and, utilizing machetes, open pods and assist in removing the beans. Sealed buckets with wet cacao beans are transported on Fortunato’s burro from the farm, to the family home, weighed on a digital scale and Don Fortunato is paid immediately before the fermentation process begins that same day.

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