I’ll be in Ecuador later this week, but alas nowhere near “the upriver area of the Guayas River Basin in the lowlands of southwestern Ecuador”. If I were, you know that I would be investigating arriba chocolate and beans with all the assets at my disposal. Instead I’m relying on a post at a very interesting artisanal chocolate blog, Destination Ecuador. ((Incidentally, one of the most visually challenging blogs I’ve seen in a long time; to see the text of links I have to ensure that the mouse is hovering inside the post, which turns the background grey, which makes the yellow text of the links almost visible, if I squint. Whatever their designer is using, I’ll have some.))
The problem seems to be that the Nacional bean — source of arriba chocolate — is susceptible to witches broom, and is being replaced by a variety called CCN-51, and “while a very good quality chocolate can be made from CCN-51, it requires different fermentation and post-harvest treatment from Nacional beans”. It also tastes different. Currently, however, there’s absolutely no incentive for growers or buyers to separate CCN-51 from Nacional. Arriba carries a price premium as chocolate, but the beans don’t, and as a result one could pay the premium for non-arriba chocolate. In other words, a rip-off.
The post is very informative about the forces that act on cacao biodiversity and marketing — and will make me look more carefully at any chocolate I do chance upon.
Like making Chianti in Tuscany from something other than Sangiovese, I suppose…