ec-arriba-nacional
Arriba Nacional
Ecuador reviewed
Nacionaladmixture
Ecuador's historic native cacao type, valued for a delicate floral character known as the 'Arriba' aroma — a name traders gave to cacao coming from 'up-river' of the Gulf of Guayaquil. Much of the current crop is genetically admixed with introduced clones.
| Country | Ecuador |
|---|---|
| Growing region | Americas |
| Coordinates | -1.50°, -79.60° (approx.) |
| Elevation | 0-600 m |
| Producer | regional |
| Genetic groups | Nacional, admixture |
| Traditional class | Nacional |
| Also known as | Cacao Arriba, Nacional |
| Bean notes | Predominantly pale to pale-violet cotyledon. The modern Nacional crop is heavily admixed with introduced clones, especially CCN-51; surveys estimate well under 10% of Ecuadorian cacao is heirloom Nacional. |
| Harvest season | main Mar-Jun; smaller crop Oct-Feb |
| Fermentation | Box or heap fermentation, commonly 3-5 days. |
| Drying | Sun-dried on patios or raised platforms. |
| Flavour | floral · jasmine · soft spice · mild cocoa |
| Updated | 2026-05-22 |
Sources
- Motamayor et al. 2008, 'Geographic and Genetic Population Differentiation of the Amazonian Chocolate Tree (Theobroma cacao L.)', PLoS ONE 3(10):e3311
- Loor Solorzano et al. 2012, 'Insight into the wild origin, migration and domestication history of the fine flavour Nacional Theobroma cacao L. variety from Ecuador', PLoS ONE 7(11):e48438
- Chocmod — Cacao Arriba, an Ecuadorian taste treasure, https://www.chocmod.com/en/chocolaterie/26-arriba-cocoa