{"id":814,"date":"2021-02-18T14:13:02","date_gmt":"2021-02-18T14:13:02","guid":{"rendered":"https:\/\/www.chocolatesmaua.com\/ecuador\/"},"modified":"2021-06-15T10:08:14","modified_gmt":"2021-06-15T09:08:14","slug":"ecuador","status":"publish","type":"page","link":"https:\/\/www.chocolatesmaua.com\/en\/ecuador\/","title":{"rendered":"Ecuador"},"content":{"rendered":"

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Hacienda Lim\u00f3n, Cotopaxi, Ecuador 80%<\/p><\/h2><\/div>

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Chocolate made with great care,
\nfrom the selection of the bean at the origin to its processing.<\/p>\n

40gr | 70gr<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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ORIGIN<\/p>\n

America \u2013 Ecuador – Cotopaxi<\/p><\/h3><\/div>

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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.<\/h5><\/div>
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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.<\/h5><\/div>
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LOCATION<\/h3><\/div>
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REGION: COTOPAXI<\/p>\n

Latitude: 1\u00b007’43” S
\nLongitude: 79\u00b029’62” W<\/h5><\/div>

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CHARACTERISTICS<\/h3><\/div>
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Type of plantations:
\nPrivate farm with 100 ha of National cocoa.<\/p>\n

Varieties:
\nEET 19, 95,96 48 and 103. SAVORU variety considered Heirloom Cacao by Heirloom Cacao Preservation Fund (HCP).<\/h5><\/div>

Altitude:
\n440 \u00a0msnm<\/p>\n

Harvest season:
\nMay – August (main harvest).<\/p><\/h5><\/div>

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FARMS<\/h3><\/div>
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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.<\/p>\n

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.<\/p>\n

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.<\/p><\/h5><\/div>

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INGREDIENTS<\/h3><\/div>
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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.<\/p>\n

This chocolate contains neither lecithin nor natural or artificial flavours.<\/p><\/h5><\/div>

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VARIETY OF COCOA<\/h3><\/div>
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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.<\/h5><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>
<\/div><\/div>

ORIGIN<\/p>\n

Am\u00e9rica \u2013 Ecuador – Cotopaxi<\/p><\/h3><\/div>

<\/div><\/div>
<\/div>
<\/span><\/div>
<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>
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.<\/h5><\/div>
<\/div><\/div>
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.<\/h5><\/div>
<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

LOCATION<\/h3><\/div>
<\/div><\/div>
<\/div>
REGION: COTOPAXI<\/p>\n

Latitude: 1\u00b007’43” S
\nLongitude: 79\u00b029’62” W<\/h5><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>
<\/div><\/div>

CHARACTERISTICS<\/h3><\/div>
<\/div><\/div>
<\/div>

Type of plantations:
\nPrivate farm with 100 ha of National cocoa.
\nVarieties:<\/p>\n

EET 19, 95,96 48 and 103. SAVORU variety considered Heirloom Cacao by Heirloom Cacao Preservation Fund (HCP).<\/p><\/h5><\/div>

Altitude:
\n440 \u00a0msnm<\/p>\n

Harvest season:
\nMay – August (main harvest).<\/p><\/h5><\/div><\/div><\/div>

<\/div><\/div>

FARMS<\/h3><\/div>
<\/div><\/div>
<\/div>

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.<\/p>\n

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.<\/p>\n

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.<\/p><\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

INGREDIENTS<\/h3><\/div>
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<\/div>

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.<\/p>\n

This chocolate contains neither lecithin nor natural or artificial flavours.<\/p><\/h5><\/div>

<\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/div><\/div>

VARIETY OF COCOA<\/h3><\/div>
<\/div><\/div>
<\/div>
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.<\/h5><\/div>
<\/div><\/div><\/div><\/div><\/div><\/div>

Tasting notes<\/p><\/h2><\/div>

Intensity<\/span><\/div>
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Toasted<\/span><\/div>
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Bitterness<\/span><\/div>
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Acidity<\/span><\/div>
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Astringency<\/span><\/div>
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Different notes
\nAmaretto liqueur, dried fruit, bread, wood, margarita flower, leather and milk.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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PROCESS<\/h3><\/div>
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Harvest: Manual with machetes, ripe cobs are harvested.<\/p>\n

Fermentation: In horizontal wooden crates for 3 days.<\/p>\n

Drying: Final solar drying for 5-10 days in a concrete patio.<\/p>\n

Storage: Aerated cellars and in jute bags.<\/p><\/h5><\/div>

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Picking: We hand-pick the beans to eliminate small, peeled, broken, flattened or wrinkled beans and beans with defects.<\/p>\n

Roasting: Gentle roasting with a temperature range between 90 and 120\u00baC.<\/p>\n

Conching at high speed for 28-36 h with temperatures between 45-48\u00baC.<\/p>\n

Maturation: The chocolate is at least 6 days at rest for maturation.<\/p>\n

Tempering<\/p>\n