ORIGIN: GRAN BLANCO DE PIURA

• Producer: Joe Huachez
• Location: La Quemazon hamlet, San Juan de Bigote District, Morropon Province, Piura Department, Peru.
• Genetics: Gran Blanco de Piura, Piura Blanco, Piura Nativo
• Fermentation: 5 day fermentation (Juice added back to pulp)
• Farm size: 30 Acres
• MSL: 240
• Themes:
• Identity: 
• Website: 

About Joe:

Joe was born into the world of cacao trading, telling us stories about how his father taught him to recognise the right moments to harvest, as well as unique fermentation techniques. His Uncle owns one of the oldest farms in Piura, with trees boasting small, brown pods scarcely seen anywhere else on the planet and trees estimated to be hundreds of years old. In 2023 he was able to secure funding for his own small farm where he planted only native Piura genetics. Adding complex water drainage systems and durable root stocks. His private farm is a sight to behold. We were lucky enough to visit in 2024 and now for his first full harvest we are purchasing the entire lot to work with.

Origins we buy: 

• GRAN BLANCO SELECT - from Joe's private farm - we are the sole purchaser of his harvest. Pure Gran Blanco genetics grafted on trinitario hyrbrids.
• PIURA WHITE PASSION FRUIT FERMENT - cacao is sourced locally from farmers around La Pareja and Peruvian passion fruit juice is added to the fermenting beans to impart a unique and distinctive flavour.

Fermentation:

His fermentation technique is distinctive and disciplened. He is famous to us for being one of the only producers we have ever come across who adds juice from the pulp back into the beans as they ferment, offering an incredible acidity and pulp-flavoured cacao. This makes the beans very intense and fragile to work with, but in the right hands and when handled correctly, easily one of the most flavourful cacao's in the world. 

Products we make:

• 66% Piura white (Purist collection)
• 82% Piura white (Purist collection)
• 56% Piura Dark-Milk (Lucid Labs - soon)
• 100% Gran Blanco (Lucid Labs - soon)
• 70% Passionfruit ferment (Coming late 2026)

Conclusion:

Joe has formed a loyal team of farmers from the area, known as the Piura Blanco committee of cacao producers, and has aspirations to take the beans to top chocolate makers worldwide. He cares a lot about where his beans end up, and if he purchases from smallholder farmers in the area, they are paid more than they would earn when selling to a larger coop. His intentions are great, as are his processes. Joe is a special guy, and we look forward to continuing our relationship with him in the future.