Ecuador Arriba Chocolate - What is it?

Arriba Chocolate gets a lot of noise trading. But what is it, where they come from and what is really Arriba chocolate?

Made in a narrow sense, the Arriba chocolate from cocoa beans in the lowlands of the province of Guayas in Ecuador. This includes areas in the province of Guayas, Los Ríos and Bolívar provinces () where the upper tributaries of the river and the extension of Guayas, in the strict sense.

LegendSwiss chocolate in the 19th Century, while navigating the Guayas River, the people with freshly harvested cocoa. Seemed to be asking where it came from and she replied: "Rio de Arriba", or current. Since the delicate flavor of Arriba cocoa varieties known. Arriba perhaps have some terroir specific names for beans in the upstream area of Ecuador Guayas, is a certain flavor profile is often characterized bytheir fruity aroma. Climate, the altitude of the sun and shade, soil conditions, maturity, harvest time and the fermentation of bread, all factors that can contribute to the unique flavor profile Arriba.

If the appellation of origin should be determined on the basis of the legends, only cocoa from this area can really only Arriba. However, there are many companies and brands that sell their products from the fashion brand Arriba. Since Ecuadorlargest producer of refined taste and aroma of cocoa, chocolate is a sign of fine taste and aroma of bread. Although many identified Arriba chocolate may be partly based in Los Rios and Guayas region are technically house Arriba cocoa, can come from many other provinces in Ecuador. This may, in the province of Esmeraldas, Manabi, Napo, Orellana, Santo Domingo, Sucumbios and much more. Beans, these areas are not known, and was never seenArriba a different flavor profile.

Another difference is often cited by real chocolate made from beans Arriba chocolate. In Ecuador, there are two kinds of beans, Nacional CCN-51. Genetically, the Forastero Nacional beans. Nacional, however, grows only in Ecuador and the alleged attempt by the growth in other regions, are not the same flavor profiles. CCN-51 is an abbreviation for Collecion Castro NacionalCollection of other Naranjal Castro. Carlos Castro, a well known breeder of cocoa from Ecuador, has a hybrid Trinitario and Nacional, and it was number 51 of his experiments. CCN-51 has higher yields, more disease resistant varieties of beans than the Nacional. This is called "Don Homero" race. Despite the two varieties of beans can produce high-quality chocolate, it has grown only Nacional beans in the past in the country and the historical precedent for variant ArribaProfile is not based on grain Nacional CCN-51. But many of the beans, which are El Salvador, called Arriba chocolate, a combination of CCN-51 beans and Nacional, beans, and they may or may not be from local areas, which allegedly provided Arriba come taste profile.

Finally, it is difficult if not impossible to determine whether chocolate is actually made from pure Nacional corn grown in this area, historically known Arriba EcuadorProduction of specific flavor profile. With the increasing emphasis on traceability and origin, and greater transparency in the chocolate industry, we see the actual availability of Arriba chocolate grows.

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