In short: Pachakuti Cacao's journey began in the Ecuadorian Amazon in 2017, where a search for Guayusa tea led us to an association of 13 farming communities working to preserve Arriba Nacional cacao. What began as an unexpected discovery grew into a commitment to Ecuadorian cacao, traditional Kichwa Chakra farming and more responsible sourcing.
Our story is about more than discovering exceptional cacao. It's about the people who grow it, the agricultural knowledge passed between generations and the importance of protecting the landscapes where cacao has been cultivated for centuries.
How Did Our Journey into Ecuadorian Cacao Begin?
Our journey began in 2017, when we travelled to the Ecuadorian Amazon in search of Guayusa, a traditional Amazonian tea known for its naturally occurring caffeine.
At the time, cacao wasn't our primary focus. We knew of its long history and growing popularity, but we hadn't yet experienced the depth of knowledge, care and tradition involved in cultivating it.
That changed when we encountered an association representing 13 farming communities dedicated to preserving Arriba Nacional cacao, also known as Nacional or Fino de Aroma.
What struck us wasn't simply the cacao itself. It was the commitment of the farming communities, their understanding of the surrounding rainforest and the care involved in producing something of genuine quality.
That encounter changed the direction of our journey and became an important part of the story behind Pachakuti Cacao.
What Makes Ecuadorian Arriba Nacional Cacao Special?
Arriba Nacional is a cacao variety associated with Ecuador and valued for its distinctive flavour characteristics and place within the country's cacao heritage.
Ecuador has a long history of producing fine-flavour cacao. Nacional cacao is particularly associated with aromatic complexity, although flavour can vary according to genetics, growing conditions, fermentation and processing.
During our time in the Amazon, we became increasingly interested in the preservation of traditional cacao varieties and the challenges facing farmers who choose to cultivate them.
One of those challenges is the growing use of higher-yielding cacao varieties, including CCN-51.
CCN-51 has an important role in Ecuadorian cacao production, but it differs genetically from traditional Nacional cacao. The distinction matters to growers and buyers interested in preserving particular varieties and flavour profiles.
We believe that protecting cacao diversity and supporting farmers who choose to maintain traditional varieties is an important part of preserving Ecuador's agricultural heritage.
What Is the Traditional Kichwa Chakra Farming System?
The Kichwa Chakra is a traditional agroforestry system practised by Kichwa communities in the Ecuadorian Amazon.
Rather than relying solely on a single crop, a Chakra can bring together cacao, fruit trees, medicinal plants, food crops and other useful species within a diverse growing environment.
These systems reflect generations of ecological knowledge and relationships between farming families, their crops and the surrounding landscape.
For us, discovering Chakra farming was one of the most meaningful parts of our journey.
We saw how cacao could form part of a wider agricultural system rather than being treated simply as a commodity grown in isolation.
Traditional Chakra practices can support crop diversity, household food production and the maintenance of local ecological knowledge.
They also demonstrate why meaningful sustainability involves more than a label on a finished product.
The United Nations Food and Agriculture Organization (FAO) recognises the traditional Amazonian Chakra system as a Globally Important Agricultural Heritage System.
Learn more about Globally Important Agricultural Heritage Systems through the FAO.
Why Does Ethical Cacao Sourcing Matter to Us?
Our experience in Ecuador taught us that understanding where cacao comes from is just as important as appreciating its flavour.
From the beginning, we wanted to work with farming communities and processing partners who shared our commitment to responsible agricultural practices, careful handling and quality.
We also learned that certifications, while potentially valuable, are only one part of understanding a supply chain.
A certification can provide evidence that particular standards have been assessed, but it doesn't replace the importance of understanding farming methods, purchasing arrangements and how cacao is processed.
For Pachakuti, responsible sourcing means looking beyond the finished product and paying attention to the people and processes involved in producing it.
Our approach has been shaped by the farming communities we encountered in Ecuador and the knowledge they shared with us.
We believe that fair compensation, respect for traditional agricultural knowledge and long-term relationships should be central considerations in the cacao industry.
How Do Fermentation and Drying Affect Cacao Quality?
Fermentation and drying are essential stages in cacao processing, helping develop flavour and prepare the beans for further production.
Once cacao pods are harvested, the fresh beans and surrounding pulp are collected for fermentation.
During fermentation, naturally occurring microorganisms break down sugars in the pulp. The resulting changes within the beans help create compounds that contribute to chocolate flavour during later processing.
After fermentation, the beans are dried to reduce their moisture content and prepare them for storage and transport.
Careful handling throughout these stages can make a considerable difference to the finished cacao.
During our search for suitable processing partners, we paid particular attention to fermentation methods, cleanliness, drying conditions and the care taken at each stage.
We came to appreciate that good cacao is not determined by genetics alone. The knowledge and skill involved in post-harvest processing are equally important.
For further information about cacao processing, visit the International Cocoa Organization's guide to cocoa processing.
Why Did We Choose Whole-Bean Ceremonial Cacao?
Whole-bean ceremonial cacao paste retains the natural cocoa butter found in cacao beans, giving it a rich texture and distinctive character when prepared as a drink.
Unlike cocoa powder, which has much of its natural fat removed, cacao paste is produced by grinding cacao nibs into a smooth mass.
Our aim was to share Ecuadorian cacao in a form that allowed people to appreciate its flavour, origin and character.
We chose to focus on pure cacao paste without added sugar, milk or other ingredients.
For us, preparing cacao can also provide an opportunity to slow down, enjoy a moment of reflection and appreciate the journey from the farming communities to the finished cup.
We recognise that cacao has longstanding cultural significance for Indigenous communities in parts of the Americas. We also recognise that contemporary cacao ceremonies take many different forms and should not be presented as identical to the traditional practices of those communities.
Our intention is to share cacao with respect for its origins and for the people whose agricultural knowledge continues to shape its production.
If you're new to whole-bean cacao, you can explore our guide to ceremonial-grade cacao to understand more about its preparation and uses.
How Has Our Journey Shaped Pachakuti Cacao?
What began as a journey into the Ecuadorian Amazon has grown into a business built around our appreciation of cacao, its origins and the communities involved in producing it.
Our experience changed how we think about the products we consume and the responsibilities that come with bringing them to market.
We learned that quality begins long before cacao reaches a processing facility. It begins with the land, the farming practices, the care taken during harvesting and the knowledge of the people growing the crop.
Those lessons continue to influence how we approach Pachakuti Cacao today.
We want our customers to understand not only what they're buying, but also where it comes from and why its production matters.
By sharing our story, we hope to encourage greater curiosity about cacao origins, agricultural diversity and the importance of responsible sourcing.
Where Can You Discover Pachakuti Ceremonial Cacao in the UK?
Today, Pachakuti offers Ecuadorian Arriba Nacional ceremonial cacao to customers across the UK.
Our cacao is available in different formats to suit individual preferences and preparation styles, including:
- 125g Artisan Drops: A convenient introduction to whole-bean cacao.
- 250g Artisan Drops: Ideal for those preparing cacao regularly.
- 500g Artisan Bar: A larger format for frequent cacao drinkers.
- 1kg Original Untempered Cut Cacao: Rustic hand-cut pieces for regular use and cacao gatherings.
Each format offers a way to experience the rich character of pure Ecuadorian cacao paste.
Explore our Pachakuti product collection and discover the cacao that inspired our journey.
Frequently Asked Questions
Where does Pachakuti Cacao come from?
Pachakuti's cacao originates in Ecuador, where our journey began in 2017 after we encountered an association of 13 farming communities working with Arriba Nacional cacao in the Amazon region.
What is Arriba Nacional cacao?
Arriba Nacional is a cacao variety associated with Ecuador and recognised for its distinctive aromatic and flavour characteristics. It is part of Ecuador's fine-flavour cacao heritage.
What is Kichwa Chakra farming?
Kichwa Chakra farming is a traditional Amazonian agroforestry system that combines different crops, trees and useful plants within a diverse agricultural environment. It reflects generations of Indigenous ecological and agricultural knowledge.
Why is fermentation important for cacao?
Fermentation helps develop the flavour precursors that contribute to cacao's characteristic taste. Together with drying and later processing, it plays an important role in determining the quality of the finished product.
Is Pachakuti ceremonial cacao the same as cocoa powder?
No. Pachakuti ceremonial cacao is whole-bean cacao paste that retains its natural cocoa butter. Cocoa powder is produced after much of the cocoa butter has been removed.
Our Journey Continues
When we first travelled to Ecuador in 2017, we never imagined how much cacao would come to mean to us.
What stayed with us was not simply the flavour of Arriba Nacional cacao, but the dedication of the farming communities, their knowledge of the land and the care involved in every stage of production.
That experience remains at the heart of Pachakuti.
We're grateful for the opportunity to share this cacao and its story with others, and we hope that every cup encourages a deeper appreciation of where our food comes from.
Thank you for being part of our journey.
