We are excitedly savouring the terroir of our newest shipment of fine aroma Ecuadorian cacao beans!
Did you know that Ecuador is not only home to some of the most beautiful cacao forests in the world, but also one of the largest cacao producers in the Americas? At ChocoSol, we have long loved Ecuador—its people, its landscapes, and of course, its incredible cacao.
This August, we landed nearly 30 tonnes of flavour and eco-story–packed cacao beans, shipped directly from the Ecuadorian homeland to our gravity-powered eco-factory in Toronto. Each arrival is more than just an ingredient—it is a story of partnership, ecology, and flavour that enriches the ChocoSol journey.
This recent shipment included a special first for ChocoSol: two tonnes of cacao from a new agro-ecological specialist group in Esmeraldas (north-eastern Ecuador) called UPROCRACH. Their beans are carefully fermented for six days—slightly less than some of our other specialty terroirs—before being sun-dreied for four days and certified organic. The result? A flavour that feels alive with the forest it comes from: floral, fruity, nutty, and earthy, all balanced with a smooth chocolate depth. These beans now become part of the ever-evolving ChocoSol cacao assemblage.
Later this September, I will travel to Peru and Ecuador to present at a cacao conference in the Amazon, visit the producers of Esmeraldas, and connect with civil society in Quito. In preparation, and in celebration, I have been working with partners across Ecuador and Venezuela, along with our own ChocoSol taste specialists, to deepen our cacao curriculum. Together, we continue to saborear—to savour—the wisdom and flavours of these forest gardens, weaving them into the fabric of ChocoSol chocolate.
— Michael Sacco,
Founder of ChocoSol