HCP Heirloom Cacao 5
la Asociación de Productores Agropecuarios Artesanal Nueva Esperanza (ASOANE),
Puerto Quito, Ecuador
Provided by Barbara Wilson & Jose Meza, Mindo Chocolate Makers
Discover Heirloom Designated Cacao Farming in Ecuador
la Asociación de Productores Agropecuarios Artesanal Nueva Esperanza (ASOANE) is an association of 25 producers of artisanal agriculture located in Puerto Quito, Ecuador. Cacao farming arrived to this region over 75 years ago with Nacional cacao brought in from the neighboring Los Rios Province –known not only for its complex flavor profile but its cohabitation with other plants and trees that promote habitats for midge pollinators, birds, and other animals.
Jose Meza and Barbara Wilson, of Mindo Chocolate Makers, work with the ASOANE farmers and provided the beans for submission of their Nacional variety cacao beans for Heirloom designation. Mindo is a bean-to-bar chocolate maker that spans two countries, two continents, over 3,000 miles, and a community they believe includes anyone and everyone who comes into contact with their raw ingredients and finished products. To learn more about their story and how Mindo came to be, visit their website at https://mindochocolate.com.
Learn About the HCP Nursery Projects
In 2018, ASOANE was awarded an HCP grant funded by the Lesley Family Foundation to support the preservation of their heirloom designated cacao. ASOANE evaluated their heirloom trees based on productivity, flavor and genetics and selected 9 trees for clonal propagation through grafting in their new nursery. With the support of HCP and the local municipality, ASOANE is now building new fermentation and drying infrastructure to assure the highest quality of heirloom Nacional cacao, bringing better prices and markets for ASOANE’s farmers.
To read the most recent program report, contact HCP Executive Director, Anne Zaczek at email@example.com
Ecuadorean chocolate made from Heirloom designated farms
The International Tasting Panel had high praise for the beans’ processing and found the chocolate made from them had rich and complex, but balanced caramel and nutty notes, followed by complex fruit and astringent notes with a long-lasting, velvety chocolate finish.
USDA Genetic Profile for cacao beans from Ecuador cacao farm trees