Cacao Arriba (Ecuador Origin) COCOA

タイトルまたは説明

The Legend of Arriba Cacao Beans

The origins of the name “Arriba” given to the “Fine Aroma” Ecuadorian cacao comes from a XIX century legend that tells us about a Swiss chocolatier that while navigating along Guayas river, perceived a strong cacao scent. He felt so impressed by such special fragrance that decided to ask some workers unloading cacao from their canoes, where does this aroma come from? And they responded, “de río Arriba” which means “from up the river”. Since then, this variety of cacao is worldwide known as “Arriba” becoming synonym for high quality and fine aroma cacao.



Collection Center

CAROMA is a brand born from MONDEIX with the aim of rescuing the unique Cacao Arriba. In order to achieve this goal, we work with experts in Cacao that know all about Cacao Fino de Aroma. We understand and know the harvest and post-harvest processes yet constantly improving them. Our intention is to firmly enhance the different flavors and aromas so appreciated of our Cacao Fino de aroma that CAROMA presents to you.



We become aware of the need to implement an assistance program directed to cacao farmers in order to improve their cultivating and harvesting techniques as well as to keep a continuous search of the best trees in the country to reproduce their genetic material and secure its unique quality and scent features.

We manage and secure the entire process chain; from collecting the Cacao at mucilage stage, harvesting from our previously selected plantations, through specially routes that we guarantee the quality of the Cacao for fermentation and sun drying of the product; thus, today we can ensure our product’s **0% traceability and quality, which allow us to:

o    Guarantee Cacao Arriba purity and diversity of flavors.

o    Gradually improve the efficiency of harvesting and processing.

o    Renew old plantations with specially selected genetic material.

o    Organizes training workshops in the field



Research



This process has lead us into the Ecuadorian cacao Fields. We have covered thousands of miles of land visiting more grain varieties with singular scents and tastes typical of each zone. Ecuador has approximately **0,**0 of small family producers preserving the quality of cacao aroma and fine.



Harvesting



Harvesting is made on small-preselected farms so we ensure the supplier the right price for a top quality product.  We manage to divide farms by regions, which have become the basis to our **0% traceability guarantee.



Fermentation



The cacao bean passes through the fermentation process that takes from four to six days using a native wooden drawer rotation system. Cacao en Baba beans reach heat levels of up to *0 centigrade. Once the fermentation process ends that grain is ready to be sun dried. Fermentation is a very important step in the process because if its not properly performed, the desired aroma and flavor would not be achieved.



Sun Drying



Once the grain has been fermented, the beans are taken for sun drying. This is the most natural phase of the process whose purpose is to limit ate its humidity. From here one can start sensing the real fragrance and flavors of Cacao Arriba.



Single Origin Plantations (more details on request)