Characteristics

Origin: Ecuador

Region: Quevedo, Los Ríos

Type: Trinitario

Genetics: CCN51

Certifications: UTZ/RA certified

Flavor profile

AROMA: It has a caramelized aroma and fruity aroma such as apple and banana. A slight aroma of molasses and yeast with fresh milk can be felt.

TOASTED AROMA: In the aroma you can feel nuts, apple and citrus, molasses, sugar cane, and fresh wood.

SPECIAL FLAVORS: Citric and malic acidity. Followed by a nice coffee bitterness, balanced with fruits, nuts and peanuts.

Harvest and post-harvest

Harvest

March to May; September to December (Main harvest)

Post- Harvest

Cocoa is currently being sold fresh in the local market. However, to sell dry beans with the efficiency and quality required by the international market, a design for the post-harvesting center has been determined with the right equipment and conditions seeking to achieve a balance between technification of processes and physical and organoleptic quality of the cocoa beans.

FERMENTATION VARIABLES:

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

  • Wooden crates

  • Anaerobic fermentation + aerobic fermentation

DRYING VARIABLES:

  • We will use a mechanical dryer with controlled air flow and temperature.

  • Moisture content can be adjusted to client’s needs. Our drying protocols will be carefully developed to ensure that off-flavors are not developed (6-7%).

  • Slow drying during the first 3 days.

  • Total drying process can take from 2 up to 3 days (depending on the weather).

Story

Rio Lindo is located in a region that is known as the “cocoa cluster” of Ecuador. The fertile soils and the favorable microclimate in this region are key for the high cocoa yields that are being produced in Rio Lindo.

The high-yield farm applies a special nutrient mix, intensive pruning, efficient soil management and ongoing rejuvenation of the cocoa trees, with the goal of increasing the lifespan of the crop. Efficient fertigation is a cornerstone to this high productivity, as well as mechanized pruning and harvesting.

12Tree’s sustainability concepts will be applied to increase ecological and social impact, raising the farms’ overall value by delivering sustainably sourced cocoa. Currently, Rio Lindo is preparing to get UTZ certification.