Peru’s Piura Valley is home to the rare Piura Blanco cacao, a white-bean variety once thought to have vanished. In the early 20th century, disease wiped out 95% of the Pure Nacional population in Ecuador, and the world believed this exceptional cacao was lost forever.

Decades later, a remarkable rediscovery took place. Explorers Dan Pearson and Brian Horsely ventured deep into the remote Marañón Canyon, a horseshoe-shaped gorge with a unique microclimate. There, thriving in isolation at altitudes of 1,000 to 1,250 metres, they found ancient cacao trees unlike any others.

On Don Fortunato’s farm, a single “mother tree” was identified. A sample labelled No. 4 was sent to the Heirloom Cacao Preservation Initiative and confirmed as Pure Nacional. Around 40% of the beans inside these pods were white, a signature of the original variety.

Today, thanks to the work of local farmers and cooperatives, this genetic treasure has been preserved and replanted across the Piura Valley. The region’s hot days and cool nights shape a cacao celebrated for its bright citrus, floral notes and refined acidity.

Each bar carries the story of a near-extinction, a rediscovery, and a vibrant cacao heritage brought back to life.