HEIRLOOM CACAO PRESERVATION FUND
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    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
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    • Excellence on the Ground >
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  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
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    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • HCP Producer Guide to Flavor and Quality Evaluation
    • 2025 USDA-ARS Cacao Stakeholder Research Workshop
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press
  • About Us
    • About HCP
    • How HCP Works
    • What is Heirloom Cacao?
    • Leadership
    • Meet Our Partners
    • FAQs
  • Our Heirloom Farmers
    • Our Heirloom Farmers >
      • AFRICA >
        • Tujikomboe Farmers Group, Tanzania
        • Akesson's Bejofo Estate, Madagascar
      • CENTRAL AMERICA >
        • BFREE, Belize
        • Maya Mountain Cacao, Belize
        • Quantum Cacao, Costa Rica
        • Kampura Farms, Guatemala
        • Finca Flores de Miriam, GUATEMALA
        • Finca Nahuatancillo, GUATEMALA
        • Nicalizo, Nicaragua
        • Chuno, Nicaragua
      • NORTH AMERICA >
        • Hawaii Agriculture Research Center
      • SOUTH AMERICA >
        • Alto Beni, Bolivia
        • Tranquilidad Estate, Bolivia
        • Hacienda Limon, Ecuador
        • ASOANE, Ecuador
        • Piedra de Plata, Ecuador
        • APOVINCES, Ecuador
      • SOUTHEAST ASIA >
        • Pham Thanh Cong, VIETNAM
        • VO Thanh Phuoc, VIETNAM
        • Puentespina Farms, PHILIPPINES
        • Helen de Vista, PHILIPPINES
    • Buy Heirloom Beans
    • Apply to the HCP
  • HCP in Action
    • Excellence on the Ground >
      • MEXICO
      • GUATEMALA
      • PERU
      • COLOMBIA
      • MADAGASCAR
    • Action Blog
    • EVENTS
    • Annual Reports
  • Get Involved
    • Donate
    • Ed Seguine Bursary Sponsorship
    • Chocolate Saves the World
    • Buy Heirloom Chocolate
    • Use of the HCP Mark
  • Resources
    • HCP Protocols
    • HCP Technical Nursery Guide
    • HCP Technical Training Videos
    • HCP Producer Guide to Flavor and Quality Evaluation
    • 2025 USDA-ARS Cacao Stakeholder Research Workshop
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press

The Association of Organic Producers of Vinces

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(APOVINCES)
Vinces, Ecudaor


Provided by the Farmers of Vinces, Ecuador

HCP Designee #10
Designated 2016

Bursary Sponsor: Millcreek Cacao Roasters
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Discover Heirloom Designated Cacao Farming in Ecuador

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The Association of Organic Producers of Vinces (APOVINCES) was formed in June 2006.  It is a co-op in Vinces, Ecuador, made up of about 318 small producers and 986 hectares of cocoa, reaching an average production of 200 tons per year.  APOVINCES was born out of the need  to improve the productivity for the small cocoa farmers and living conditions of its farmers and their families.   APOVINCES focus is to train producers in this district in clean technology, improve the productivity of its farms and commercialize production. Vinces is considered the heart of the historic Nacional estates of the 18th & 19th centuries.
  • GENETIC PROFILE
  • PRODUCTION NOTES
  • TASTING PANEL NOTES
  • HOW TO BUY
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USDA Genetic Profile for HCP #10 Cacao

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Production Notes

The following roasting conditions were followed in preparing the liquor and chocolate samples for the tasting panel analysis:

120°C x 25 min
82 beans per 100g


​ISCQF Protocol for Roasting Cocoa Beans, time from -2°C from set point
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Buy Chocolate and Source Cacao from APOVINCES

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