HEIRLOOM CACAO PRESERVATION FUND
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      • 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
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    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
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  • 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
    • The Review
    • The Foundations of Flavor in Madagascar
    • Geological and Early Human Influences On Cacao Flavor
  • Contact
    • Subscribe
    • Press
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Discover Heirloom Designated Cacao Farming in Ecuador

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To’ak was born from a rainforest conservation project in the famed cacao-growing region of coastal Ecuador. It was here that one of To’ak’s co-founders began cultivating cacao trees and making chocolate in a thatched bamboo house secluded in the middle of the forest, dating back to 2007. After years of honing his passion, he linked up with his fellow co-founders to create To’ak Chocolate. They use one of the world’s rarest and most prized cacao varieties to create extremely limited editions of single-origin Ecuadorian dark chocolate, from tree-to-bar.
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To’ak sources its cacao from a small group of growers in the valley of Piedra de Plata, who are paid 200-700% above the local farmgate price. With the help of genetic testing of old-growth cacao trees in Piedra de Plata, sponsored by the Heirloom Cacao Preservation Fund, To’ak identified some of the last surviving Ancient Nacional cacao trees in Ecuador. To’ak then joined forces with its rainforest conservation partner, Third Millennium Alliance, to create a “Genetic Bank” of endangered cacao. Together they planted a parcel of 100% pure Ancient Nacional cacao trees in a protected forest preserve in Ecuador. The progeny of these trees will be distributed to other local cacao growers throughout the region, in an effort to pull this legendary cacao variety back from the brink of extinction.  To’ak chocolate is proudly produced entirely in Ecuador—the native origin of cacao.
  • GENETIC PROFILE
  • PRODUCTION NOTES
  • TASTING PANEL NOTES
  • HOW TO BUY
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USDA Genetic Profile for HCP #9 Cacao

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Discover HCP #9 Genetics

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
65 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 Piedra de Plata

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