Cacao Powder: Arriba

Short Description

Our cacao is unique to a particular part of Ecuador, where the environment creates this single variety of cacao. Through an exceptional combination of climate, soil, and sun, Arriba Nacional-Fino de Aroma is born. This cacao, prized among the international chocolate trade, can only be found in the rainforests of the low-lying La Costa Region.


Our cacao pods are harvested once mature and yellow to reddish brown in color. Each pod is split open to reveal dozens of little beans that are coated in thick white, sweet pulp. After exposing the beans and their pulp, the cacao beans start to germinate and are quickly sent to be fermented. The beans are placed in fermentation boxes, where microorganisms react with the sweet pulp, initiating the fermentation and heating up the beans. Over the next five days, a series of reactions occur, causing the pulp to break down, heat up and ultimately cure the bean. This process breaks down the bean’s cell wall and results in beneficial chemical changes that are responsible for the flavor, color and nutrient availability. Once cured and dried, we remove the shell and gently crush the bean into nibs. The nibs are melted into a thick paste and pressed to separate the solids (cacao powder) from the liquids (cacao butter) resulting in a pure, simple yet exceptionally flavorful powder.


Arriba cacao powder has a fruity, earthy chocolate flavor and can be used just like cocoa powder in recipes.


The La Costa Region in Ecuador sweeps from the Pacific Ocean in the west, to the base of the towering Andes Mountains in the East. The region is a composition of ample plains, hills, several types of forests and crystal clear rivers.

La Costa Region, Ecuador

VarietyArriba Nacional Fino de Aroma
OriginLa Costa Region, Ecuador


Typical nutrition per 100g

Calories from Fat274.59
Total Fat30.51g
Saturated Fat19.4g
Trans Fat0g
Total Carbohydrate39.03g
Dietary Fiber21.22g
Total Sugars1.02g
Vitamin A0IU
Vitamin C0mg