Eco Cacao Ecuador Single Origin Chocolate

Eco Cacao — Ecuador

Located in the coastal Esmeraldas region of Ecuador, EcoCacao is committed to preserving and regenerating the forests of Punta Galera, which is the last reasonably sized humid tropical forest next to the sea in the country.

Available in the Large 3 oz Adventure Bar or in 0.4 oz Tasting Tiles - in your choice of Extra Dark 85% and/or the Dark Milk coming in at a big 62%.

• Origin: Ecuador
• Farm: Cooperative
• Genetics/Type: Ecuadorian Nacional Hybrids
• Cacao certifications: Organic, Fair Trade, Direct Trade
• Flavor notes: The dark bar has cherry, fudgey brownie, apricot jam, raisin and raspberry notes and something else interesting I can't quite place but I'm wondering if it is the special wood they use for the fermentation boxes. See what you think. The dark milk bar mirrors all those but has a beautiful creamy veil over all. Not too sweet. Really lovely and subtle.  There are no bugles blaring on this one.
• Ingredients: Cacao, organic cane sugar, organic cocoa butter (milk varieties include whole milk powder)
• Allergens: The dark-milk bar contains milk. (The dark bar is completely vegan)

Notes from Uncommon Cacao: "Several NGOs have worked with EcoCacao and other UOPROCAE members since 2005 on environmental and cacao related projects, most notably a practice known as regenerative agriculture. The aim in this type of farming is to actually restore rainforest within cacao farms, rather than deforest in order to plant cacao. Since 2016, there has not been explicit funding for the regenerative agriculture project, and it has become obvious that for it to survive, the cacao needs to sell at a price that can sustain the training program, management, and audit of the regenerative practices that cacao farmers within EcoCacao are using. Uncommon Cacao partnered with Endorfin to pay regenerative premiums so this important project can continue.

In order to preserve the best varieties, EcoCacao is marking the best trees at all of the farms. They use seeds from those trees to grow saplings to plant in other areas. That helps them be certain that they are selecting for genetics that do really well in this micro- climate. Climate change is heavily affecting cacao in the area."