Cocoa Retreat Fortunato No. 4 68%


Flavour notes of Caramel cream, with notes of baked peach and cherry, and a slightly smoky finish.

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This very special rare cacao from the Marañón area of Peru was thought to be lost but was then found growing wild by Dan Pearson and Brian Horsley as they were sourcing fruit in the Canyon.

The cacao trees were growing pods filled with a mix of white and purple cacao beans – they had rediscovered a Puro Nacional variety thought to be extinct.

These Fortunato No 4 beans from Don Fortunato’s farm possess DNA identical to the genetic marker for Pure Nacional found in the 5,300 entry, world genetic database. Don Fortunato and his wife participate in the harvest and, using machetes, open pods and assist in removing the beans. Sealed buckets with wet cacao beans are transported from the farm to the family home, weighed on a digital scale and Don Fortunato is paid immediately before the fermentation process begins that same day.

– Light roast, 15 hour grind, no conch.

Additional information

Weight 50 g
Net Weight

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Cocoa Retreat

Oenone Thomas crafts her micro-batch single origin craft chocolate, from bean to bar in Penshurst, Kent. "I sort, roast, crack and winnow, stone-grind and conch the tastiest beans, creating cacao liquor that is blended with organic cane sugar and the best supporting ingredients.

Chocolate bars are made in small batches, poured, moulded and wrapped by hand for guaranteed quality and attention to detail."

Oenone works to keep the supply chain as short, transparent and traceable as possible, buying her beans through specialist cacao sourcers Cacao Latitudes. Packaging is minimal, recyclable, biodegradable and compostable, with the see-through packaging reflecting cacao retreat's transparent approach to sourcing.


Nutrition Information:


Refer to ‘Additional Information’ for allergens


organic cocoa beans, organic cane sugar, cocoa butter


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