COCOA, CACAO & SCIENCE
Arriba Cacao Plants
Arriba Cacao plants are native to Ecuador only, hence it has unique floral characteristics. Found at the tawny foothills of Mindo Cloud Forest, Cacao plantation is more than an occupation. It is a fine art that nurtures aesthetics of cacao. It also gives a new perspective to understanding nuances involved in making cacao derived products more rooted, refined, and aroma-filled.
Arriba Cacao seed
When cracked open, the cacao seeds can be seen encapsulated in the pulp. The process of separation takes place, and cacao seeds are carefully pruned. Legend has it that, "a Swiss chocolatier in the 19th century, while navigating along the Guayas River, encountered men bringing down freshly harvested cacao. Upon smelling it, he asked where it came from, and they responded “de rio arriba” or upriver. Since then, this variety of fine aroma cacao has been known as Arriba. Arriba is perhaps ultimately a type of terroir label for beans grown in the region of Ecuador upriver from the Guayas River and the chocolate made from those beans, with a specific flavor profile often characterized as having a distinct floral aroma. Climate, amount of sunshine and shade, soil composition, ripening, time of harvest, and bean fermentation are all factors that may contribute to the unique Arriba flavor profile."
Cacao bean- Phase I
The cacao seed can be seen here from the grandstand. It seems like it is the only one that made it to the table..haha! "Fine" or "flavour" beans, the top-quality varieties used in gourmet products because of their superior taste, account for only 5% of the world's cacao production, but demand is increasing.
Much like wine, chocolate reflects the flavours of the region where cacao beans are grown, and how they are dried and fermented.
Cacao seed - Phase II
The cacao of Ecuador is called Arriba or Nacional, because it grows only in Ecuador. Cacao has been declared by the Ecuadorian government as a "symbol product" for Ecuador. Why?? Because Ecuador´s cacao it is unique. It has plenty of characteristics that give the cacao an added value and consumers appreciate it. Besides the flavor-smell factors of Ecuador's cacao, there are social and cultural aspects that give an extraordinary edge to our cacao. In our tours, we take you to small indigenous communities in the Ecuadorian Amazon and Coast, to discover together cacao plants, from the farms, how the cacao beans have played an important role in their lives.
Cacao seed - Phase II
The cacao of Ecuador is called Arriba or Nacional, because it grows only in Ecuador. Cacao has been declared by the Ecuadorian government as a "symbol product" for Ecuador. Why?? Because Ecuador´s cacao it is unique. It has plenty of characteristics that give the cacao an added value and consumers appreciate it. Besides the flavor-smell factors of Ecuador's cocoa, there are social and cultural aspects that give an extraordinary edge to our cacao. In our tours, we take you to small indigenous communities in the Ecuadorian Amazon and Coast, to discover together cacao plants, from the farms, how the cacao beans have played an important role in their lives.
The Lab
Forget fancy laboratories. To make the finest chocolate, this is all the equipment you need - elegantly aged stone and iron to grind, roast and pour. Yes, you heard it right-everything from scratch: sorting the beans, roasting them over a fire, peeling off the husks and then crushing them with a pestle and mortar.
