SINGLE BATCH . ORGANIC . ECUADORIAN CACAO
If you are here, chances are you love chocolate! When you think about it...doesn't everybody? Our passion for chocolate has led us on a journey to produce this AMAZING chocolate bar. We begin by growing organic Arriba de Nacional Cacao in the land where it all started..
Andean Chocolate Company’s Tree-Ta Bar (TM) is an artisenal, single batch, arriba cacao chocolate bar produced in Ecuador. It simply doesn’t get any better than this. Or does it?
The big buzz these days in the gourmet chocolate world is bean-to bar. At Andean we’ve taken it one step further.
We are Tree-To-Bar.
We grow the seedlings. We plant and nurture our trees. We harvest by hand, then ferment and dry our cacao in the Kichwa traditiion. That’s Tree-To-Bean.
Then we deliver our beans to Luis, our chocolatier at Salinerito. Luis is a perfectionist. He went to Switzerland and Italy to study with the best. He will only work with beans that meet his high standards. (That’s kinda who you want in charge of your chocolate!) That’s Bean-To-Bar. We’re pretty much one-of-a-kind. And...our Tree-Ta bars are outrageous.
The Andean Chocolate Company announced today that they have purchased a 100 acre cacao farm owned by the the late Pedro Tomas Aguilar, Shaman of Tuyano. The farm is located in Tena province, Ecuador - on the eastern slopes of the Andes. "Our cacao gets its full flavor from the snow melt, and the rich Andean soils," said founder Chris Werner. "This is the Ecuadorian Oriente, the land where cacao originated. The Kichwa Indains have grown cacao here for generations. We look forward to growing and supplying the global market with organic 100% Arriba de Nacional Cacao."
The Andean Chocolate Company announced today that they have begun planting 6,000 Arriba de Nacional cacao trees at their headquarters in La Palma Dorada.
The root stock was purchased from The Chocolate Jungle, a neighboring cacao farm and chocolate museum.
Ecuador is known for it's two types of cacao - Nacional and CCN51. While the CCN51 is more productive, it is the Nacional varietal which produces the sought after Arriba cacao. The company has also established a root stock nursery to insure the continued quality of their cacao.
The ribbon cutting ceremony for the newly constructed Andean Chocolate Company headquarters at La Palma Dorado Farm was held today in Misahualli, Ecuador. Company founder Chris Werner was joined by Franklin Lucy, President of the Pukachita community and his granddaughter Esmerelda. The building has three offices and living quarters for the general manager - who has yet to be hired. The company will harvest it's first cacao in March of 2013.
Construction has begun on the traditional Kichwa drying beds at La Palma Dorado farm. Four elevated teak platform beds will be used to air dry the cacao beans. This slower process helps draw out the full flavor of the bean.
The beds will be ready for the March harvest.
Andean Chocolate announced today that a scientific evaluation of their cacao has determined that their cacao beans contain gold. Geological studies performed at La Palma Dorada farm by several mining companies have determined that the average gold content per cubic yard exceeds 300 mg of gold. It is theorized that with this high concentration of gold at or near the surface, gold will enter the root structure and be carried and deposited in the pods. The company plans additional testing using advanced microscopes at the University of Wisconsin to prove this hypothesis.
Construction has begun on the headquarters for The Andean Chocolate Company at La Palma Dorada farm. The project was initially delayed by the location of the tomb of Antonio Aguilar, the Shaman of Tuyano. Members of both the Tuyano and Misahualli Kichwa communities make pilgrimages to the cement crypt that holds the remains of their spiritual leader. "When we bought this farm we had no idea, that Antonio Aguilar was revered by the Kichwa Indians. When we understood his importance we altered our plans." said company founder Chris Werner, "It's a win-win for everybody."
The Andean Chocolate Company announced today that they have completed the Yuca harvest at La Palma Dorada farm. Yuca was planted to create shade for the cacao seedlings. The majority of the yuca was donated to the local communities of Misahualli and Tuyano for personal consumption. Yuca, also called cassava, is a staple in the local diet. It has greater nutritional value than the potato which is a similar food source.
Andean Chocolate Company announced today they have completed the planting of an additional 500 Arriba cacao nacional trees. The seedlings were purchased from the local Kichwa community and were developed from their ancient root stock.
Andean Chocolate announced today that they plan to expand their plantation. The Company signed a letter
of intent with the owner of a 300 acre parcel of land in close proximity to La Palma Dorada. Part of the land contains primordial rainforest and is part of the internationally acclaimed Socio Bosque reserve.
The company believes it is important to protect this primary jungle and through its ownership will ensure
that its' original flora and fauna will be preserved for future generations. Acreage adjacent to Socio Bosque
will be planted with Arriba Nacional rootstock from La
A delegation from the Andean Chocolate Company recently made a visit to Confites Salinerito in Salinas Guaranda, Ecuador. Salinerito is a co-op famous for producing single-batch artisenal bars.
Co-op chocolatiers have trained with experts in Switzerland and Italy. They are committed to producing the BEST chocolate in the world.
Luis Gonzalez, the head chocolatier at Salinerito, discusses the nuances of Arriba Cacao with Andean Chocolate Co. CEO Chris Werner.
The Andean Chocolate Company unveiled their first 100% Arriba cacao TREE-TA chocolate bar today. Vanilla Tremble is a 72% cacao bar with Tena vanilla flavoring. The TREE-TA bar gets it's name from the Tree-To-Bar production practice employed by the company. Andean Chocolate plants the trees, harvests the organic cacao and follows the bean through to the final stage..the gourmet chocolate bar. "This is a very exciting time for The Andean Chocolate Co.," said Paula Kletzien, VP Communications. "There are very few Tree-To-Bar chocolate bars being produced. When you have quality control at every level of production you have a superior product."
Cacao beans grown on the Palma Dorada plantation, the primary plantation of the Andean Chocolate Company, were recently tested and analyzed regarding the fermentation processes of the harvested cacao. This analysis was performed by an independent lab and processing facility in Ecuador. The sample was graded as to “well fermented, lightly fermented. Purple (poorly fermented) and Slaty”. The Andean fermentation was rated not only “acceptable” but the fermented beans were rated as better quality compared to the other beans analyzed at the plant in a comparative fermentation sampling. This attests to the attention Andean Chocolate gives to the nurturing of its beans through the important phase of fermentation as it is processed into the finest chocolate in the world. The testing was performed at Salinerito a cooperative company located in the Andes Mountains in the province of Bolívar.
The Andean Chocolate Company announced today that they plan to launch a new line of premium cacao bars infused with the medicinal herbs, spices and fruits of the Amazon. Company owner Chris Werner recently met with Kichwa Indian botanists to learn about the native uses of the indigenous plants. For generations the Kichwa have relied upon the curative properties of their plants, and have integrated them into their daily diet. The health benefits are remarkable. Over the next year the company will introduce a series of new bars. The Andean Ginger & Sea Salt bar is expected to launch in February 2015.
Palma Dorada farm owner Chris Werner accompanied farm manager Franklin Lucy and his team on a planning expedition to the old-growth sector of the farm.
Phase two of the Andean Chocolate Co. expansion plan includes grafting seedlings onto the old growth cacao trees planted by the Shaman of Tuyano. In some cases these trees are 50 ft tall. The plan also includes interspersing new Arriba Nacional cacao seedlings amongst the old growth.
The Andean Chocolate Company announced today that they have begun Phase Two of the company's expansion plan. Palma Dorada farm owner Chris Werner and farm manager Franklin Lucy are planting the first batch of new seedlings that were derived from the 'old growth' cacao.
This new batch of seedlings, from the farm's root stock nursery, will be interspersed amongst the old growth cacao trees, which are known to produce a superior flavor profile.
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