pe-piura-blanco
Piura Blanco
Peru · Piura (upper Piura valley) reviewed
Nacionaladmixture
A northern Peruvian origin in the upper Piura valley known for cacao lots with a high share of white-cotyledon beans. From 2009 the Norandino cooperative and partners selected mother trees from local stands to propagate the type, which has adapted to an unusually dry growing environment.
| Country | Peru |
|---|---|
| Region | Piura (upper Piura valley) |
| Growing region | Americas |
| Coordinates | -4.90°, -80.30° (approx.) |
| Elevation | 200-900 m |
| Producer | cooperative · Norandino |
| Genetic groups | Nacional, admixture |
| Traditional class | mixed |
| Also known as | Blanco de Piura, Gran Nativo Blanco, Porcelana de Piura |
| Bean notes | High proportion of white/ivory cotyledon beans within mixed lots. A Bioversity International study (E. Thomas et al.) identified 'Blanco de Piura' as a distinct local genetic type within the broader Nacional group. |
| Harvest season | main Apr-Aug |
| Fermentation | Box fermentation, commonly 3-5 days; member beans aggregated and fermented at collection centres. |
| Drying | Sun-dried on patios and raised beds. |
| Flavour | nutty · soft fruit · caramel · honey · mild cocoa |
| Certifications | organic |
| Updated | 2026-05-22 |
Sources
- Original Beans: 'How a tiny white cacao bean changed lives in the Piura Valley' — https://originalbeans.com/blogs/impact-stories/how-a-tiny-white-cacao-bean-changed-lives-in-the-piura-valley-and-far-beyond
- Cocoa Runners grower profile: Norandino — https://cocoarunners.com/grower/norandino/
- Bioversity International study of Blanco de Piura genetics (E. Thomas et al.)