Our chocolate

The Esmeraldas province... "It is a jewel of nature nestled in the heart of a tropical forest." Green and generous, its lands are bordered by the Pacific Ocean, and cocoa is cultivated in chakras, a farming system similar to agroforestry that allows the farmer to combine crops ranging from cocoa to fruits such as oranges, mangoes, soursop, plantains, coconuts...

It is a bean produced at high altitude, at 400m, whose fruit ripens slowly and for which the fixation of the aromas and flavours takes more time. The influence of the descent of the Andes mountain range provides a mild microclimate that explains the nobility of the Santo Domingo variety. Although it is not organically grown, the production of our Santo Domingo is part of a sustainable agriculture approach thanks to the passion of a producer. Constantly on the lookout for the Arribas best suited to the region, he endlessly refines the care given to his cocoa trees. When tasted, this chocolate is characterised by a small, surprising woody touch that grows to give way to floral notes of jasmine (characteristic of Arriba) and to finish with a note of red fruit... reminiscent of blackcurrant...

Bordered by the Pacific Ocean, Manabi is a hilly province with lush vegetation. Our cocoa trees, which grow at an altitude of 400 metres, are influenced by both the sea air and the climate of the highlands. Very chocolate-flavoured, this Ecuadorian grand cru is characterised by its red fruit notes, particularly those of redcurrant, and its subtle acidity. Finely lumpy and with a very controlled bitterness, it stands out for its exceptional length in the mouth.

Manabi is also one of the most active provinces in the country. Its seaport, specialised in the transport of agri-foodstuffs, generates employment and is distinguished by its economic dynamism. Equacacao, through its sustainable approach, participates in enriching the solidarity economy of this region.

Texte de la région du produit