AWARDS

Throughout these years our work has been recognized in several areas, both for quality and for our commitment to making a better world.

Golden bars 2023.Bar with calamondin,Bar with cocoa nibs, Bar with salt and cardamom, Ecuador Chocolate awardsSilver Bar 2023.Bar with cocoa pulp. Ecuador Chocolate awards

Honorable mention 2019. Barra de Guayabilla. Ecuador Chocolate awards

Silver Bar 2019. Salt and cardamom chocolate. Ecuador Chocolate awards

Golden Bar 2019, Chocolate 80% cocoa. Ecuador Chocolate awards

Recognition of the international Slow Food movement with the stronghold of Chocó's national cocoa .

Recognition by the municipality of the Environment Secretariat of the municipality of the Metropolitan District of Quito for the environmental work of this project.

First place in the Ecuador Tourism Challenge, Ministry of Tourism.

Bronze in the International Chocolate Award, bar filled with cocoa pulp.

Bronze at the International Chocolate Award, 70% bar with cocoa nibs.

First place in the national contest Flavors and delights of our land, vegan chocolate with pulverized lupine.

Beneficiaries of the BioComercio Andino project, sustainable and innovative businesses.

First place in the international competition for Bio-Ideas, sustainable and innovative businesses.

SEE PRODUCTS

ALLIANCES

GUARANTEES

We have chosen to collaborate with certification initiatives that go beyond the ordinary and, especially, that reflect true efforts that go far beyond the application through a form.

QUALITY CHROMATOGRAPHIC SEAL

Chromatography analyzes soil samples and gives a comprehensive reading of the interaction between minerals, microbiology and organic matter. It is a technique far superior to conventional soil studies that are limited to analyzing dry and calcined soil samples, devoid of life.
Chromatography can be done on the farm and allows the participation of those of us who are producers, directly understanding the state of the soil, seen as an ecosystem rather than as a simple substrate.

WHAT DO THE EXPERTS SAY?

  • In the image you can see the soil recovery work developed by MASHPI ARTESANAL CHOCOLATE, it represents the return of a productive system to a forest floor.
    In the image, the chroma on the left, the soil is observed in its natural ecosystem (protected forest) and on the right, a chroma after the soil conservation work by MASHPI CHOCOLATE ARTESANAL. The two examples show the work in cocoa cultivation, seeking a productive system that resembles and relates to the forest.

    PANCHO ABAD

  • MASHPI ARTISAN CHOCOLATE is the fruit of the perfect integration that occurs between the different minerals, the organic matter and the microbiology of the soil when working in harmony with organic agriculture, its owners can demonstrate this with the constant chromatographic analyzes they carry out in their cocoa cultivation to justify its unique quality in the MIDDLE OF THE WORLD- ECUADOR region.
    MASHPI ARTISAN CHOCOLATE IS THE FIRST CHOCOLATE PRODUCED IN HALF OF THE WORLD, WITH THE CHROMATOGRAPHIC SEAL OF GUARANTEED QUALITY WITHIN REACH OF YOUR POCKET.

    JAIRO RESTREPO RIVERA
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    SLOW FOOD BASTION

Since 2012 we have been working hard to establish and formalize a partnership with Slow Food International. This organization envisions a world in which all people can access good, clean and healthy food: for those who consume it, those who grow it and for the planet. With more than a million activists, cooks, experts, young people, producers, fishermen and academics from 160 countries.In September 2018, the Chocó National Cocoa Presidium was created.The bastions promote the rescue of a food culture linked to the production of foods that are in danger of extinction and the protection of unique regions and ecosystems.

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Testimonials

A place to disconnect from everything

Alejandro R-Statistics

It is a beautiful place to spend a Sunday with the family.

vladimir melendez

Wonderful learning experience about the creation of the structure of “The Soil” of the planet, within the framework of the Permaculture course of the Seed Guardian Network. We reproduce Native Mountain Microorganisms, we make Biol, Bokashi and we visit the new Quinta AgroForestal Sintrópica that they promoted with the great Namaste of Brazil 🇧🇷We tasted delicious chocolate

Juan Sebastian Serrano

Beautiful place... Incredible nature... Ideal to learn more about artisanal chocolate and the work to conserve the forests of the Chocó Andean... Highly recommended...!!

Diego Haeussler Pérez

Beautiful place... Incredible nature... Ideal to learn more about artisanal chocolate and the work to conserve the forests of the Chocó Andean... Highly recommended...!!

Lucho Moreno Sambonino