our
UNIQUE
INGREDIENTS
All the products we use at Mashpi Chocolate are grown in an agroecological and regenerative way, within food forests.
We invite you to discover them!
CACAO
NACIONAL /
FINO DE AROMA
Of the cacao varieties in the world, the “Nacional”, native to Ecuador, is the most valued for its complexity of flavor and aroma. At Mashpi Chocolate we contribute every day to its conservation.
Despite these qualities, the most popular, a hybrid variety know ans CCN51, cocoa is the most planted in Ecuador: because it was developed to produce more and be more resistant to diseases and fungi, its yield is much larger, but the flavor suffers as it is very plain and of low quality. CCN51 is characterized by having reddish and orange tones.
When CCN51 is planted near Cacao National forests, both species intersect (due to cross-pollination) and the Cacao Nacional loses quality. For this reason, at Mashpi Chocolate we exclusively grow ancestral varieties of Cacao Nacional and choose the seeds of the best fruits to reproduce their characteristics. We also focus in educating our neighbors and nearby farms of the impacts of CCN51, the benefits of regenerative agriculture and providing seeds and seedlings of Cacao Nacional to expand the impact of our project.
ECOLOGICAL CULTIVATION
Naturally, Cacao evolved within the forest and for this reason we cultivate in a diverse type of planting, sometimes called agroforest, analog forest or food forest.
To date, there are more than 250 species of fruit trees, palms, ornamentals, medicinal trees, and many other species that have arrived voluntarily.
We care for our trees in an organic and regenerative way out of conviction, but also to preserve the ancestral characteristics of Cacao Nacional Fino de Aroma.
In a good cocoa plantation the birds sing almost all day, you see many butterflies, you hear crickets, you see agoutis. It is a pleasure for all the senses! Come experience it!
ANTIQUITY
years old. THIS VARIETY, ORIGINARY FROM ECUADOR IS very antique
WE CONSERVE
VARIETIES OF NATIONAL COCOA / FINE AROMA
*
DIVERSE PLANT SPECIES COEXIST IN OUR CACAO LANDS
OTher
INGREDIENTs of andean CHOCÓ
ANDEAN CHOCÓ PANELA (RAW SUGAR CANE)
This product is an essential part of Mashpi Chocolate. We are pioneers in the use of panela to replace refined sugar. Its consumption contributes to creating a healthier, cleaner and fairer world.
It is made by hand and for this reason, it maintains a large amount of minerals and nutrients.
It is produced organically by farming families from Pacto, in the Chocó Andino Biosphere Reserve. For the production of this panela, the harvest method is not used (cutting everything and then burning the waste and the land), but rather a selective harvest of the cane is done, without leaving the soil uncovered. With their work, they demonstrate a great love for the land, working hard to maintain their peasant ways of life in an increasingly urban and mechanized world.
They daily create a different development model, clearly opposed to metal mining that threatens to destroy this heritage.
CALAMONDÍN
Citrofortunella microcarpa
Also known in the USA as Calamansi Orange. It is a very acidic citrus fruit that has the peculiarity of having an edible, sweet and very aromatic peel. For this reason, we use the rind to make a chocolate bar with spectacular citrus aromas. This is one of the species that grows in our food forest. It is native to Asia.
MACAMBO / BACAO
Theobroma bicolor
We use the seed of this cousin of cocoa. We dry it, chop it and put it in the chocolate. These crunchy, nut-like bits provide a unique texture and flavor. It has a high protein and fiber content, ideal for improving health.
The origin of the macambo is apparently Amazonian, but it has also been distributed since pre-Columbian times in the Chocó bioregion and north to Mexico.
The macambo tree provides shade for other species such as cocoa, humans and agoutis.
COFFEE
Coffea arabica
Mocha bar? Think again! this is actually a coffee bar.
Roasted and ground especially for this purpose, the coffee used in this solid form or your morning Joe comes from our sister regenerative agriculture program, Reserva Intillacta. The secret of good coffee lies in caring for the soil, good post-harvest, and loving roasting. The beauty of coffee is that it is planted under the shade of other trees, providing a habitat for many other species. We use high-altitude coffee since it has a set of special aromas and a characteristic “I-want-more” flavor!
GUAYABILLA
Eugenia victoriana Originally from Chocó! It is a small tree, with a showy appearance, with fruits of a very striking color. Its peel is thin and its pulp is abundant, acidic and aromatic. Try this gem built into our bar!
SALAK
(Salacca zalacca)
It is a palm tree native to Indonesia that we grow in our food forest. The shell is composed of spiny scales that resemble reptile skin. The pulp is white, aromatic, firm and crunchy, with a sweet and sour flavor.
