ECUADOR
Ecuador's main cocoa-growing regions are the coastal provinces, the Guayas provinces and the "arriba" fine cocoa regions: Manabi, los Rios and Esmeralda.
HISTORY
Ecuador was the leading cocoa producer in the 1920s. However, it was affected by a series of disasters in the 1930s, resulting in an 80% loss of production. After that, the country began to gradually replace the type of beans, switching from the superior National cocoa to the less vulnerable trinitario types.
KEY FIGURES
Republic of Ecuador
Surface area: 256,370 km2
Capital: Quito
Official language: Spanish
PLANTATION
Volume of cocoa beans:
400,000 tons
Varieties:
- Cacao Nacional, Forestaro
- CCN51 (not considered fine cocoa)
Beans
" The mineral-rich volcanic soil of the Hauts Plateaux offers Ecuadorian chocolate bitter taste followed by a long and fruity finish, with aromatic woody notes."
The beans are harvested all year round.
Taste Profile
Main notes :
- Cocoa flavoured
- Bitter
- Fruity
