ROASTED COCOA BEANS - ECUADOR Hacienda Limón

Aroma Profile: A chocolate-forward profile with notes of caramel, hazelnut, and delicate floral undertones.

Region: Quevedo, Cotopaxi, Ecuador

Fermentation: 4–5 days (average)

Drying: 7–8 days (average)

Variety: Arriba Nacional

Harvest Season: October–February

About the Farm

Hacienda Limón is an internationally recognized cocoa estate located in Cotopaxi Province, Ecuador, one of the world's most renowned regions for producing fine-flavor Arriba Nacional cocoa. Nestled between the Andes Mountains and the Cotopaxi Volcano, the farm benefits from fertile volcanic soils and an exceptional microclimate that allows the cocoa to develop an elegant and complex aromatic profile.

The estate covers approximately 191 hectares and is managed by a team of around 45 skilled workers. As a true single-estate plantation, Hacienda Limón oversees every stage of post-harvest processing, from fermentation and drying to sorting and quality control, ensuring complete traceability and consistent quality.

The cocoa beans undergo an average fermentation period of four to five days, followed by careful drying designed to preserve the distinctive characteristics of the Arriba Nacional variety. Every step of the process is managed with precision to highlight the natural sweetness, floral elegance, and refined complexity that have made Ecuadorian Nacional cocoa one of the most sought-after fine-flavor cocoas in the world.