Valrhona sourcing specialists discovered the white cocoa beans for Illanka in the Piura region of northern Peru. There, Valrhona has a network of 81 growers from 3 villages who operate their 77 hectares of cocoa tree plots. This area is known for the unique aromatic quality of the cocoas emerging from the white beans that account for 50 to100% of the beans cultivated, depending on the plot of land. The ripest pods are carefully selected during cocoa bean harvests, which take place from January to August, and are then transported to the community center within in a matter of hours, where they are checked for freshness and quality. Fermentation begins that very evening, in traditional wooden crates, and in just a few days the delicate white-bean aromas are locked in. The beans are then placed on large slabs to dry naturally in the sun before being checked and bagged.