The quality and fineness of the Chocolate National "Arriba del Ecuador", led directly to Wall´s (a very important ice cream factory in England), is the hook that this firm has used on most English media.
Delicious Ecuadorian dark chocolate contrasts with the innocence of creamy vanilla interior, resulting in one of the fines ice creams ever created. The "Magnum Ecuador Dark", which is made with 62% of Ecuadorian cocoa, leading to the slogan: "A chocolate worthy of worship"

Among the main qualities of cocoa are the antioxidant qualities, even more than those found in other foods and beverages that contain high polyphenols, which in turn are highly beneficial for the heart if consumed daily along with small portions of dark chocolate. Coca consumption is known to help preventing heart strokes and cancer, as well as acting as a great brain stimulator, cough and diarrhea suppressant.

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Classification

Definition

Origin

Effect in the chocolate and other products



GOOD FERMENTATION

Grains with cotyledons with reddish brown or brown internal color, cracking of cotyledon well defined.

Completely fermented. Almond

Good flavored chocolate, without
Astringents or bitterness  in excess. In case of National Cocoa, excellent floral flavor.


LIGHT FERMENTATION

Grains with cotyledons with internal color coffee with violet parts, medium cracking of cotyledon

The fermentation began but it was not completed in the almond.

Chocolate with cocoa flavor , a little bitter astringent  to the palate. In the case of  National type, excellent floral flavor


VIOLET

Grains with cotyledons with violet internal color, a light crack of cotyledon

Insufficient fermentation of the grain.

Chocolate with weak cocoa flavor, appreciation bitter  and astringent  to the palate.


SLATY

Beans with compact internal part, of gray coloration , in more than half of the exposed surface

Grain without fermenting, grains of greens or lightly ripen pods

Chocolate with absence of cocoa flavor , excessively bitter or astringent, chocolate with little pleasant color the sight.


MOULDY

Grains with internal parts with mould at first sight. Deteriorated internal part due to the effect of fungus

Too much fermentation, grain storage very humid or deficient and slow drying

Internal mould of more than 3% , affects the chocolate flavor, disagreeable flavor that cannot be cleared.


 

Specifications

 

ARRIBA COCOA BEANS

 


 

ASSPS

ASSS

ASS

ASN

ASE

CCN-51

WEIGHT 100 BEANS

G

135-140

130-135

120-125

110-115

105-110

135-140

Good fermaentation (min)

%

75

65

60

44

26

65***

Light fermentation*

%

10

10

5

10

27

11

Total fermentation (min)

%

85

75

65

54

53

76

Violet (max)

%

10

15

21

25

25

18

Slaty (max)

%

4

9

12

18

18

5

Moho (max)

%

1

1

2

3

4

1

Totals(analysis on 100 beans)

%

100

100

100

100

100

100

Faulty beans (max)
(analisis on  500 grs)

%

0

0

1

3

4**

1

ASSPS  Arriba Superior Summer Plantación Selected
ASSS Arriba Superior Summer Selected
ASS   Arriba Superior Selected
ASN   Arriba Superior Navidad
ASE   Arriba Superior Época
CCN  Colección Castro Naranjal
* Brown or brown violet
** It is allowed the presence of flat beans only for ASE type
*** Coloration varies of brown violet

Learn more about the different kinds of beans grown around the world and factors affecting their taste:

Bulk Beans vs. Flavor Beans- The Workhorses and The Thoroughbreds
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Kinds of Trees: Forastero, Criollo and Trinitario
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Mixing Beans: A Blend For The Perfect Taste
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Ecuador: Flavor Capitol
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Factors Affecting Taste: The Origins of Flavor
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Flavors Across the Globe: Tasting Notes by Country
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