ORGANIC-ECUADOR .:::: Organic Products from Ecuador

We own an extention of 494 hectares where the delicious cocoa of delicate aroma is produced. The well-known Ecuadorian cocoa of “delicate aroma” , in fact, it belongs to the Ecuadorian humid forest. Our product which comes from trees of local and trinitario type, they produce big almonds with cotyledons lightly maroon coloured, which develop a delicate chocolate aroma joined with a flowering taste. The special care during the fermentation process let us guarantee a homogeneous quality on our product, which once it is dried, it keeps the average weight for over 120g with a humidity of 8% around. These positive and caracteristic details of our production are added to our culture of service; our personnel has been trained by experts in the industrialization and exportation of cocoa, so that we are able to offer to our clients a product free of impurities or defects to avoid the expensive processes of pre-selection or industrial cleaning The excellent quality of our product, the careful service and continuous post-sale feedback let us offer you the best “ ORGANIC COCOA OF ECUADORIAN AROMA” that you require. We pack our product into jute sacks of 150 pounds with a maximum of 363 sacks per container. We can also send samples to agree the quality before shipment.

Certificaciones

Cocoa .- Generalities

Theobroma Cocoa L. It is the scientific name of the cocoa tree. Theobroma, in greek means "Greek Gods Drink” , cocoa comes from nahuatl "cacahualt".

The scientific name has an L at the end, which is the first letter of the last name of a Swedish naturalistic who clasified this plant (Carl von Linné).

The word cocoa can have three meanings very related one to each other:

1. First, the word cocoa means: The cocoa tree fruit, which is the clump that grows on its stem with the seeds inside the fruit.

2. In second place, the cocoa is also the product that results from the fermentation and drying of the seeds of the cocoa tree fruit. Having this meaning, the cocoa is the basic component for the chocolate.

3. In third place, the name of cocoa is also given to the powder which is gotten by grinding the seeds and by extracting (totally or partially) the cocoa butter.

We export to USA, Europe and Japan.