Brown chocolate is a business established in 2018 in Milan, Italy to bring Ecuadorian high-quality Cocoa beans closer to our European customers. All our products are made in Italy with our own exclusive Arriba Nacional beans, which are hand selected and artisanally cleaned, guaranteeing true single origin.History and plantationAt the parallel 0 in the foothills of the Ecuadorian Andes Mountain Range from the face that looks towards the Pacific Ocean, in the early years of the 60s. our parents, along with other neighbours settled on the banks of the Rio Blanco, giving rise to the 'Piedra ve Vapor' community.Full of hope and with the dream of cultivating the precious and highly valued Cocoa fruit, this began a new life in those virgin lands.WhetherThe cultivations of Arriba Nacional extend for hundreds of hectares surrounded by fruit trees and with a constant average temperature of 28C, they give rise to one of the best fine aroma Cocoa recognized by the ICCO (International Cocoa Organization).FermentationOne of the most important phases is the fermentation that takes 4 to 6 days, reaching a temperature of 50 C that generates different chemical reactions that allow it to release and intensify its characteristic aromas, and prevent the Cocoa bean from germinating.CleaningOnce the product finishes its natural drying process under the sun there is the phase of manual cleaning , removing any impurity or foreign particles. The importance at a socioeconomic level that we give to this phase, is the exclusive use of female workers.Toasting The roasting is rigorously carried out with our special time-lapse elaboration method in which it manages to develop its delicate aromas.
