Fine Aroma and CCN51 Cocoa Powder 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 Powder
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 – ECC7: COCOA POWDER NATURAL
Scientific name: Theobroma cacao l.
Variety: Fine aroma & CCN51
Primary use: Premium chocolate and confectionery formulations, bakery products, beverages, desserts, coatings, fillings, dairy applications, and industrial food manufacturing
Processing options: Natural/non-alkalized
Fat content: 10–12%
Moisture level: ≤5.0%
TECHNICAL SHEET – ECC8: Cocoa Powder Natural (High Fat Content)
Scientific name: Theobroma cacao l.
Variety: Fine aroma & CCN51
Primary use: High quality chocolate and confectionery formulations, bakery products, beverages, desserts, coatings, fillings, dairy applications, and industrial food manufacturing
Processing options: Natural/non-alkalized
Fat content: 20–22%
Moisture level: ≤5.0%
TECHNICAL SHEET – ECC9: Cocoa Powder AlkaliZED
Scientific name: Theobroma cacao l.
Variety: Fine aroma & CCN51
Primary use: Chocolate and confectionery formulations, bakery products, beverages, desserts, coatings, fillings, dairy applications, and industrial food manufacturing
Processing options: Alkalized/Dutch processed
Fat content: 10–12%
Moisture level: ≤5.0%
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.
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