The Arriba aroma is part of the Forastero species of Amazonian bean, which is considered to be one of the three finest categories of beans in the world, along with the Criollo and Trinitario species. The name Arriba traces back to a Swedish explorer who smelled the chocolaty aroma while boating along the Guayas River. He asked locals where it came from and they said, “de río arriba,” meaning upstream. Hence, Arriba beans.
Arriba refers more to the type of cacao produced, rather than the specific bean. The bean is typically called the Nacional, or Nacional Arriba, bean. Though growing Nacional beans requires more attention to detail in the fermenting and processing stages, these beans are the key to Ecuador’s distinct cacao flavor. For farmers in Ecuador, cacao is still the most lucrative cash crop. Most of the cacao that is exported goes to the United States, the European Union, or Mexico.
All of our chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten.
Arriba refers more to the type of cacao produced, rather than the specific bean. The bean is typically called the Nacional, or Nacional Arriba, bean. Though growing Nacional beans requires more attention to detail in the fermenting and processing stages, these beans are the key to Ecuador’s distinct cacao flavor. For farmers in Ecuador, cacao is still the most lucrative cash crop. Most of the cacao that is exported goes to the United States, the European Union, or Mexico.
All of our chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten.