MANABÍ, ECUADOR · FINO DE AROMA & CCN-51 · SINCE 1919
Cacao Nacional (Fino de Aroma) and CCN-51 grown in Manabí, Ecuador, since 1919. We supply chocolate makers, processors and importers worldwide as a member of the ANDEANFLAVORS consortium.
Request a Quote & Samples✓ Samples available · ✓ Nacional & CCN-51 · ✓ Export with ANDEANFLAVORS
Our cacao varieties
Two Ecuadorian cacaos for two kinds of chocolate. Choose our heritage Fino de Aroma for premium and single-origin products, or conventional CCN-51 for consistent, cost-efficient volume. Both are harvested, fermented and sun-dried at Hacienda El Habra.
Fine flavour · Fino de Aroma
Ecuador's heritage cacao, internationally recognised as fine flavour and grown in Manabí, part of the historic Arriba region. Its floral, fruity and nutty notes make it the choice for single-origin bars, couverture, bean-to-bar and premium confectionery.
Flavour: floral, fruity and nutty with a long finish · Ideal for: single-origin chocolate, couverture, bean-to-bar · Supplied as fermented, sun-dried beans and semi-finished products
Conventional · High yield
A productive, disease-resistant Ecuadorian cultivar (Colección Castro Naranjal) with a robust cocoa profile and generous fat content. With careful fermentation it is a reliable, cost-efficient base for chocolate, cocoa butter, cocoa powder and industrial blends.
Profile: intense, classic cocoa flavour · Strengths: consistent supply, high yield, large beans · Ideal for: blends, cocoa butter, cocoa powder, industrial chocolate
Photos: Wikimedia Commons contributors (Bernard Gagnon and others), CC BY-SA. Representative images of each variety.
B2B products
For manufacturers and professionals in the food industry. Select a product to request a quote.
Fermented, sun-dried Cacao Nacional and CCN-51 beans in bulk for chocolate makers and processors.
Roasted, cracked Ecuadorian cacao nibs with bold flavour for bakery, granola, toppings and inclusions.
100% ground Ecuadorian cacao, the base for chocolate and couverture. From bean to paste, heritage in every bite.
Pure Ecuadorian cacao butter for chocolate, confectionery, bakery and cosmetics.
Easy-to-melt chocolate drops for pastry kitchens and professional chocolatiers.
Dark chocolate made with Ecuadorian Fino de Aroma cacao, supplied in bulk for manufacturers.
We handle both CCN-51, known for high yield and productivity, and Cacao Nacional, known for premium Fino de Aroma flavour. Tell us your product, volume and destination, and our team will prepare a quote with samples and specifications.
FAQ
We supply Cacao Nacional (Fino de Aroma), Ecuador's heritage fine-flavour cacao, and CCN-51, a high-yield conventional Ecuadorian cultivar. Both are grown in Manabí, Ecuador, and supplied to B2B buyers.
Cacao Nacional is classified as fine flavour (Fino de Aroma) cacao, with floral, fruity and nutty notes prized for premium and single-origin chocolate. CCN-51 is a productive, disease-resistant cultivar with a robust cocoa profile, well suited to blends, cocoa butter, cocoa powder and industrial chocolate.
Yes. Tell us the variety, product and volume you are evaluating through our quote form and we will arrange samples and technical information.
Yes. Hacienda El Habra is a member of the ANDEANFLAVORS consortium, which coordinates the export of Ecuadorian cacao and semi-finished cacao products to buyers worldwide.
Cacao nibs, cacao paste (cocoa liquor), cacao butter, chocolate drops and bulk dark chocolate made with Ecuadorian fine aroma cacao.
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