ASS
As the first export product ever, cocoa beans were exported from Ecuador from about 1830 onwards.
The abbreviation "ASS" stands for "Arriba superior selected" and defines a certain quality of the cocoa beans. Here, for example, the degree of fermentation or the number of defective beans is considered (see table).
"Arriba" refers to the region where the cocoa beans are grown, upstream of the Guaya River.
The main harvest season is from March to June, while the intermediate harvest season is from October to February.
| Quality parameters | ASS |
| Weight per 100 beans (in gr.) | 120-125 |
| Degree of fermentation | 65% |
| Violet share | 20% |
| Slaty beans | 12% |
| Defective beans | 3% |
Aromatic profile
Full-bodied flavor with a chocolatey base, a fruity note and a floral aroma. Fine nutty notes with little acidity, slight astringency and a moderate bitterness.
| Aroma intensity | Meaning |
| 0 | none present |
| 1 | just a trace, may not be found again |
| 2 | present in the sample |
| 3–5 | clearly characterizing the sample |
| 6–8 | dominant |
| 9–10 | maximum, you experienced in the sample |
Cocoa aromatic
5
Fruity
4
Floral
4
Nutty
3
Caramel
Spicy
Bitter
4
Astringent
2
Acidic
3
