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Single Origin - Ecuador.
Our cacao comes from one of the world's most recognized fine aromatic cacao varieties, Arriba Nacional. Arriba Nacional is native to the Amazonian basin and river valleys of Ecuador. The name "Arriba" originates from historical river trade meaning "upriver"and is selected for its exceptional quality, natural depth, elegance and unique complex flavour profile.
Arriba Nacional are one of the two rarest, most prized fine-flavor cacao varieties in the world.
Awards & Certification: Certified organic - Bio Code: NL-BIO-01 - and an award-winning, 100% Ecuadorian fine-aroma cacao variety
Classified as a premium Ceremonial Grade. Therefor this cacao is traditionally used in ceremonial contexts.
Global Production: Extremely rare (less than 1% of global production).
Flavor Profile: Arriba Nacional is celebrated for its punchy, perfume-like floral aroma (often likened to orange blossom or jasmine) - Features an intense chocolate foundation complemented by light floral acidity, subtle citrus notes, and distinct tropical, nutty, and malty undertones.
Fermentation & Drying: Meticulously fermented in wooden boxes to build deep flavor precursors, then traditionally sun-dried on patios to lock in stability and clean brightness. The beans have not been roasted, and are a raw agricultural product for further processing.
Pure Cacao. No GMOs. No additives.
Ethics: The cacao is ethically sourced in collaboration with small farmers and cooperatives, all certified organic and committed to responsible cultivation and harvesting.
Rarity & Market Status: The Arriba Nacional represent the top-tier "fine aroma" designations by the International Cocoa Organization (ICCO), commanding high prices among artisan bean-to-bar chocolaters looking for single-origin distinction. Pure strains are heavily guarded due to historical disease outbreaks and the dominance of high-yield industrial hybrids (like CCN-51) -
This cacao paste has a rich, rounded aroma and a clean, deep flavour. This cacao is suitable for hot drinks, cooking and handcrafted chocolate. Suitable for both simple cacao preparations and more advanced chocolate recipes or for making chocolate from scratch with cacao in its purest form.
Your desire, your fantasy. -
If your cocoa liquor has a dull surface or thin, white patches, it has experienced what is professionally known as blooming (fat bloom).
This typically happens during transport or storage if the product experiences temperature fluctuations. When the cocoa liquor gets warm, the natural cocoa fats melt slightly and rise to the surface. As it cools down again, the fat crystallizes, leaving a thin, light film.
Important to know as a customer:
It is NOT mold: It is pure cocoa butter and a completely natural physical reaction.
No impact on quality: The taste, nutritional value, and shelf life remain fully intact.
It disappears when melted: As soon as you melt the cocoa liquor down for cooking, baking, or making your own chocolate, the layer disappears, and the mass regains its uniform, dark color.
In other words, this is a purely cosmetic phenomenon, and the product is 100% flawless and ready for use.
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Energy: 2544 kj / 608 kcal
Fat: 52.3 g – of which saturates: 32.4 g
Carbohydrate: 29.8 g – of which sugars: 0.9 g
Dietary fibre: 16.6 g
Protein: 12.9 g
Salt: 0.02 g
Kalium: 0.83 g
Vegan
Gluten Free
Sugar Free