Pacari are 100% organic, single-origin, bean-to-bar chocolate makers in Ecuador. The Piura Quemazón is Pacari's first chocolate made from cacao sourced from outside of Ecuador. This 50g bar was made from Nacional (Arriba) beans from the Peruvian region of Piura (north-west Peru), cane sugar, cocoa butter and sunflower lecithin
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I have had chocolate made from cacao from La Quemazón before, though it was specifically said to be the Porcelana bean. But checking the light, milk chocolate colour of
this chocolate and its aroma ... it seems the geographical location of La Quemazón is vastly influential, as this Nacional and that Porcelana I once had are very similar
The aroma was green, very fresh, citrus, a little sherbet, leather, yellow plum and a faint catch of chocolate. The taste was initially cocoa, with then: greenery, tannin, toffee (yum) and toastiness, then slowly came out vinegar and lots of acidity! It was very creamy and so was the texture. There was dill and gherkin too, it reminded me of
Madécasse's 80% (Madagascar). In the distant finish was a very fresh, lively coffee
Piura has wowed me yet again! Pacari's Piura Quemazón was super enjoyable. Although it is definitely the northernly-west Peruvian cacao I enjoy, as Pacari had executed it so well (roast, texture - these guys know how to work good beans) I would love to try more from them
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