Piura is one of the more unusual cacao origins in Peru. The region grows a white cacao variety, Blanco de Piura, that produces a noticeably different flavour profile from the highland beans most Peruvian makers work with. Cacaosuyo's Piura Select is built around it.
At 70%, the bar sits at the same cacao level as their Chuncho Cuzco, but the two bars taste quite different. Where Chuncho leans earthy and woody, Piura Select is fruitier and more floral — that's the cacao variety doing the work, not any added flavouring.
Cacaosuyo is a bean-to-bar maker. They source directly, ferment and dry on-site, and make the chocolate in Peru rather than shipping raw beans elsewhere. The Piura Select has won at the International Chocolate Awards multiple years running.
