Like a number of beans from the Piura region, the flavor here is a bit restrained and delicate.
The chocolate starts off with cinnamon and allspice aroma.
The flavor has fresh fig, demerara sugar, nut in a very clean presentation. There is delicate lemon custard, rich brown sugar and fresh fig working for dominance. No real florals or acidity in the aroma, but there is very classic chocolate. The bitterness and astringency are perfect to support the other flavors without detracting. And there is a base loam like earthy quality that weaves here and there.
The cacao growers are smallholders that live and cultivate cacao around this community, located in the District of Chulucanas, Piura, North of Peru.
Chililique is a small town located on the high dry forest in northern Peru. This town has cacao fields that can go all the way to 1500 meter above sea level. This town has around 100 small farmers, organized as a group in order to fulfil demand. They also follow organic field manage requirement in order to be organic certified.
The beans are fully fermented and a mixture of light and dark beans, not unlike Maranon. They are dried of raised and protected beds.
Just because the flavor profile on the bean is delicate does NOT mean you need to roast it delicately.
The profile for my drum roaster was x/9.5/7 F/min @ 258 F and gave the flavors in the tasting notes.
For the Behmor I roasted 2.5 lbs on P1 for 18 minutes. No muss, no fuss. The profile via my thermocoupled Behmor was 13/2/4 @ 258 F. There was a very nice toast aroma at the end but no particular brownie smell.