Ecuador A.S.S.S. Cacao Beans Wholesale

Region and country

Los Ríos District, Ecuador

The farm's story

In Ecuador, cocoa beans have been grown for over 5,000 years. But around 1830, wealthy households offered acres of land to supply cocoa beans, which is how the export of cocoa beans started. It turned into Ecuador's most important export to date. A large variety of cocoa from Ecuador has developed in terms of defect rate, weight and size of the beans, and degree of fermentation.

The course type is known by its acronym, A.S.S., which stands for Arriba Superior Selecto. The term "arriba" describes the area in which beans are grown in Ecuador's lowland provinces of Guayas, Bolívar, Cotopaxi, and Los Ríos, along the upper reaches of the Guayas River. Legend has it that the name was first used in the 19th century by a Swiss chocolate maker who came across locals who were harvesting cocoa. 

Strong chocolate base with fruity notes and slight floral.

Illustrative starting range only (roaster air/set temperature, not measured bean temperature). Adjust for bean size, moisture, load and roaster; assess aroma and taste; cool promptly. Not batch tested.

Harvest

March – June (Main) October – February (Mid-crop)

Genetics

A mix of Nacional and CCN-51

Cacao is fermented in wooden boxes in a period of 5 to 7 days and put to dry on cement patios or wooden tables.

UK orders are sent within 48 hours on a fully tracked service. We use Royal Mail, EVRi, UPS, DHL and FedEx, depending on the order.

EU orders are sent within 48 hours on a fully tracked 5 to 7 day service.

Returns can be made within 14 days for a full refund.

Orders outside the UK

Customers ordering from outside the United Kingdom may be required to pay import duties, taxes, customs clearance fees or other charges set by their local authorities. These are not included in our product or shipping prices and are paid by the customer. Please check your local rules before ordering.