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Dark Arriba Chocolate Los Rios

Ecuadorian Dark Origin Chocolate made with the best cocoa beans, cocoa \”Arriba\”. This chocolate can have 55% or 77% of cocoa and is from the province of Los Rios. […]

Dark Arriba Chocolate Manabi

Ecuadorian Dark Origin Chocolate made with the best cocoa beans, cocoa \”Arriba\”. This chocolate can have 55% or 77% of cocoa and is from the province of Manabi. […]

Dark Arriba Chocolate Esmeraldas

Ecuadorian Dark Origin Chocolate made with the best cocoa beans, cocoa \”Arriba\”. This chocolate can have 55% or 77% of cocoa and is from the province of Esmeraldas. […]

Shortening the Distance to the World of Sustainable Gastronomy

Posted on October 28, 2015 (November 10, 2022) by Canopy Bridge

From the sizzle in a pan, to the feel of cracking open a piece of salak, to the aroma and composition of a dish that, in the hands of the right chef, is best understood as art—culinary culture and much more were on display this year in Latitud Cero, the premier gastronomic congress in Quito. […]

Baking Chocolate

Our cocoa paste is made from 100% fine aroma cocoa, cultivated using agroforestry practices in the Ecuadorian Amazon. […]

The Right Taste at the Right Time: The Future of Colombian Cacao

Posted on October 1, 2015 (November 10, 2022) by Canopy Bridge

Canopy Bridge founder Marta Echavarría was at the 2015 Casa de Chocolate and Cacao de Oro Awards in Bogotá. On September 18th, Swisscontact, a corporation working in economic development, held their third Casa de Chocolate and Cacao de Oro Awards, showcasing and celebrating the exciting expansion of high quality Colombian cacao. […]

A Chocolate Tasting at Canopy Bridge

Posted on September 22, 2015 (November 10, 2022) by Canopy Bridge

If only work could always be so sweet! Our co-founder, Marta Echavarria, traveled to Peru and brought back samples of some of the finest chocolate available. The country is undergoing very significant growth in its chocolate industry and carefully crafted confections are on the rise. In order to learn more about what Peru has to offer and educate our palates, we conducted a blind tasting. We invited chocolate expert Lourdes Paez […]

From chocolate lover to chocolate expert: a personal story

Posted on July 22, 2015 (November 10, 2022) by Canopy Bridge

Canopy Bridge recently had a chance to sit down with Lourdes Páez, an outstanding social entrepreneur working to enhance appreciation for Ecuador’s excellent cocoa and create more value for farmers of the country’s fine flavor beans. Lourdes heads the Academia del Chocolate, an organization dedicated to training and research to improve the quality, recognition and benefits of fine cocoa, and she recently launched a beautiful book dedicated to Ecuador´s rich cocoa heritage, Ecuador tierra del cacao.36″ height=”111″ />

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Rediscover ishpingo: the Amazon’s hidden treasure

Posted on July 14, 2015 (November 10, 2022) by Canopy Bridge

Virtually unknown outside its native Amazon rainforest home, ishpingo (or American Cinnamon) has a deep, earthy, fruity flavor that adds a surprising and hard-to-place dimension to both sweet and savory dishes. Once a promising spice that moved the dreams of adventurers, isphingo deserves to be rediscovered and better known. […]

S A C R E D S E E D S: O R G A N I C C O C O A B E A N S

Our cacao beans are a 100% natural and raw, they haven´t suffered any transformation or any artificial processes; therefore –since they are not adulterated– they are very rich in nutrients and very good for your health.

The quality of our cocoa beans is unique and exclusive, we begin with cob selection in the orchard, and we ferment it in wooden boxes, for a later sun-dry slow and prolonged process under strict technical protocols, finally we peel each bean manually.

Our cocoa beans come exclusively from national fine cocoa of a scent with “arriba“ flavor, worldwide cherished for its delicate, mild flavor and its floral scent.

You can eat the cocoa beans pure or accompanied by other elements, specially if you don’t like your rich bitter flavor. You may grind them to make cocoa power or slice it up to make nibs and sprinkle in yogurt, cereal and ice-cream. […]