Ecuador A.S.S. Cacao Cocoa Beans 1kg
Ecuador A.S.S. Cacao Cocoa Beans 1kg
For orders over 60kg - please contact us
Region and Country
Guayas District, Ecuador
Story
Cultivation of cocoa beans in Ecuador dates to more than 5000 years. The exports of cocoa beans, however, began around 1830, when wealthy families bought acres of land to produce cocoa beans. It was the first product ever exported from Ecuador. A classification of Ecuadorean cacao was developed to indicate quality in terms of degree of fermentation, size, and weight of the beans as well as the percentage of defects. The abbreviation A.S.S. is one of these categories and stands for: Arriba Superior Selecto.
Arriba refers to the area in which the beans are grown in the upriver areas of the Guayas River, in the lowland provinces of Ecuador: Guayas, Bolívar, Cotopaxi and Los Ríos. According to legend, the name was minted in the 19th century by a Swiss chocolate maker who encountered locals with freshly harvested cacao while navigating along the Guayas River. When asked where their cacao came from, they answered “de río arriba” or upriver. This cocoa is collected from smallholder farmers who individually ferment and dry their beans.
Harvest
March – June (Main) October – February (Mid-crop)
Genetics
A mix of Nacional and CCN-51
Post Harvesting Process
Cacao is fermented in wooden boxes in a period of 5 to 7 days and put to dry on cement patios or wooden tables.
Flavour
Strong chocolate base with fruity notes and slight floral.
Continent |
South America |
---|---|
Country |
Ecuador |
Region |
Guayas District |
Centrally fermented |
No |
Cocoa type |
Collected |
Shipping & Returns
Shipping & Returns
UK orders are sent within 48 hours via EVRI on a tracked 24-hour service.
EU orders are sent within 48 hours via EVRI on a tracked 5-7 day service.
Returns can be made within 14 days for a full refund.