Cacao
Ecuador
Over the last decade, as the demand for more flavorful cocoa has risen, Ecuador has emerged as the pre-eminent exporter of fine beans. Ecuador’s native cocoa beans are known as “Nacional” or “Arriba”, a name believed to derive from the location of its discovery. Arriba means “up river” and many cocoa plantations were located along the Guayas river, which flows towards the port of Guayaquil, Ecuador’s largest city.
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While Ecuadorean cacao is known for its floral characteristics, some beans taste more like fruits, while others have a nutty flavor.
From conventional beans to the best selections of Cacao Nacional Arriba, with or without Organic or Fair Trade certifications, we are able to source a wide variety of cacao beans and cacao by-products mainly from the areas of Esmeraldas, Guayas, and Manabi.
THE PRE-EMINENT EXPORTER OF FINE BEANS
Cocoa Beans
Organic Sabor Arriba
It is a blend of fine aromatic Cacao Nacional, originally from the North Central area of Esmeraldas, with a centralized post-harvest process.
Palo Santo
Cocoa beans from a single plantation, with a delicate aroma and nut and fruit flavor.
Origin
Esmeralndas's North Area-Ecuador
Variety
Nacional
Quality
Aromatic fine cocoa
Weight per 100 beans
115 - 125 gr
Total fermented beans
75 - 78%
Packaging
69 Kg. gunny bags
Aprocane
Is an aromatic fine “Nacional” cocoa, that comes from Esmeraldas’ northern area, with a centralized post harvest process. It has a floral taste.
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Origin
Guayaquil, Ecuador's western coast
Variety
Hybrid Trinitarian cocoa (F-1)
Quality
Fine cocoa
Weight per 100 beans
140 - 158 gr
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Total fermented beans
85%
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Packaging
45/69 Kg gunny bags
Hacienda Victoria
It is a highly flavored and aromatic “Nacional”cacao from Hacienda Victoria. The best and purest “Nacional”in Ecuador.
Cocoa Products
Cocoa Butter
PPP (pure, prime pressed) Solid intense creamy yellow. From the cocoa liquor pressing.
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Packaging & Weight
Carton boxes with an interior polyethylene sheath, of 25 kg each.
Best Before
Two years from production date.
Storage Conditions
Temperature: 22 °C Relative humidity: 60%
Color Characteristic of the product (Light yellow).
Odor Mild cocoa odor, without foreign odor.
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Flavor Characteristic of the product (without foreign flavors).
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Moisture 0.1% max.​
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Acidity 1.75 % Max (oleic acid)​​​​​
Alkalized Cocoa
Powder 10-12
​Packaging & Weight
Bags or Box of 20kgs Net.
Best Before
One year.
Storage Conditions
At 20o C (68o F) & 60% Relative Humidity.
Color Ecuadorian standard.
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Flavor and Aroma Well defined, characteristical of the Ecuadorian Variety, premiun aromatic, without foreign odors.
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Moisture 5% max.
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Fineness 98% min.
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pH 6.9 - 7.2 ​
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Ashes 10% max. ​​​​
Cocoa Liquor
​Packaging & Weight
15 kg carton box (30 x 40 x 22 cm h) with plastic bag inside. Product’s presentation: buttons.
Best Before
18 months after production date.
Storage Conditions
The product should be stored in a cool and dry area, away from materials that may contaminate its taste
Color Dark brown
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Flavor and Aroma Well defined, characteristically of the Ecuadorian variaty, premiun aromatic, without foreign odors.
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Moisture 2% max.
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Fineness 98% min.
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pH(1:10) 5.5 +/- 0.1​
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Ashes 5% max.
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Melting Point 34.5°C. - 94.1° F.
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