Single-Origin Chocolate
Ecuador70%
From the coast to the rainforest.
The taste of Ecuador 70%
- Cocoa
- Fruity
- Berry
Origin
Upstream
‘Arriba Nacional’ is the cocoa that made Ecuador famous. It owes its name to a gesture: anyone in the 19th century who asked where these particularly fragrant beans came from was answered ‘arriba’, upstream. From the upper reaches of the coastal rivers, ‘Arriba’ became the best-known name of origin in international cocoa trade. The variety is one of the oldest in the world and had almost disappeared at the beginning of the 20th century due to a plant disease. What grows today is its legacy: a fine flavour cocoa with the floral aroma Ecuador stands for.
Fair cultivation
Unocace and Kallari
We source our fine flavour cocoa from Ecuador directly through two cooperatives. Unocace is an association of smallholder family farms that has pooled the cultivation of Nacional fine flavour cocoa since the late nineties and markets the beans fairly and traceably. Kallari is an association run by indigenous communities in Ecuador's Amazon region.
Fine flavour cocoa
Grown in the Chakra
In the Amazon region, Kallari's cocoa grows in the chakra. This is what the Kichwa, the indigenous population of this region, call their traditional forest gardens. Rather than in monoculture, the cocoa stands there among many other useful and forest plants. Up to 150 different plant species can thrive together on a single chakra, a system that has evolved over generations. It protects the soil, maintains biodiversity and secures the quality of the beans. Because this knowledge is so valuable, the Amazon chakra was recognised in 2023 as globally important agricultural heritage.
The taste of
Ecuador 70%
- Cocoa
- Fruity
- Berry
- Floral
Arriba Nacional from Ecuador is one of the best-known fine flavour cocoas in the world and is famous for its floral and fruity aroma. The fine balance of origin, recipe and 70% cocoa content unfolds intense cocoa aromas, delicate berry notes and a long finish.
Selected fine flavour cocoa meets Rausch's many years of chocolate expertise.
