Origin: Peru, Piura Department, Coastal Andes area
Tasting Notes: Red Berries, Honey. The rugged coastal highlands of Piura at the feet of the Andes mountains offer a unique locale for cocoa production thanks to it’s arid climate. This region in Northern Peru is the source of the Piura Blanco bean, which is known for its high percentage of Criollo Porcelana. This is one of the most sought after cacao genetics around the world due to it’s ivory colouration and the difficulties associated with successfully cultivating it.
Genetics: Criollo Porcelana, Trinitario Varieties
Fermentation: Fermentation is carried out over 6-7 days in a central fermentation location and is then dried undercover.
Johnty Tatham started Lucid Chocolatier in December 2020 at the age of 23! Moving from creative arts into food science he discovered the magic of chocolate as a material in which he can express artistic messages. After researching for a year he found himself back on the family farm pre-COVID and invested in some chocolate making equipment. The name "Lucid" comes from a French word which means "to give up and dedicate yourself to something". He is aiming to create ultra specialised and micro batch chocolates at the highest end of the craft chocolate market using fine Peruvian organic cacao. He's also committed to leaving a small little environmental footprint as possible, the interior wrap is compostable and the box is recyclable (spot UV logos + foil stamping with plant-based inks). All production waste is composted for use on the Lucid orchard.
Listen to this fabulous interview with Johnty and family on the NZ radio.See more