TECHNICAL SPECS

• Producer: Noe Vasquez
• Location: Huarango, San Ignacio, Cajamarca Department, Peru.
• Genetics: Fortunato no.4, Marañon 54
  
• Fermentation: 8 day fermentation, 8 day drying OR 4 day fermentation, 8 day drying.
• Farm size: 10 Acres
• Altitude: 420 MSL
• Identity: Botanical rediscovery / "Ancient" DNA
• Themes: Rarity, elegance, history & family

The Story of Marañon Cacao:

For over a century, the Pure Nacional cacao tree was believed to be extinct. It was the pride of Ecuador in the 1800s, famous for its incredible floral aroma, but it was wiped out by a series of diseases (Witches' Broom and Frosty Pod) starting in 1916.

In 2007, two Americans (Dan Pearson and Brian Horsley) were working in the remote Marañón Canyon in northern Peru—an area so isolated it is protected by 6,000-foot canyon walls—when they found trees that looked different from any modern hybrid they had seen. Not many know it, but this was a historical moment for cacao producers in Peru, and chocolate makers around the world.

They sent leaf samples to the USDA for DNA testing. The result was shocking: the trees were 100% Pure Nacional. The fourth sample sent to the lab was the perfect genetic match to the "extinct" variety, leading to the name of their now-famous chocolate: Fortunato No. 4 (named after the farmer, Don Fortunato, on whose land the mother tree was found). 

So, how does our friend and producer Noe fit into this picture?

Noe Vasquez was the man who originally introduced Dan Pearson and Brian Horsley (founders of Marañón Chocolate) to the rare trees in the Huarango district. Noe led them to a specific grove on a farm owned by Don Fortunato, where they discovered the DNA-verified Pure Nacional trees. Because Noe was the one who curated and championed these specific genetics, the resulting world-famous variety was named Fortunato No. 4 (after the farm owner and the specific DNA sample that proved the genetic match). When we visited Noe in 2023, he told us the entire story. He recalled counting across the rows of trees and pointing to the 4th one from the left. He selected that tree for sampling, thus it was aptly named "Fortunato no.4"

Since then, Dan spent time with Noe, teaching him advanced fermentation techniques and planting his land with the Fortunato no.4 offspring, mixed with other native genetics such as Marañon 54; another native genetic local to the area. This carefully selected genetic blend yields a very high white bean count. White beans are famous for lacking tannins, which are responsible for two things: bitterness and fruity flavours. An expert long fermentation process, combined with high white bean counts leading to a cacao that is incredibly smooth and creamy, often rich in nuttiness and caramel notes. Noe also offers a short fermentation, which carries more fruit-forward and floral notes. 

About Noe:

First and foremost a family man, Noe Vasquez runs the cacao business with his 3 brothers, a few hours north of Jaen, a beautiful city in the North Peruvian highlands praised for being the coffee capital of Peru. Proud to be farming the variety he named himself, 'Fotunato no.4', Noe is one of the most advanced and disciplined farmers we've had the pleasure of meeting. The site named Monte Grand, located in inner-city Jaen, is now accepted as being home to the world's earliest documented evidence of humans domesticating cacao. Noe believes the cacao from the area is an ancient cultural treasure that he is committed to protecting. We are privileged to be working with this cacao and aspire to make both Noe and the many generations who came before him proud. It's no wonder we make so many of our bars with his legendary cacao.

Origins we buy:

• MARAÑON LONG FERMENTATION (Most of our chocolate)
• MARAÑON SHORT FERMENTATION (72%, and Port)

Products we make:

• MARAÑON 72%
• TONKA
• SOURDOUGH
• SHEEP MILK
• PORT
• PISTACHIO
• YUZU
• MARAÑON 100%