Ecuador Nacional ASE Cacao Cocoa Beans 1kg

Region and Country

Guayas District, Ecuador

Story

Cacao has been cultivated in Ecuador for over 5000 years, according to archeological discoveries made there. Rich families purchased acres of land to grow cocoa beans, which led to the start of the export of cocoa beans around 1830. It was Ecuador's first-ever exported good. The Instituto Ecuatoriano de Normalización divides the cacao from

Ecuador into various categories based on the percentage of defects, size, weight, and total amount of fermented beans in a lot. Among these categories is the acronym A.S.E., which stands for: Bravo, Épcoa Superior. Arriba is the term used to describe the region where beans are grown in Ecuador's lowland provinces of Guayas, Bolívar, and other upriver sections of the Guayas River.

Harvest

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

Genetics

Arriba Nacional

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

Balanced chocolate with notes of ctirus, fresh fruit, nuts, florals (jasmin and rose), wood and tobacco.