Ecuador
Home of the rare Nacional variety, famous for floral "Arriba" character. One of the most distinctive origins in fine chocolate.
Flavor Profile
Varietals
Fermentation
3-5 day fermentation typical of Nacional. The short ferment is intentional: longer ferments strip the delicate floral esters. CCN-51 (a higher-yield hybrid) ferments differently and lacks the Arriba character; sourcing matters enormously here.
Roasting
Medium roast suits most Nacional. The florals are more heat-stable than Madagascar's fruit acids, but extended high heat will push toward generic nutty/caramel. Bean temp 290-315°F is a reliable target.
Maker Notes
Nacional is naturally lower in acidity, making it approachable for consumers who find Madagascar too bright. The floral notes survive milk chocolate better than most origins. Verify your source: CCN-51 is widely sold as "Arriba Nacional."
More from South America
Highly variable by region. The best Peruvian lots rival Madagascar for fruit complexity; commodity lots are unremarkable.
An emerging origin with genuine diversity. Highland lots from Huila and Sierra Nevada show excellent fruit and floral complexity.
Legendary origin. Porcelana and Sur del Lago Criollo are among the rarest and most prized beans in the world.