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April 29, 2012
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Peruvian farmers stick to fine flavour cacao

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Written by: Susana Cárdenas Overstall

Latin American countries are not major cacao producers, so they have to take advantage of the diversity and quality of their cacao beans, their fine aromas, and the genetics of local varieties.

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About the Author

Susana Cárdenas Overstall
Susana Cárdenas Overstall is a freelance journalist who left behind the tropics of Ecuador for misty London where she has been living for the last six years. Deep inside, she misses the sound of the Pacific Ocean and walking among the cacao trees at her father’s farm in the province of Manabí. Her first encounter with fine cacao began at the age of 10, when her father taught her how to select and roast Arriba Nacional cacao beans in order to make homemade chocolate. Before entering the world of cacao, Susana came from a communications background and is a frequent contributor to Latin American and Spanish publications.
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