THE ORIGIN OF COCOA
The tree grows partially in the shade
Cocoa pods are approximately twenty centimeters long
It grows up to 900 meters above sea level and an ideal temperature of 25ºC
The tree begins its blooming and fruiting a year and a half after its planting
We work with the National variety known worldwide as “ARRIBA COCOA” which is classified as a fine scent of foreign type. It is one of our Ecuadorian products with PDO (protected designation of origin). This variety cannot be reproduced anywhere else in the world other than Ecuador due to its edaphoclimatic conditions. Its sensory quality and floral flavor with a touch of roses and orange blossom differentiates it from other types of cocoa because of the terpenes in its genetic chain called Linalool and Geraniol.
We also work with the CCN51 (Clon Castro Naranjal) a variety that was developed in the decade of the sixties. At that time, fungal diseases appeared in Ecuador and caused a decrease in the Ecuadorian cocoa production. Currently, this variety has made Ecuador the third cocoa producer at global level. If the fermentation process of this variety is adequate, it has the potential of attaining fruit flavors, a strong flavor of cocoa and dry fruits as well as a high fat content which stem from its Criollo, Forastero and Trinitario genetic origins.
We obtain our raw material in the 4 different regions of Ecuador: Coast or Coastline; Oriental or Amazon, Andean Region, and Insular or Galápagos. Almost all the production is concentrated in the first two. At province level, 80% of cocoa is planted in Los Rios, Manabí, Esmeraldas, Guayas, Santa Elena and El Oro Provinces and the rest is distributed among Orellana, Sucumbíos, Napo, Zamora Chinchipe, Azuay and Bolívar provinces among others.