22/08/2026
PIURA TERROIR CHOCOLATE TASTING 🍫 🌳 👨🏽🌾 🎥
On Saturday, July 19th, I led the “Piura Origins Chocolate Tasting” for Norandino. Members from the company were present, as well as some of the cacao producers, such as Eduardo Espinoza and Tito Jimenez. Guests from strategic partners like Original Beans, Rachel Atkinson from Biodiversity, Yann Gaitan and Thierry Jérémy (L'Atelier N5) from Valrhona, Laura Sweitzer from Tcho, and professional tasters like Mario Vandeneede and Giorgia Martone. Chocolatiers such as Carmen Adrianzen from Scrap Chocolate and Lyn Zollner from Domenico were also present. Thank you to all the participants, we had a great time.
🍫 🌳 👨🏽🌾 In the food system, there's a word that explains why some products are unique: TERROIR. It's the union between climate, soil, biodiversity, and the people who, generation after generation, give life to a unique product. Because the value of Piura White Cacao doesn't begin in a workshop or factory. It starts in Piura region different areas.
📲 Thanks for sharing and comment. Previous posts: from July 3 to July 16, 2026.
