Single origin chocolate created with Arriba Nacional cacao of the Vinces area in the Los Rios region of Ecuador, considered one of the best raw materials in the world. Marked creaminess which intensifies the characteristic notes of the Ecuador cacao in this chocolate which has intense floral aromas, light fruity acidity, delicate hints of tropical fruit and roasted nuances and a finale of balsamic freshness which lingers on the palate.
Photo Elena Ticozzi Valerio ©
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Ecuador boasts a wealth of wild flora and fauna which is difficult to find elsewhere. We need only think of the Galapagos Islands, part of Ecuador’s national territory, which are home to a vast number of endemic species.
In this enchanted land recent archaeological studies have brought to light the remains of an ancient unknown civilization: the Mayo-Chinchipe. Vessels have been found containing residue of a cacao-based beverage dating back to around 5.000 years ago: some 3.000 years before those previously unearthed in Mesoamerica. Genetic analysis of the cacao in these finds has shown it to be what is now known as Cacao Nacional, found over great parts of Ecuador and in neighbouring countries.
This fascinating discovery increases the importance of the Cacao Nacional of Ecuador, long considered one of the best raw materials in the world.
For our bar we have chosen, in particular, the cacao of the Vinces area, in the Los Rios region, where “Arriba” cacao is to be found.
The story goes that in the latter half of the 18th century and in the early 19th century producers and lovers of good chocolate arrived from Europe to buy cacao. Proceeding to the port of Guayaquil they asked the locals where they could find this noble, much-prized cacao. The answer they received was “arriba… río arriba”, which means “up the river”. Thus the name Cacao Arriba was coined. In Ecuador this cacao is a symbol of quality and great organoleptic richness. It is to be found especially in Los Rios, a region bathed by great rivers which go to form the Guayas river, whose estuary forms the zone of Guayaquil Port – the most important river port of Ecuador.
This “special” cacao – only small quantities of which are produced and which has exceptional organoleptic properties – , processed according to our Raw method, the raw materials being subject to as little aggression as possible so as to safeguard their sensory qualities, creates a chocolate of marked creaminess, which exalts the characteristic nature of Ecuadorian cacao with its intense floral flavour, light fruity bitterness and delicate hints of tropical fruits and toasted notes, with a finale of balsamic freshness which lingers on the palate.
The cacao is grown and processed organically thanks to the new Cacaolands project. The aim of the project is to organize the families of small farmers of the area into a consortium in order to increase agricultural production and improve the farmers’ professional and technical skills. The cacao is monitored to ensure total control of the channeling system, to safeguard the environment and work of the people involved, to develop sustainable agriculture and guarantee fair social inclusion and ethical purchasing of the raw material.
The image we have chosen for this bar is that of an Ecuadorian cacao farmer intent on his daily activity: gathering cabossa – the cacao fruit – of precious Arriba Nacional of Ecuador: work which has been carried out now for almost 5000 years.
Aruntam is delighted to offer you a taste of this delicacy with its Arriba Nacional Ecuador Fine Raw Chocolate 72 ½ Single Origin Vinces, Los Rios – Ecuador.
Chocolate created by combining the select cacao of Vietnam, the best Italian pistachios and precious Bali salt. The flavour of pistachio and salt combines with initial notes of toasted coffee, cream and aromatic wood, hints of liquorice, honey and spices and a finale of tobacco.
Photo Paolo Giocoso ©
Single origin chocolate created with Curarai Acriollado Amazonico cacao, an aromatic cacao from Archidona in the Napo region of the Ecuadorian Amazon forest. It comes from ancient trees which grow in the “Chakras” of some native tribes. The aromaticness of this cacao is enriched by the highly diversified flora of the area. Intense notes of cherry liqueurs, spicy and cream give the chocolate its marked roundness and a delicate and flower finale create a pleasing harmony on the palate.
SILVER – 2018 International Chocolate Awards – European Bean-to-Bar Competition
BRONZE – 2018 International Chocolate Awards – World Final
Photo Gianluca Balocco ©
Single plantation chocolate created with Nacional cacao of the “Hacienda El Pechichal”, in the Guayas region of Ecuador. The “Complejo Nacional”, which survived the collapse of “Gran Cacao” (the golden age of cacaotera), is kept intact by the Hacienda. The entire process of transforming the beans takes place inside the Hacienda in order to guarantee the quality and traceability of the product. Particularly creamy chocolate with intense cream and black treacle notes, followed by aromatic coffee hint, toasted nuts, especially bitter almond, and plantain.
BRONZE – 2018 International Chocolate Awards – European Bean-to-Bar Competition
Photo Piedad Margarita Rivera ©