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Region and Country
Guayas Province, Ecuador
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.
This organic certified cocoa is sourced from different producer groups in the Guayas Province of Ecuador. Through the organic certification, these farmers have a stable outlet for their cacao production. Through their organizations, farmers have access to technical assistance, micro finance, improvement of their shared post-harvesting facilities and processes.
March – June (Main) October – February (Mid-crop)
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.
Strong chocolate base with fruity notes and slight floral.