Fine Aroma and CCN51 Cocoa Products 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.
Cocoa Nibs
Our cocoa nibs are produced from carefully selected Ecuadorian cocoa beans that have been roasted and crushed to preserve their rich cocoa flavor and natural characteristics. These crunchy pieces of pure cocoa are valued for their intense chocolate taste and nutritional benefits.
AgroGesta BRIPO cocoa nibs offer a clean, authentic cocoa experience with the unique flavor profile that distinguishes Ecuadorian Fine Aroma Cocoa in international market
Cocoa Mass
Our cocoa mass is produced by finely grinding premium Ecuadorian cocoa beans into a smooth, homogeneous paste containing both cocoa solids and cocoa butter. It serves as the essential foundation for high-quality chocolate production and cocoa-based products.
Manufactured using carefully selected Fine Aroma Cocoa beans, our cocoa mass delivers the authentic flavor, aroma, and consistency required by chocolate makers worldwide.
Cocoa Butter
Cocoa butter is extracted from selected Ecuadorian cocoa beans and offers exceptional purity, functionality, and flavor. Its smooth texture, delicate cocoa aroma, and superior melting properties make it an indispensable ingredient in premium chocolate production.
Our cocoa butter is ideal for manufacturers seeking consistent performance and a reliable source of high-quality cocoa ingredients.
Cocoa Powder
Our cocoa powder is produced from carefully selected Ecuadorian cocoa beans, delivering a rich cocoa flavor, attractive color, and excellent solubility for various food applications. Made from premium Fine Aroma Cocoa, it provides manufacturers with the authentic taste and quality associated with Ecuadorian cocoa.
Designed for industrial and specialty food applications, AgroGesta BRIPO cocoa powder meets the expectations of demanding international customers.
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. Processing dried beans into nibs
Dried cacao beans are cleaned and roasted to develop flavor. They are then cracked, and the lighter outer shells are removed through winnowing, leaving the edible inner pieces known as cocoa nibs.
Dried beans → Cleaning → Roasting → Cracking → Winnowing → Cocoa nibs
8. Grinding the nibs
Roasted cocoa nibs are finely ground, releasing their natural cocoa butter and forming a smooth, thick paste called cocoa mass or cocoa liquor. Despite its name, cocoa liquor contains no alcohol.
Cocoa nibs → Grinding → Cocoa mass / cocoa liquor
9. Cocoa mass into butter and powder
Cocoa mass is pressed under high pressure, separating it into cocoa butter and a solid cocoa cake. The cake is then crushed and finely milled to produce cocoa powder.
Cocoa mass → Pressing → Cocoa butter + Cocoa cake → Milling → Cocoa powder
10. Natural Cocoa Powder & Alkalized Cocoa Powder
Natural cocoa powder is made by finely milling cocoa press cake without alkalization. It retains its natural acidity, lighter brown color, and characteristic cocoa flavor.
Cocoa cake → Crushing → Fine milling → Sieving → Natural cocoa powder. Alkalized cocoa powder is treated with an alkaline solution to reduce acidity and modify its flavor and color. The treated cocoa cake is then finely milled and sieved, producing a smoother powder that can range from reddish brown to very dark brown.
Cocoa cake → Alkalization → Drying → Fine milling → Sieving → Alkalized cocoa powder
11. Export Packaging Options
Cacao and cocoa products are packed in food-grade, export-ready materials selected according to product form, volume, shelf-life requirements, and destination. Products → Food-grade inner protection → Bag, carton, or drum → Palletizing → Export shipment. Packaging sizes, materials, labeling, and pallet configuration can be customized according to the buyer’s requirements and destination-market regulations.
12. 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)
13. 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.
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