While exploring a remote canyon in the mountainous Marañon region of Peru, Dan Pearson and Brian Horsley discovered cacao trees flourishing on small farms. They were astonished to find that more than 40% of the beans were white. Samples were sent to top genetic laboratories, which confirmed the existence of a rare cacao believed to be extinct.
On harvest day, the cacao pods are collected and transported by foot, then by donkey, and finally by motorcycle to the fermentation station. The white beans require different fermentation and drying processes than the purple varieties. Years of experimentation were essential to develop fermentation protocols that best highlight the extraordinary flavors of these delicate beans.
