A gentle, honeyed single-origin bar from Peru's fine-flavor cacao regions — dried apricot and a light floral lift, our mildest single-origin.
The release
Peru's fine-flavor cacao, grown in small remote valleys rather than large plantations, tends toward a genuinely delicate, honeyed profile rather than the boldness of Madagascar or PNG. We run this one at our lowest single-origin percentage, 65%, deliberately — more sugar dilution here lets the honey and apricot notes read clearly instead of getting buried under bitterness.
Our gentlest roast profile in the single-origin range, to protect the delicate honey and floral top notes this origin is known for.
