Hacienda Limón, Cotopaxi, Ecuador 80%
Chocolate made with great care,
from the selection of the bean at the origin to its processing.
40gr | 70gr
ORIGIN
America – Ecuador – Cotopaxi
Ecuador is the main cocoa producing country in Latin America, the latest research suggests that in the area of Zamora Chinchipe (bordering Peru) cocoa was domesticated by the existing cultures in that area around 3,500 BC.
The cocoa culture in Ecuador is ancient, it is known that upon the arrival of the Spaniards on the Pacific coast, there were already large cocoa trees that demonstrated the knowledge and use of this species in the coastal region, pre-dating the arrival of the Europeans.
LOCATION
REGION: COTOPAXI
Latitude: 1°07’43” S
Longitude: 79°29’62” W
CHARACTERISTICS
Type of plantations:
Private farm with 100 ha of National cocoa.
Varieties:
EET 19, 95,96 48 and 103. SAVORU variety considered Heirloom Cacao by Heirloom Cacao Preservation Fund (HCP).
Altitude:
440 msnm
Harvest season:
May – August (main harvest).
FARMS
The cocoa is managed agroecologically (the farm is in transition to organic farming). The cocoa is planted in full sun exposure, with an area of 28.5 ha of conservation.
The farm is committed to sustainability; in fact, it is UTZ certified, and organic amendments are made and organic matter is incorporated into the soil.
There are 45 permanent employees, 14% of whom are women. All workers have access to training programs, 0% interest loans and come from nearby communities.
INGREDIENTS
Cocoa: 77% cocoa beans / Others: 3% natural cocoa butter and 20% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor natural or artificial flavours.
VARIETY OF COCOA
These national varieties provide fruity and floral flavours typical of the Ecuadorian National cocoa. Also called Sabor Arriba, which is fine and aromatic, which is traditional and emblematic of Ecuador.
ORIGIN
América – Ecuador – Cotopaxi
Ecuador is the main cocoa producing country in Latin America, the latest research suggests that in the area of Zamora Chinchipe (bordering Peru) cocoa was domesticated by the existing cultures in that area around 3,500 BC.
The cocoa culture in Ecuador is ancient, it is known that upon the arrival of the Spaniards on the Pacific coast, there were already large cocoa trees that demonstrated the knowledge and use of this species in the coastal region, pre-dating the arrival of the Europeans.
LOCATION
REGION: COTOPAXI
Latitude: 1°07’43” S
Longitude: 79°29’62” W
CHARACTERISTICS
Type of plantations:
Private farm with 100 ha of National cocoa.
Varieties:
EET 19, 95,96 48 and 103. SAVORU variety considered Heirloom Cacao by Heirloom Cacao Preservation Fund (HCP).
Altitude:
440 msnm
Harvest season:
May – August (main harvest).
FARMS
The cocoa is managed agroecologically (the farm is in transition to organic farming). The cocoa is planted in full sun exposure, with an area of 28.5 ha of conservation.
The farm is committed to sustainability; in fact, it is UTZ certified, and organic amendments are made and organic matter is incorporated into the soil.
There are 45 permanent employees, 14% of whom are women. All workers have access to training programs, 0% interest loans and come from nearby communities.
INGREDIENTS
Cocoa: 77% cocoa beans / Others: 3% natural cocoa butter and 20% organic unrefined cane sugar from Paraguay, sourced from cooperatives in Paraguay and produced according to Fair Trade standards.
This chocolate contains neither lecithin nor natural or artificial flavours.
VARIETY OF COCOA
These national varieties provide fruity and floral flavours typical of the Ecuadorian National cocoa. Also called Sabor Arriba, which is fine and aromatic, which is traditional and emblematic of Ecuador.
Tasting notes
Different notes
Amaretto liqueur, dried fruit, bread, wood, margarita flower, leather and milk.
PROCESS
Harvest: Manual with machetes, ripe cobs are harvested.
Fermentation: In horizontal wooden crates for 3 days.
Drying: Final solar drying for 5-10 days in a concrete patio.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 120ºC.
Conching at high speed for 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is at least 6 days at rest for maturation.
Tempering
- Melting temperature: 49ºC
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC
PROCESS
Harvest: Manual with machetes, ripe cobs are harvested.
Fermentation: In horizontal wooden crates for 3 days.
Drying: Final solar drying for 5-10 days in a concrete patio.
Storage: Aerated cellars and in jute bags.
Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.
Roasting: Gentle roasting with a temperature range between 90 and 120ºC.
Conching at high speed for 28-36 h with temperatures between 45-48ºC.
Maturation: The chocolate is at least 6 days at rest for maturation.
Tempering
- Melting temperature: 49ºC
- Pre-crystallisation temperature: 29 ºC
- Crystallisation temperature: 32 ºC
PANAMÁ
RIO UYAMA FARM,
BOCAS DEL TORO
Variety: Trinitario
Cocoa percentage: 72%.
Description: Bocas del Toro is located on the Caribbean side of Panama, a wonderful place where much of the country’s cocoa production is located. Uyama Farm’s cocoa is harvested and processed with great care in order to find the best flavour for this blend of Trinitario varieties that can be found on the farm operated with ecological farming techniques.
Ingredients: cocoa nibs (67%), organic cane sugar and cocoa butter.
PERÚ
BUENOS AIRES,
PIURA
Variety: Forastero Amazónico
Percentage of cocoa: 85%.
Description: Chocolate with notes of molasses, malt, tangerine and nuts, with a balanced acidity and low cocoa intensity. Piura’s tropical climate allows for an excellent bean quality. Piura is located on the northern coast of Peru and shares a border with Ecuador.
Ingredients: Cocoa nibs (83%), organic cane sugar and cocoa butter.
NICARAGUA
WASLALA,
REGIÓN CARIBE NORTE
Variety: Acriollados Trinitarios
Percentage of cocoa: 75%.
Description: Chocolate with organic Trinitario cocoa that releases sharp fruity flavours of forest berries with citrus notes and powerful tannins, the latter evoking red wine. Waslala is located in northern Nicaragua adjacent to the Bosawas Biosphere Reserve, one of the most important natural spaces in America.
Ingredients: Cocoa nibs (72%), organic cane sugar and cocoa butter.
FLOR DE SAL
NICARAGUAN COCOA
WITH SAL D´ES TRENC
Variety: Acriollados Trinitarios
Percentage of cocoa: 70%.
Description: This magnificent chocolate produced with organic cocoa from Nicaragua with inclusions of organic d’es Trenc salt. It provides a dark chocolate sensation with generous nutty and fruity flavours with the subtle salty touch of Mallorcan salt.
Ingredients: Cocoa nibs (65%), organic cane sugar, cocoa butter and salt d’ es Trenc.
Maüa is the origin and fusion between Mallorca and Nicaragua.
A fusion of forms that symbolise cultures, flavours and traditions.
An elegant, subtle, healthy and sustainable product.