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| Forastero is the most widely cultivated
cocoa (around 80% of all world production). The tree is characterised
as being highly illness-resistant and allows a much higher production
than the Criollo. It is not classified as "Fine-flavoured
cocoa" and is used by mixing it as a base alongside other
superior types. However, there is an exception in Ecuador, the
Nacional or Arriba cocoa. |
Excellent and perfumed, its unquestionable
quality makes it considered "Fine-flavoured cocoa",
like the Criollos and unlike the rest of the Forasteros. Since
its beginnings the best Ecuadorian cocoa was the Arriba, as this
cocoa, only used for exporting, was the one cultivated in the
upper area of the river Guayas (upstream - río arriba).
With the decades, this name became a synonym of quality. |
The Arriba cocoa from Ecuador is the only Forastero considered
"Fine-flavoured cocoa".
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THE COCOA
TYPE: Forastero
NAME: Arriba Superior Summer SELECTO (ASSS)
NUT: Green or yellow and in a large
variety of shapes. Each nut contains between 30 and 40 grains.
GRAIN: Long and flat, dark purple colour.
FERMENTATION AND DRYING: Over one week. Unique case: the fermentation and drying are done together.
TASTE: Perfumed with a bitter-fruity taste.
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Ecuador
was one of the first countries to develop cocoa cultivation. The
famous Nacional or Arriba grows in the upper parts of the river
Guayas. |
| Inside the nut are hidden the
pretty almond-shaped grains. |
