Our cocoa beans
El Oro of Ecuador, the Nacional Arriba.
A unique origin, from the plantation to your chocolate.
At Ecuacao, we work exclusively with producers from the south of Ecuador, in the province of El Oro, to select an exceptional cocoa: the Nacional Arriba.
An emblematic and particularly sought-after variety of Ecuadorian cocoa, the Nacional Arriba is at the heart of our identity. We have chosen to preserve this origin and to work closely with those who cultivate it.
From the harvest in Ecuador to its arrival in Switzerland, we follow each step to guarantee quality, traceability and respect for the origin.
Our cocoa beans
El Oro of Ecuador, the Nacional Arriba.
A unique origin, from the plantation to your chocolate.
At Ecuacao, we work exclusively with producers from the south of Ecuador, in the province of El Oro, to select an exceptional cocoa: the Nacional Arriba.
An emblematic and particularly sought-after variety of Ecuadorian cocoa, the Nacional Arriba is at the heart of our identity. We have chosen to preserve this origin and to work closely with those who cultivate it.
From the harvest in Ecuador to its arrival in Switzerland, we follow each step to guarantee quality, traceability and respect for the origin.
An origin we have chosen.
El Oro, in the south of Ecuador
All our beans come from El Oro, the home region of Rafael, founder of Ecuacao. We have chosen to dedicate ourselves to this origin to preserve its character and reveal its richness.
The Nacional Arriba is distinguished by a fine aromatic profile, with notes that can be floral, fruity, tangy and persistent.
Our origin is not a detail: it is at the heart of our identity.
A direct relationship with producers
Respect those who cultivate our cocoa.
We work directly with our partner producers, in a relationship based on trust, transparency and fair remuneration.
We pay particular attention to agricultural practices, forest preservation and the limitation of chemical and phytosanitary treatments, to contribute to a more sustainable supply chain.
A direct relationship with producers
Respect those who cultivate our cocoa.
We work directly with our partner producers, in a relationship based on trust, transparency and fair remuneration.
We pay particular attention to agricultural practices, forest preservation and the limitation of chemical and phytosanitary treatments, to contribute to a more sustainable supply chain.
Traceability down to the plot
Each batch tells its story.
Traceability is an integral part of our way of working.
In accordance with European deforestation requirements, we have a EUDR documentation ensuring the traceability of batches, available upon request while respecting the confidentiality of our producers.
According to the information available for each batch, it is notably possible to trace:
1
The plot
The geographical origin of the cocoa and its location.
2
The producer
The identification of the production that originated the batch.
3
The journey of the cocoa
The different stages between the harvest in Ecuador and its arrival in Switzerland.
4
The evolution of the plot
The evolution of the cultivated area over the years thanks to geographical and satellite data
From the plot to the bag of beans, each step can be traced.
This transparency allows us to build a relationship of trust with our producers as well as with our customers.
From the pod to the bean.
From Ecuador to Switzerland. From the producer to your laboratory.
Pod opening
After harvesting, the pods are transported to our processing centre. In the hours that follow, they are carefully opened by hand, using a machete, in order to extract the beans without damaging them.
The beans are then collected and placed directly into our wooden boxes, where their fermentation process begins.
Fermentation
Fermentation takes place in wooden boxes arranged in cascade over four levels, for about 6 days.
This organisation allows for a gradual accompaniment of the fermentation and promotes a regular development of the aromatic precursors that will give the cocoa part of its complexity.
Drying
After fermentation, the beans are dried in protected conditions to preserve their quality.
We use in particular greenhouses, which protect the cocoa from the elements, as well as large raised drying areas, promoting good air circulation while avoiding direct contact with the ground.
Packaging
Once the drying level is reached, the beans are sorted to eliminate those that have defects or do not meet the batch criteria.
They are then packaged in plastic bags suitable for the preservation and transport of cocoa, then identified and prepared for export.
Each batch is therefore carefully prepared before leaving Ecuador.
Export
Once packaged, our beans are exported from Ecuador to Switzerland, where Ecuacao continues its work of processing and selection.
According to your needs, we can also arrange for delivery directly to the end customer, in Switzerland or abroad.
Our goal remains the same at every stage: to preserve the identity of the cocoa from its origin to its final use.
A cocoa for professionals
Our Nacional Arriba beans are aimed at professionals looking for clearly identified Ecuadorian cocoa, documented traceability, and a raw material suited to their needs.
Chocolatiers, processors or artisans: we support you in sourcing beans, with the possibility of delivery in Switzerland or directly to your home abroad.
One origin. A know-how. The character of Nacional Arriba. The story of those who cultivate it.
Ecuacao
Single Origin Cocoa from Ecuador
A cocoa for professionals
Our Nacional Arriba beans are aimed at professionals looking for clearly identified Ecuadorian cocoa, documented traceability, and a raw material suited to their needs.
Chocolatiers, processors or artisans: we support you in sourcing beans, with the possibility of delivery in Switzerland or directly to your home abroad.
One origin. A know-how. The character of Nacional Arriba. The story of those who cultivate it.