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

Region and Country

San Francisco de Macorís, Duarte province, Dominican Republic

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 crop) October – December (mid-crop)

Genetics

Dominican cacao is a mixture of different genetic varieties: Jamaican, Amazon Amelonado, Ecuadorian Nacional, Venezuelan Criollo, Rio Caribe, and Trinitario hybrids. 85% of all plantations in the country use high quality genetic material.

Post Harvesting Process

Beans are fermented in tiered wooden boxes during 5 to 6 days. Once fermented, the cacao is dried in solar dryers and bagged in 70 kg. polypropylene bags.

Flavour

Strong chocolate base with notes of coconut milk, caramel, vanilla, crème bruleé, lavender & violets.