There is debate about the Arriba bean and whether indeed there is any such thing any longer. Some say that Arriba is one bean in a category they would like to call Nacional, and others say it synonymous with that term. Many chocolate makers using cacao from Ecuador slap this fashionable Arriba label on their packages since this carries with it the status of the fine and flavor beans.
And so opening up a general discussion on Arriba, Nacional and Ecuador chocolate, and a place to gather links and references for further reading.
And also specifically attempting to get to the bottom of which companies are using CCN51, and which are using "Arriba" or Nacional beans that are distinguished from that clone. What I have been told so far is that of the companies producing the chocolate in Ecuador, that Plantations uses "mainly the CCN51 clone," and that Republica del Cacao uses "100% pure Nacional beans." And if that is the case, what precisely can 100% pure Nacional mean nowadays? And the other companies who are making the chocolate at source such as Pacari, Caoni, and Kallari, what is the cacao? And what about couverture Arriba from Felchlin and Callebaut? And what is the source of cacao for companies such as Dagoba, Hachez, and Chocolove, some of which do not make their own chocolate from the bean, but who use the word Arriba?