The higher fat content (20-22%) of Ecuadorian cacao powder contributes to a richer and smoother mouthfeel in culinary creations. The increased fat content adds depth and intensity to the flavor profile, resulting in a more indulgent and satisfying chocolate experience. This creamy texture and rich flavor make it an excellent choice for baking, confectionery, and gourmet chocolate production.

The addition of our alkalizing agent in our cacao powder aids in improving its solubility and dissolution properties. This light alkalization acts as a leavening agent for baked good, as well as making it more soluble in liquids and easier to incorporate into recipes. The enhanced solubility ensures a uniform distribution of cocoa flavor throughout the mixture, resulting in a smoother and more consistent final product.

With its balanced fat content of 20-22% and the addition of 2% potassium carbonate, premium Ecuadorian cocoa powder offers exceptional versatility in culinary applications. Its higher fat content ensures stable emulsions, making it perfect for creating smooth and velvety chocolate sauces, mousses, or truffles. Moreover, its improved solubility and dissolution properties allow for easy incorporation into beverages like hot chocolate or smoothies, while its alkalized nature makes it suitable for a diverse range of baked goods, resulting in superior texture and flavor in cakes, brownies, and cookies!

Our cacao is tested by accredited labs and meets safety standards required in the U.S., Canada, and the European Union.

Cadmium Level: 0.39 mg/kg
This is considered low for South American cacao and falls below the EU limit for consumer cacao powders (0.60 mg/kg).

100% Cacao Powder
No fillers, no sugar, no dairy, no preservatives. Just pure, high-quality cacao powder.

Vegan • Gluten-Free • Non-GMO
Naturally suitable for a wide range of dietary needs.

Responsible Farming Communities
We work with Ecuadorian farmers who use sustainable agricultural practices and maintain transparent growing and harvesting methods.

Not Listed by the U.S. Department of Labor
Ecuador is not on the U.S. DOL list of countries where cocoa is produced with child or forced labor for export — a positive distinction compared to many major cocoa-producing regions.

Supporting Better Incomes
Choosing Ecuadorian cacao supports farmers in a country known for producing higher-value fine-flavor cacao rather than low-price bulk cocoa.

Ecuador vs. West Africa
Ecuador produces fine-flavor cacao known for richer taste and higher quality, while most West African cacao is bulk-grade and grown for mass-market chocolate.

Higher Cocoa Butter Content
Ecuadorian cacao often contains more natural cocoa butter (like our 20/22%), giving smoother texture and better baking performance than many lower-fat cocoas.

Flavor Profile Difference
Arriba Nacional cacao delivers smooth, floral, and naturally chocolatey notes — compared to the more bitter, robust profile common in African Forastero varieties.