Ecuador - Wild Harvest Direct Trade (1KG)

Region and country
Ecuador, Manabi mountain region

Story
Our family business was founded in 1984 (legal form) in Ecuador. We
operate the cultivation and trade of cacao in the 4th generation.
I work with wild cacao from the most remote rainforests of Ecuador.
Our Cacaocultores are organized cooperatively, receive a higher fair price
for their work, take care of the plants we preserve as their own family,
wild fruits, wood trees and flowers, so that the cacao can still taste like
when I was a child, fresh in baba the aroma was already incomparable,
to other cacaos without even being fermented.
When the cacao carefully harvested it goes direct (within a max of 6h) to
our central fermentation station and then we dry it after the proper
process. They reveal the character of their different places of origin,
harvest, weather, soil, altitude

Harvest time
September - December, May - June,

Genetics
Criollo Nacional

Fermentation
Centralized Fermentation
in Woodenboxes out of local savage wood. Rotation 48+24+24, total time 98-108 hours, Drying protocol: 3 rotations pre Day slow drying under shade, 6-9 days. (6,9-7% export humidity)

Flavour profile
Floral: Orange Blossom, Jasmine
Fruity: Red Fruits (cherry, raspeberry, cranberry) Dark fruits (plum, raisins, figs) Citrus (grapefruit, orange peel) tropical fruits ( banana sugar, mango) Earthy and grassy notes can be featured moving into woody real of oak, Eucalyptus, pine