WHAT MAKES ECUADORIAN COFFEE SPECIAL?
100% Environmentally Responsible
Ecuadorian coffee comes from small producers that treat their crops as they treat their children, with personal care. The whole process is selective because it is done manually which contributes to the richness of the coffee. Being near the equator, Ecuador has increased exposure to the sun compared to other countries, which also contributes to the flavor. Ecuadorian coffee is characterized by its sweetness, and because of the particularities of our diverse geographical conditions you will also find these other attributes in each of the coffees.
The hot air that comes from the pacific crashes against the Andes Mountains and creates a cloud that sits on the edge of the mountains. This subtle moisture makes the coffee from the forest juicy with bright acidity.
In Ecuador, we have multiple ecosystems. In the central Sierra of the Andes Mountains, we have very dry valleys; the coffee suffers most of the year from hydric stress. This results in the beans holding the nutrients to carry them until the rain comes. Making this coffee like the flowers that bloom in adversity very delicate, sweet, and elegant!
In Ecuador by the east side we have the rain forest with many rivers and prolific jungle life. We are connected to the Amazon River and is considered the most bio diverse region of the planet. Because of the amount of water and the endemic trees shade the Amazonian coffee is characterized by being fruity with a grapefruit finish.
WHY CHOCOLATE WHY GALLETTI CHOCOLATE:
1.- The perception of acidity in each bar will be a trip on its own
2.- Only the finest Aroma Cacao is used in our chocolate bars.
3.- 100% natural ingredients
4.- Premium and Sustainable qualities.
5.- Made in Ecuador the birthplace of the finest cacao on earth
6. I - Because all of us deserve and eighty-seven plus
About Galletti Chocolate
It is impossible to talk about Ecuador, without mentioning its Cacao (the word ‘cacao’ was misspelt as ‘cocoa’ once-upon-a-time, in English).
Cacao has its origin in the high –Amazonia, in the area where the borders of Colombia, Ecuador and Peru meet. As an exotic product of symbolic and economic exchange, it was sent to far places both to the North and East. This is how cacao travels all the way from the Amazonia to the Maya and Aztec civilizations, where it was used both as currency and as a sacred beverage, Cacao is known in the Western world thanks to the Spanish that discovered it in Mexico, and later, in 1528, Hernán Cortez introduced cacao into Spain and therefore Europe.
For many years, Ecuador has been recognized as the largest fine or flavored cacao producer in the world. The country produces a special kind of cacao, with floral aroma profiles. When European traders came across it in Gulf of Guayaquil, they asked the merchants where these amazing cacao beans came from. The locals answered “Arriba” – “up-river”, meaning the further up the watersheds of the rivers that reach the gulf. The name stuck, and to this day, this cacao is known in Ecuador as “Cacao Arriba” or Fine aroma. This kind of cacao bean grows successfully only on Ecuadorian soil and its trademark is its fine aroma. In Fact, only 5% of the world’s cacao is labelled as Fine Aroma.
Fine aroma cacao has been tied to Ecuadorian history for millenniums. Recent scientific studies show evidence not only of its early presence, but of its cultivation and consumption by the inhabitants of the South East of what is now Ecuador over 5.000 years ago. Cacao is synonymous with culture, development, identity and heritage; it is about a historical legacy, as ancient and full of splendor as the rivers, forests and volcanoes that characterize Ecuador essence.
Traditionally, Ecuador has been a major producer of cacao. Cacao was exported from the Coast of the Audiencia de Quito (ECUADOR) since the XVI Century. At the end of the XIX Century until the beginning for World War I, Ecuador lived a time of opulence known as the era of the “pepa de oro” (gold bean), being the greatest producer and exporter of Cacao.
Today Ecuador is internationally recognized to be the supplier country for more than 60% of the world’s “fine flavor” cacao production, the raw material that is both required and coveted in the European and American industries for fine chocolate production.
Nowadays, Ecuador not only exports premium cacao, but also produces excellent chocolates.
To obtain the best quality of anything, you need the best raw material to begin with. In Ecuador, climate and geological conditions are so favorable – due to its advantageous position on the equator of the planet – that the soils are rich in nutrients and sunlight is available all year long. These two crucial factors make for a cocoa bean that is so rich in flavor and aroma, that chocolatiers around the world go crazy for it.
Ecuadorian chocolate has not only gained a reputation for its amazing taste but also for the sustainable practices surrounding its production. Producers work together and trade directly with cacao farmers. As a result of an increasing interest for cacao farmers to really put all their experience and knowledge into practice, families and whole regions are getting involved in the process of cacao farming now. Producers are also making it a priority to provide education and to value each individual involved in the chocolate making process. Farmers are now taught about how to take care of the land and to appreciate the value of nature to emphasize the fact that, without conservation, there wouldn’t be forests in which to grow the world’s best chocolate.
Here at Galletti, we take special pride on our fine Ecuadorian chocolate and that is why we want to share it with the world, as with our other products we work on Direct Trade Relationships with Farmer Co-Operatives. Knowing where our chocolate comes from assures us of its high quality. We are all about flavor and Innovation, as coffee roasters we grew to understand the importance of the perception of acidity in regards to the enhancing of the frugal notes and flavors that make some coffees unique, we wanted to bring the same experience to the sweet side of chocolate and because of that we created beautiful combinations that bring the best of both worlds. The relationship between intensity and quality varies depending on the perception and description of the acids that the taster finds during the evaluation. For example, if the taster perceives a citric or fruity acid, the score may be higher, the acid aspect ratio is responsible for the pleasing and delicate taste derived from distinguishable acidity and sweetness coming from the presence of fruit acids and sugars. The noticeable perception of acidity is one of the key taste differences between Fine coffees and commercial coffees, the same occurs with chocolate. In the search of accentuating the acidity perception we have created our chocolate using only 100% natural products to pair our outstanding 100% Ecuadorian Chocolate, elaborated with organic Fine Aroma Cacao on a 55% concentration.
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