About the Fermentary

Camino Verde was revitalized by microbiologist Vicente Norero, who transformed a neglected cacao estate into one of Ecuador's most influential cacao projects. Through innovative fermentation techniques and a deep understanding of microbiology, Camino Verde helped demonstrate how fermentation can dramatically shape chocolate flavor. Today, it remains a benchmark for quality-focused cacao production in Ecuador.

The Birthplace of Cacao

Fermentary: Camino Verde

Region: Durán, near Guayaquil

Beans: Neo-Nacional

Notes: Fudgy • Almond • Floral

About the Region

Ecuador holds a unique place in chocolate history as the birthplace of cacao. Archaeological evidence suggests cacao was first domesticated in the Ecuadorian Amazon more than 5,300 years ago, making this region the earliest known center of cacao cultivation. Today, Ecuador remains one of the world's most important sources of fine-flavor cacao and is particularly renowned for its prized Nacional varieties.