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.
Harvest Season
Main crop October–February in the coastal lowlands and Manabí province. A lighter second crop may run June–August in some regions. Amazon basin areas (Napo) have a less pronounced seasonal break. Peak availability of fresh-harvest lots from importers: January–April.
Notable Producers
Hacienda Iara (Manabí), Kallari cooperative (Napo/Amazon, Kichwa-run), MCCH/Maquita Cushunchic (southern coast, fair-trade), Conexión (aggregator for fine-flavor Nacional). Always confirm whether you're getting genuine Nacional or CCN-51, many suppliers conflate the two, and the flavor difference is significant.
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.