Ecuador Tsáchila Cacao Cocoa Beans 1kg

Region and Country

Guayas, Los Rios Province, Ecuador

Story

Cacao cultivation in Ecuador dates back over 5,000 years. The first product to be exported from the country was cocoa beans, which began to leave the shores in 1830. This period marked the start of a significant era for cocoa production, as wealthy families invested in vast tracts of land for cocoa farming. The Nacional Arriba beans, known for their rich flavor, are grown in the upriver regions of the Guayas River in the lowland provinces of Ecuador: Guayas, Bolivar, Cotopaxi, and Los Rios.

According to legend, in the 19th century, a Swiss chocolate maker came across locals harvesting freshly picked cacao while navigating the Guayas River. When he inquired about the origin of the beans, they replied, “río arriba” or upriver. This led to the creation of the name Nacional Arriba. These beans thrive in the tropical lowlands of the Northwest, specifically in the Tsáchila community, and along the Pacific coast of Ecuador, in an area known as Santo Domingo.

The Tsáchila population is spread across seven communes: Búa, Chiguilpe, Poste, Peripe, Otongo Mapali, Congoma, and Naranjos. Cocoa beans are collected from these seven distinct communes. The Tsáchila men are known for their unique hairstyle, achieved by shaping their hair into a helmet-like feature using a mixture of grease and achiote seeds. Spaniards referred to the Tsáchilas as the “Colorados” due to their habit of covering their entire bodies in achiote juice.

Harvest

March – June (main crop), December – January (mid-crop)

Genetics

Arriba Nacional and CCN51

Post Harvesting Process

After harvest, the beans are fermented in wooden boxes and turned every 24 hours. Drying is done in sunlight to optimize flavour and aromas.

Flavour

Mild body with a medium chocolate base with notes of spiced biscuit, wood and nuts and slight floral and fruit hints.