Characteristics

Origin: Ecuador

Region: Cotopaxi and Los Rios Province

Type: National Arriba, SAVORU

Genetics: EET 19, 95,96 48 Y 103, HCP Heirloom Cacao 3

Certifications: UTZ by 2020 / Hacienda Limon will be organic in 2021

Flavor Profile

Guantupí:

AROMA: It has a nice citric and malic sourness. A bouquet of flowers, peanuts and yeast can be felt too.

TOASTED AROMA: Its floral and a fruity, with some molasses essences. It also has a nutty and caramelized aroma.

SPECIAL FLAVORS: It has a pleasant coffee bitterness with a floral and caramelized taste surrounded with green fruits.

Limón:

AROMA: It has a nice citric and malic sourness. A bouquet of flowers, peanuts and yeast can be felt too.

TOASTED AROMA: It has some citric, bananas and mango aromas in it; followed by fresh flowers (jasmine), caramel, sweet alcohol, molasses and yeasts.

SPECIAL FLAVORS: Great floral intensity, yeast and wood flavor, intense coffee bitterness, citrus, nuts, hazelnuts and chestnuts with green fruits.

Harvest and post-Harvest

Harvest

October to December; March to April (Main harvest)

Post- Harvest

Limon and Guantupí currently have their own post-harvest facilities which will be modernized and expanded to process the cacao produced in the farm under 12Tree standards.

According to customers' request, 12Tree will determine standard fermentation and drying protocols for for the mix of National clones. SAVORU clon is separated in the harvest and fermented and dry monoclonal.

This is a great time for you to contact us and let us know your preferences.

FERMENTATION VARIABLES:

  • Pre-dry process

  • Percentage of fermentation can be adjusted to client’s needs (usually 70-80%)

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We dry the cocoa in “tendales” by sun. We are going to improve the infrastructure and dry in “marquesinas” with dry beds.

  • Our drying protocols will be carefully developed to ensure that off-flavours are not developed. (usually 6-7%).

  • Slow drying during the first 5 days.

  • Total drying process can take from 3 up to 5 days (depending on the weather).

Story

Haciendas Limon and Guantupi have been selecting ancient 100% national cocoa origins based on their flavor. In Hacienda Limon, 191 hectares have been planted with old Arriba flavor varieties developed by INIAP (National Institute of Agricultural Research). These materials are of the highest possible quality and correspond to the most demanding chocolate makers' criteria. Cocoa beans from Limon are certified Heirloom Cacao by the Heirloom Cocoa Preservation Fund (HCP) and have won international awards, specially for the unique HCP Heirloom Cocoa 3:

  • Winner of the Good Food Awards 2018

  • Bronze and Silver awards at the International Chocolate Salon 2017

  • Silver and Gold awards at the Academy of Chocolate 2016

  • Bronze award at the Academy of Chocolate 2015

  • 2 x Gold stars at the Great Taste Awards 2015

SAVORU:

According to the TASTING PANEL REPORT by Heirloom Cacao Preservation, the cocoa from Hacienda Limon has a “very mild initial profile that persists throughout. Complex nutty and caramelic / honey / malt caramel notes dominate with a background smooth, mild, very low bitterness and astringency chocolate. Has some mild red fruits with a raspberry both ripe and under ripe note including the green “blush” with a slight sour cherry / yoghurt vanilla note”.

ARRIBA:

The only cocoa in the world with its own origin designation, Arriba is considered a flavor grade top quality cocoa. It is known for its mild cocoa flavor with hints of jasmine, berries and strong earthy notes. The six National cocoa varieties in Guantupi and Limon were specially selected for their wonderful perfume, delicate, well-balanced and pronunciated flavor.