Cacao Fino de Aroma

We produce Cacao Fino de Aroma

At PermaTree we produce Cacao Fino de Aroma. Fruity and flowery aromas and flavour with nutty malt notes. This is the characteristic flavour of Cacao Fino de Aroma that distinguishes it from other cocoas in the world. The Fino de Aroma denomination is an International Cocoa Organization (ICCO)* classification, which describes an exquisite aroma and flavour.

Only around 8% of the cocoa produced in the entire world is Cacao Fino de Aroma.

76% of Cacao Fino de Aroma produced in the world is grown in Colombia, Ecuador, Venezuela and Peru.

Origin & History

Drinking chocolate dates from pre-Colombian times to the Native American civilizations that populated Central and South America. It was particularly favorited by the Mayans who considered it a sacred gift from the gods.

Traditional knowledge and practices related to cocoa cultivation, consumption, transport and marketing are part of a process of historical and cultural construction that have remained unchanged over centuries. Recent studies in Palanda, county in the province of Zamora Chinchipe, show that at least one variety of Theobroma Cacao has its origin in the Upper Amazon, according to archaeological evidence found in the culture called Mayo -Chinchipe where confirmed use of cocoa from 3,300 BC in Santa Ana -LaFlorida site located 1,040 meters above sea level.

Ethical & Authentic

There are plenty of delicious chocolates around the world, but when choosing the ingredients, one should not only look at the price, but also at the quality, and whether the raw material comes from an authentic and sustainable source.

If you consume Starbucks or Nestle (global big brand) chocolate, most likely its not ethical because:

1. Labor Practices
Child labor, and in some cases, child slavery, are common practices on West African cocoa farms, where 75% of the world’s cocoa is produced. Children on cacao farms may endure long workdays, using heavy and potentially dangerous tools to harvest cacao pods.

2. Ingredients

Safe bet is to choose chocolate bars and chocolate-containing products that do not contain palm oil. Try to buy chocolate with no sugar much more healthy. Also try to eat chocolate with no diary /milk because studies have found that by adding milk this actually blocks the absorption of antioxidants in chocolate(!) While processed chocolate may taste delicious, the benefits of cacao are only found in the raw form.

3. Production Practices

Nearly all cacao is grown in West Africa or Latin America, and additives like vanilla and cane sugar are also grown in far-away places like Madagascar, Indonesia, South America, and Thailand. Keep in mind that consuming chocolate certainly doesn’t make your carbon footprint any smaller. It is also important to recognize that chocolate is a luxury and enjoy it as such. Make the best, most informed decisions you can, and savor each bite of it.

Currently in Ecuador its a real challenge as small organic cacao farm to live from selling cacao. We hope we can help and change this for the future. Let us know if you believe you can help us in this endeavor.

BTW previously we wrote a blog article step by step guide of cocoa to chocolate