WHAT IS ARRIBA CACAO IN ECUADOR?

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WHAT IS ARRIBA CACAO ?

Have you ever heard of Arriba Cacao

Arriba Cacao is a rare, best-quality kind of cacao beans that can be produced only 2% of over all production of cacao.

It’s called “Cacao National Amazonia” by local people, and said to be the original  strain of cacao.

 

FRUITY FLAVOR 

One of the biggest characteristics of Arriba Cacao is its fruity flavor.

It is expressed as floral but the actual flavor changes according to the area, the harvest year and other factors.

It contains fruity flavor like litchis, and does not contain much the astringency, bitterness.  You can enjoy the fresh flavor of Arriba cacao.

 

THE FIRST and ONLY STORE FOR ARRIBA CACAO in JAPAN

Since 2013, MAMANO CHOCOLATE has been the first and the only store for Arriba cacao. We made long term-relationships with local partners, farmers and associations so that we can make chocolates using cacaos that are not genetically modified, are produced by organic farming method (Chakra farming method), are selected as class A.

As the rising of the  popularity of Arriba cacao, there have been some so-called Arriba cacaos whose falvor or quality is not good enough, even which are mixed with other kinds of cacaos.  If you want to enjoy the true Arriba cacao, MAMANO is the right answer.

 

NATURAL CACAOS PRODUCED IN THE AMANON

The Arriba cacao farms of MAMANO are in Napo Province, Ecuador.

After arriving at the capital, Quito at 2500m above see level by airplane, we head to Napo over the mountains for 4-5 hours by car.

More ride on a ship against the Amazon river for about 1 hour, you can see the farms, which  could be mistaken as the jungles.

 

THE TRADITIONAL FARMING METHODS WITHOUT  CUTTING DOWN TREES

We buy cacaos only longterm direct trading with an association consisted of small farmers with 1-4ha, who agreed with the traditional farming method without cutting trees(organic Chakra farming method).

※Direct trading・・・While fair trade costs some percent of its price for premium, direct trading make it possible to pay farmers double or 3 times higher, and to support sustainable cacao farming.

 

FERMENTATION BY BOX METHOD

The associaiton collects cacao beans from farmers  on certain days, and ferments them.

On the first day of fermentation, cacao beans are stuufed in the upper part of the box, the temperature in it reaches 50 ℃

Several days later, cacao beans are dropped down to the middle part of the box and fermented. After another several days, they are dropped to the lower part and fermented, which is the end of fermentation.  

DRY WITH THE SUNLIGHT

Cacao beans are dried with the sunlight until the water proportion in the beans is cut down to 7-8%/

 

Now, we ask the factories in Ecuador to do roasting and make the basement of our chocolates which follows MAMANO’s original recipes.

After that, we import it by airplane in order to keep the quality.

 

MAKING  CHOCOLATES IN THE SMALL KITCHEN AT AKASAKAMITSUKE

In our kitchen at Akasakamitsuke, Tokyo, we add more arranges to the base chocolates to make ideal chocolates. 

(atomization、smelting)

※All chocolates used in MAMANO are made by our company

 

FINISHING ON BY ONE BY OUR CHOCOLATIER

After making the base chocolates, our chocolatiers process it to ganache, tablets, Bon bons, Chocolate fruits, chocolate shaved ice, and chocolate drinks.

 

PACKAGED CAREFULLY BY OUR STAFF

Packageing is all done by our staff members, and the fresh chocolates are displayed in teh showcase.  We are happy to share our hapiness through our chocolates.  We are waiting you at our store in Akasakamitsuke or our online store.