Cocoa trees are native to the Upper Amazon Basin. Over time, the pods from these trees were dispersed naturally and eventually reached the coastal plains of Ecuador. Protected by the Andes mountain chain, which prevented other cocoa tree species from taking hold, a traditional local variety, called Nacional (more well known as Arriba) gradually became established. The mild and humid climate of the region, as well as the rich soil, fostered the development of cocoa cultivation and production starting in the 17th century. Processing methods with short fermentation periods serve to preserve Nacional's delicate floral aromas and round out the cocoa flavors. This combination of natural environment and local know-how is what shapes the unique terroir that brings about Alpaco’s special subtlety.