It is selected in Ecuador in the province of Bolivar and in the province of Esmeraldas thanks to cooperation and development agreements with small growers.
Hazelnut, banana and citrus notes. Fresh and delicate.
Arriba, more properly cacao of Nacional type, is genetically a Forastero cocoa that is believed to have undergone a mutation. It is classified as a fine cocoa due to its characteristics. Cocoa fermentation lasts 4 days.
- Process: cleaning, sterilization, roasting, grinding, packaging
- Presentation: nibs
- Packaging: 1kg per bag
- Storage: the product must be stored in a cool, dry, odor-free place, at a temperature of 57- 68°F | 14-20°C
- Shelf life: 30 months
- Allergens: may contain traces of soy and milk
||Country of origin
|Arriba Victoria cocoa nibs
Average nutritional values per 100 gr
||UNIT OF MEASURE
||616 - 2547
|Of which sugars
|Of which saturated fats