From bean to chocolate: Ecuador conquers the taste buds. Ecuador is no longer just a producer of cocoabeans, the raw material for chocolate… For the past decade, it has also been a chocolate-producing country, rivalling the best traditional brands to be found in Europe. "Each bean has a special, different flavour," says Santiago Peralta, founder of Pacari, a successful Ecuadorean brand of fine organic chocolate. Mr Peralta says the quality of Ecuador's chocolate is due to the country's diversity in terrain and equatorial location on the equator. On a recent site visit, ADM Cocoa and Cargill both agreed that cocoabeans from Ecuadorian origin were the best tasting for chocolate. Cocoa from Ecuador is classed as a 'fine flavor' bean, a category of uniquebeans that give a floral or fruity flavor. UniqueFlavorProfiles for Artisan Chocolate. Ecuadoriancocoa offers a unique taste experience. You’ll findThese beans have a unique taste with mild acidity and a deep cocoaflavor. They are perfect for making blends and baked goods. Cocoa Production Trends and Key Regions. The cocoabeans from Ecuador are very famous for its specific fine aroma, they even have a separate class worldwide: Arriba cocoa. Cocoa plays a very important rol in Ecuador´s history and economy. Discover the finest Ecuadorian cacao beans with uniqueflavorprofiles. Ideal for chocolatiers seeking premium, single-origin beans.