A delicate freshness and a discreet acidity enrich the sensory profile of this cacao from inland Peru, cultivated in the land enclosed by the Rivers Ucayali and Marañon.
The Trinitario cacao selected by Domori is sourced from the Sumaqao cooperative plantations, which groups together small, local, marginalised farmers who have managed to create a living by cultivating cacao in three main areas, Vrae, Ayacucho and San Martin. Trinitario cacao is an aromatic cacao. It represents around 8% of the global harvest. Trinitario is a hybrid of Criollo and Forastero cacao, combining some of the aromatic and sensory features of the former with the vigor and high yields of the latter.
Preservation notes: the product must be stored in a cool, dry, odorless location at a temperature between 14° and 20°C.