Scan the QR Code, or enter the 8 digit code on orijin.io and learn mayOro's story and follow her journey from the cocoa bean to the bar.
Farm, Harvest & the Story of Walter
Farm & Harvest
Thanks to its unique climate, Ecuador provides the perfect environment for growing the world’s finest cacao - Cacao Arriba. Recognized worldwide because of its floral flavors and its fruity aromas, the fine flavor cacao represents only 4,7% of the world cacao production. The knowledge about how to grow and harvest it, form part of the heritage of the country and we work with the farmers to maintain that tradition. The best seasons to harvest the fine flavor cacao are: March-April and October-December.
Cacao Post-Harvest, Fermentation & Drying
Cacao Post-Harvest
The post-harvest process starts when fresh cacao beans are taken to our collect center in Vinces, Ecuador. As a first step, cacao beans are weighted. Based on this data we pay our farmer ally a premium price, supporting our Direct Trade negotiations. Then the cacao beans are fermented and dried during several days. It is important for República del Cacao to have a collection center that ensures quality of the cacao transformation. Therefore within every step we are monitoring and processing quality tests for each batch with specific requirements.
mayOro Chocolate-Specs
Composition of the 76% Single Origin
Vintage 2018
This recipe “dark chocolate mayOro” made by the schoggiBar team, contains 76% of bio cacao solids, 24% of cane sugar.
Arome
Flowery, sweet prune, citrus, espresso
Production Specification
Fermentation: 4 days
Roasting: gentle
Conching: 5 hours
mayOro Production from Tree to Table
mayOro Production from Tree to Table
Fermentation Process
Drying Process
De-Shelling and Ground into a Pulp
