Ecuador A.S.S.S. Cacao Cocoa Beans 1kg

Region and Country

Los Ríos District, Ecuador

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. 

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.