Nacional: Ecuador's native fine-flavour cacao variety, genetically distinct and prized for floral notes. Arriba: the traditional trade name for Nacional cacao, from the up-river Guayas sourcing region. CCN-51: a productive, disease-tolerant clone developed in Ecuador in 1965, dominant in bulk production.
Fino de aroma: the Spanish term for fine-flavour cacao as classified by the International Cocoa Organization. Fermentation: the post-harvest step, lasting several days, that creates chocolate's flavour precursors. Tree-to-bar: chocolate made in the country of origin, keeping more of the value chain local. Bombones: filled chocolates, typically ganache-centred.