NACIONAL OF ECUADOR - MOOJO
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ARRIBA NACIONAL VINCES | ECUADOR - MOOJO
NACIONAL OF ECUADOR - MOOJO
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Acopio-Cahabon-Lachua

Nacional 's beans reveal Arriba's typical floral notes, sublimated by intense aromas of hazelnut and chocolate.

Grown on 280 hectares of tropical forests and mountains rich in biodiversity in the Mache Chindul region, this traditional, ancestral cocoa is fermented in bags covered with banana leaves, preserving the richness of its textures and flavors.

We select these beans with the utmost care to guarantee a Grand Cru that has undergone little processing.

Lightly roasted at 105°C (less than an hour), it develops an intensely fragrant flavor profile.100% raw (unroasted), it retains all its natural integrity.

 

FROM THE BEAN TO THE SENSORY EXPERIENCE

Once roasted, the beans are ground on a stone millstone, then shaped into 60g tablets and 240g ritual molds, perfect for tasting and ceremonies.

For a freer experience, they are also transformed into 100% cocoa nibs, available in bulk, ready to be savoured in all their splendour.

Cacao Style
Weight
€9,50
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The floral note of Arriba Nacional is accompanied by an intense nutty note and a powerful chocolate flavor.

Mix the cacao with 250 ml of hot liquid (water, infusion, milk,...)
Temperature of max. 65° in order to keep all the nutritive values

To embellish your drink you can add spices: pepper, salt, cardamom, cinnamon, turmeric, ginger, ... or simply use one of our spice mixes.

cacao is bitter, you can sweeten it with milk (vegetable), coconut sugar, yacon or lucuma.

Other superfoods are great allies:
maca, moringa, camu camu, reishi, shitake, chaga, vanilla...

It is advisable to use a frother in order to mix well and obtain a smooth and silky texture.

Crushed, the cacao can be used to sprinkle your granolas, energy balls, yoghurts, ...

By letting your cacao cool, you will have an excellent base to make your smoothies & shakes.

It can also be added in your sweet preparations, pastries, coulis, cookies, homemade pralines, brownies, chocolate bars, ...

Of course you can also simply crunch it, the pleasure becomes infinite!


Light - 5 to 10g
Medium - 15g
Strong / Medicinal - Between 30 and 50g

This 100% cacao invites you to take full advantage of all its virtues & flavors.

It contains theobromine which has a stimulating effect.

For children and pregnant women, a light to medium dosage is recommended.

These dosages are indicative. The effects will be different
from one person to another (body, structures & sensitivities,
current activity, positioning of the stars...)

Listen to yourself :-)

It has anti-oxidant properties.

Its high magnesium content and the amines present in cacao make it an outstanding superfood.

It is one of the richest foods in magnesium, a mineral essential to the proper functioning of the body.

The alkaloids present, including theobromine, play the role of natural stimulant.

Raw cacao is a nutritional gold mine! It is rich in fiber, calcium, potassium, phosphorus, beta-carotene, omega 6, trace elements such as iron, copper, selenium and zinc.

As for vitamins, cacao contains several vitamins A, B1, B9, C and E.

cacao naturally calms and soothes, it acts beneficially on the cardiovascular system by dilating the veins and increasing the blood flow, but also the oxygen supplying the brain.

The molecules it contains promote the production of endorphins (the famous pleasure hormone), which explains this feeling of well-being felt.

Pour 100gr :

Valeur énergétique 2469kJ (599kcal)
Lipides 53,3g dont acides gras saturés 30,2g
Gras trans 0g / Cholestérol 0g
Glucides 5,21g dont sucres 0,3g
Protéines 13,3g
Sel <0,01g

ARRIBA NACIONAL

These ancestral Nacional beans possess an organoleptic finesse worthy of the finest Criollos.

Today, only 5% of Nacional beans remain in Ecuador, and Mono Bravo is one of the few plantations where this variety is grown exclusively, in a woodland environment rich in biodiversity.

Low-temperature roasting preserves the delicate, floral character of these beans.

Nacional Mono Bravo Ecuador

MONO BRAVO

On 280 hectares of tropical forests and mountains rich in biodiversity in the Mache Chinda region are farms growing traditional Nacional cacao of ancestral variety.

These Ecuadorian farmers are proud of their Arriba Nacional, preferring to ferment their beans in bags covered with banana leaves to reduce acidity without losing the richness of texture and flavor.

THE GOLDEN AGE

cacao grew naturally in the region in the mid-17th century, when 45,000 trees were under cultivation, rising to 145,000 by 1780.

The first cacao boom (1763-1840) was triggered by the liberation from tariffs that the Spanish crown had maintained during colonial times in its American possessions.

The real cacao boom, the second in history, occurred after 1880, with the expansion of large cacao plantations in Ecuador. At the beginning of the first decade of the last century, two plagues hit Ecuador, decimating production from 170,000 tonnes a year to 10,000 tonnes.

It was the twilight of the golden age of "Grand Cacao". The haciendas eliminated cacao cultivation and turned their efforts to banana production. It took Ecuador around 70 years to once again produce over 170,000 tonnes a year. Arriba" cacao continues to be recognized the world over, but for how long before it disappears altogether?

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NACIONAL OF ECUADOR - MOOJO
acopio-LACHUÁ
Acopio-Cahabon-Lachua
ARRIBA NACIONAL VINCES | ECUADOR - MOOJO
NACIONAL OF ECUADOR - MOOJO
acopio-LACHUÁ
Acopio-Cahabon-Lachua
ARRIBA NACIONAL VINCES | ECUADOR - MOOJO

NACIONAL D'EQUATEUR

€9,50

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