When cocoa buyers, chocolate makers and consumers read Ecuador as a place of cacao origin, they have high expectations in terms of quality and flavor. However, this millennial reputation is now in danger: the most flavorful cacao variety in Ecuador called Nacional (or Arriba, or Arriba Nacional) is rapidly disappearing.
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If we step aside from chocolate products and mentally travel to the tropical fields where cacao grows, we understand that cacao pollination is truly a miracle process. The cacao tree produces 250,000 flowers every year, but only 10% of them gets pollinated. WHY? Let's take a deep dive!
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Growing cocoa can contribute to the richness of the soil, air cleaning, a thriving wildlife and a more reliable income for the people who grow it. Unfortunately, instead of a virtuous cycle, cocoa is currently trapped in the vicious cycle of deforestation.
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Growers of single-variety cacao choose a scientific approach to this raw material. Processing the same variety of cacao allows for an extraordinary consistency in both flavors and processes, together with a detailed optimization of fermentation and roasting.
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The land where cocoa grows is definitely responsible for the amazing flavors delivered in our delicious chocolate. But here is one crucial detail that has been always overlooked: what happens at origin is much more than just terroir.
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