Our Mission
“Cacao de Ecuador” is an informational student project website designed to deepen understanding of fine flavor chocolate and its cultural significance. It highlights Ecuador’s renowned cacao, introduces bean-to-bar producers, and explains how chocolate is crafted from raw beans to finished products. The site also educates users on how to properly taste, evaluate, and enjoy high-quality chocolate for a more informed and enriching experience.
Fine Flavor Chocolates
High-quality chocolate made from select cacao varieties and judged by exceptional taste, careful processing, and strict quality standards, making up only a small fraction of the world’s cacao production.
Orgins
Comes from Criollo or Trinitario cacao, with special exceptions like Ecuador’s Nacional (Arriba/Fino de Aroma), which produces high-quality flavor despite being a Forastero type.
Definition
Its quality is judged using multiple factors, including bean genetics, flavor and chemical profile, fermentation and drying quality, acidity, and absence of defects like mold or off-flavors.
Production
Fine flavor cacao makes up only about 12% of global cacao, and true Fino de Aroma only about 6%. It is difficult to grow and highly susceptible to disease, which adds to its rarity and value.
Featured Bean-to-Bar Producers
Explore The Map
Articles
Gallery
