Fine Aroma and CCN51 Cocoa Beans from Ecuador
Partner with us for consistent quality and contract reliability.
Our farm: Finca Valle Dorado
We are a local farm based in Jipijapa, Ecuador, a region known for its ancestral agricultural heritage. Our goal is to grow sustainably by combining traditional farming knowledge with modern practices.
We own 150 hectares of farmland in Jipijapa, Ecuador, with strong adaptability and soil fertility.
Cocoa Beans
Ecuador is recognized as one of the world’s most important cacao origins, with archaeological evidence indicating that some of the earliest known domestication and use of cacao occurred in the Ecuadorian Amazon over 5,000 years ago. Combined with fertile soils, tropical climates, and generations of expertise, these unique conditions have made Ecuador the leading source of premium fine-flavor cacao.
We offer carefully selected Ecuadorian cocoa beans, including the world-renowned Fine Aroma (Nacional) and CCN51 varieties, available in three distinct grades to meet a wide range of quality and processing requirements.
TECHNICAL SHEET – ECC1: G1 (GRADE 1) – FINE AROMA
Scientific name: Theobroma cacao l.
Variety: Fine aroma
Primary use: High‑standard chocolate industry; bean‑to‑bar
Moisture level: 6–8%
Profile: A variety recognized for its specialty aromatic profile and distinctive flavor. Ideal for fine and gourmet chocolate making.
Monthly supply capacity: 105 MT (The buyer may request the possibility of gradual supply increase)
TECHNICAL SHEET – ECC2: G2 (GRADE 2) – CCN51
Scientific name: Theobroma cacao l.
Variety: CCN51
Primary use: Chocolate industry and cocoa‑derivative processing, especially for applications requiring strong‑profile, high‑yield cocoa
Moisture level: 6–8%
Profile: A variety recognized for its aromatic profile and distinctive flavor. A highly demanded variety due to its volume.
Monthly supply capacity: 525 MT (The buyer may request the possibility of gradual supply increase)
TECHNICAL SHEET – ECC3: G3 (GRADE 3) – UNCLASSIFIED / COMMON COCOA
Scientific name: Theobroma cacao l.
Variety: Unclassified / Common cocoa
Primary use: Cocoa‑derivative industry, particularly suitable for processes where a fine sensory profile is not required.
Moisture level: 6–8%
Profile: Cocoa is not subject to specific classification. This does not imply lower quality; it simply has not been categorized as fine-aroma nor distinctive.
Monthly supply capacity: 630 MT (The buyer may request the possibility of gradual supply increase)
From Farm to Export:
Our Cocoa Production Process
At AgroGesta BRIPO, quality begins long before export. Our Ecuadorian Fine Aroma, CCN51 and Commercial cocoa beans are produced through a carefully managed process that ensures consistency, traceability, and compliance with international market standards.
1. Cocoa Cultivation
Our cocoa is grown in Ecuador’s fertile regions, where climate conditions, rainfall, and rich soils create the ideal environment for cocoa production.
We work with sustainable agricultural practices, including:
– Careful nursery and seedling selection
– Soil management and fertilization
– Pest and disease monitoring
– Shade management
– Responsible water use
– Good Agricultural Practices (GAP)
These measures ensure healthy cocoa trees and high-quality bean development.
2. Harvesting
Cocoa pods are harvested only when they reach optimal ripeness.
Manually the pods are harvested to avoid damaging the trees and ensure that only mature fruit enters the production chain.
Key objectives:
– Maximum bean quality
– Uniform fermentation
– Consistent flavor development
– Reduced defect rates
3. Pod Opening and Bean Extraction
After harvesting, pods are opened manually, and the fresh cocoa beans are extracted together with their natural pulp.
At this stage, all damaged, diseased, or defective beans are removed to maintain high-quality standards.
4. Controlled Fermentation
Fermentation is one of the most important steps in cocoa production.
Beans are carefully fermented in wooden boxes or designated fermentation systems for several days under controlled conditions.
Benefits of proper fermentation:
– Development of chocolate flavor precursors
– Reduction of bitterness and astringency
– Improvement of aroma complexity
– Better bean color and uniformity
Our fermentation protocols are designed to meet the expectations of chocolate manufacturers worldwide.
5. Natural Drying
Following fermentation, cocoa beans are dried slowly under controlled conditions to achieve the ideal moisture content.
The drying process helps:
– Preserve flavor quality
– Prevent mold development
– Improve storage stability
– Meet export specifications
Moisture levels are continuously monitored to ensure compliance with international quality requirements.
6. Cleaning and Quality Selection
Before export preparation, beans undergo a rigorous quality assessment process.
Our quality control includes:
– Moisture analysis
– Defect count inspection
– Foreign material removal
– Visual and sensory evaluation
Each lot is classified according to its grade and intended market.
7. Export Packaging Options
Bag specification: New jute or polypropylene bags, 60 kg net (Custom sizes available upon buyer request and seller confirmation)
Pallet type: Euro pallet 120 × 80 cm.
Pallets per container: 21
Bags per pallet: 14 bags (60 kg each)
Total bags per container: 350 units, same bag specifications as above.
Container type: 40‑ft.container
Net load per container: 21 metric tons
8. Export Documentation
Standard shipping documentation provided:
– Commercial invoice
– Packing list
– Bill of lading (B/L) – freight prepaid
– Certificate of origin
– SGS inspection certificate
– Cargo insurance (Institute Cargo Clauses (A) + Institute War Clauses + Institute Strikes Clauses) (according to CIF terms)
– Phytosanitary certificate
– Fumigation certificate (if applicable)
9. International shipments
We work to deliver consistent and traceable cocoa shipments to buyers worldwide.
Port of loading: Guayaquil (ECGYE) and/or Manta (ECMEC), others.
AgroGesta BRIPO’s Ecuadorian fine cocoa. We invite everyone to request product samples and experience first hand the consistency, flavor, and traceability that define our exports.
Contact us today to receive your customized sample package of Ecuadorian cocoa from Ecuador.
Multimedia
