Drinking Chocolate 72% Ecuador

Our Ecuador Drinking Chocolate unfolds a deep chocolate aroma with fine nuances of malt, dried cranberries, and candied fruits. We recommend at least three heaped teaspoons per 200 ml of hot, non-boiling milk – a full-bodied, bittersweet chocolate experience in liquid form.

Our cocoa beans originate from the Guayas province in Ecuador, a country with over 5000 years of cocoa cultivation tradition. Cocoa bean exports began as early as 1830, making cocoa the first product ever exported from Ecuador. The organically certified cocoa is cultivated by various producer groups who, through this certification, secure stable sales markets for their harvest. Farmers benefit from technical support, microcredits, and improved post-harvest processes.

The cocoa is fermented in wooden boxes for 5 to 7 days and then dried on cement surfaces or wooden tables. Special care is taken to preserve the traditional Nacional genetics, which make the cocoa unique.