“The Chocolate is intense with a floral aroma and persistent mellow richness” – New York Times
– Dr. Lyndel Meinhardt, Lead Researcher, USDA/Research Service
Marañon Chocolate field ops boss Oscar Ayala with 5 gals of miel de cacao runoff. Tastes like pear…
Flat beans are hand selected out of every batch of Pure Nacional cacao from Marañon Canyon.
Quality control for Pure Nacional cacao in Marañon Canyon begins before fermentation, pre selecting out bad beans.
In Marañon Canyon with Don Fortunato, Dan Pearson and Australian chocolatier Igor Van Gerwen of House of Anvers.
Thanks to Charley at Woodblock in Portland OR the Marañon Chocolate campo crew enjoyed some amazing chocolate!
Stirring fermenting cacao beans the old fashioned way in the Maranon Canyon – by hand.
Single mom Yesica earns much needed income hand selecting dry Pure Nacional cacao beans in the Maranon Canyon.
Pure Nacional beans ready to weigh and store for export in the Maranon Canyon.
A fixed roof and elevated drying beds ensure Pure Nacional beans can dry even in strong rains.