Our our upcoming Cacao trip to Ecuador (January 7th - 17th) we'll spend two days with Samuel Von Rutte, a farmer near Quevedo, who is working hard to isolate and propogate the purest <and highest quality> strains of Nacional. We still have space available on the trip if you (or someone you know) would like to join us: http://gonowbefree.wordpress.com/2010/11/14/january-2011-trip-to-ec...
The GoBe concept is quite interesting so all the best luck. For many years I've been promoting (privately) purposeful ecotourism as a model for assisting communities and individuals. There's a great example at Cotton Tree Lodge in Belize and their collaboration with farmer Eladio Pop, Sustainable Harvest International, and other resources.
Let me know how TheChocolateLife community can help.
It's quite right that proper fermentation, soil nutrition and other factors can help the CCN51 taste much better than a poorly grown and processed bean. The Arriba accomplish this much easier.
The San Jacinto plantation was founded and is run by a very stringent biologist who has experimented quite a bit and produced some fantastic beans. I made up some samples of it in Guayaquil and they taste exquisite. I brought them to a client for a blind taste test and they picked them out of a choice of other CCN51 and Arriba of equivalent formulas.
Generally speaking if you really want richness, you are best off using Arriba beans for the cocoa liquor, and Arriba for the cocoa butter, making sure there is some verification they are Arriba, and whoever is processing them does it right.
Hello Max have you been at my farm? What year?
Sorry I just got on this site for the first time the other day so I am not aware of who is who. I have not been to your farm as far as I know.