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Hector Velásquez
- Male
- Guayaquil, Guayas
- Ecuador
- Blog Posts (3)
- Discussions (6)
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- Photos (37)
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Hector Velásquez's Discussions
Hector Velásquez's Page
Latest Activity
Hector Velásquez posted a discussionCacao Arriba Harvest
The crop of cocoa Arriba in Ecuador this past late rains affected the plant production system, is predicted peak harvest, for the months of December and January, initiating new processes Liquor, Butter, Nibs, and dust with cocoa fermentation of 80% premium! Criollo Arriba.regardsHectorSee More
Hector Velásquez posted a status"Ready for new crops Cacao Arriba in Manabi, new processes, National Pure cocoa, I am ready to meet requirements."
Hector Velásquez replied to Dan Bieser's discussion Fermented cacao beans wanted"Dear Dan,
Interested criollo cacao national top 80% need fermentation of organic or conventional? That amounts looking, I can give more details if I respond to my e hecdave123@yahoo.com Hecdave Cocoa."
Bea Misa commented on Hector Velásquez's photo
P1000467
"Looks like my backyard cacao in Manila. It was ripe at green and I was waiting for it to grow further but when I cut it open, the seeds were starting to germinate!"
Hector Velásquez posted a blog postCocoa Criollo Arriba Ecuador 80% of Fermentation Direct Farms
Hello AllHoping you are well, I'm contact you ifyou required to know Criollo Cocoa Arriba premium beans,80% fermentation, we are working directly with groups and cocoa plantations, trazability and controlling quality profiles, we will be happy to be able to send more details if interested please communicate to us if you require our products.Cocoa LiquorButter CocoaPowder CocoaCocoa Beans ASSNibsCapacity Initial 15TM/ Month for Products, o for KilosIt would be great to represent your company in…See More
Hector Velásquez left a comment for Naiyyar"Thank you very much for accepting my invitation to this network, Creole Top quality selecionados controlling the traceability and post-harvest, we can export grain, liquor, Nibs, butter and powder."
Hector Velásquez left a comment for MoZafir"Thank you very much for accepting my invitation to this network, Creole Top quality selecionados controlling the traceability and post-harvest, we can export grain, liquor, Nibs, butter and powder."
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE
Km. 10.5 Vía a Daule
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
- My favorite chocolate is:
- DARK
COCOA ARRIBA FINE ECUADOR
For there passion for there must be passion for chocolate cocoa beans, and care quality in each process.
Saludos amigos ..
Hector Velásquez's Photos
Hector Velásquez's Blog
Cocoa Criollo Arriba Ecuador 80% of Fermentation Direct Farms
Posted on July 3, 2012 at 7:59pm 0 Comments 0 Likes
Hello All
Hoping you are well, I'm contact you if
you required to know Criollo Cocoa Arriba premium beans,80% fermentation, we are working directly with groups and cocoa plantations, trazability and controlling quality profiles, we will be happy to be able to send more details if interested please communicate to us if you require our products.
Cocoa Liquor
Butter Cocoa
Powder Cocoa
Cocoa Beans ASS
Nibs
Capacity Initial 15TM/ Month for… Continue
Hoping you are well, I'm contact you if
you required to know Criollo Cocoa Arriba premium beans,80% fermentation, we are working directly with groups and cocoa plantations, trazability and controlling quality profiles, we will be happy to be able to send more details if interested please communicate to us if you require our products.
Cocoa Liquor
Butter Cocoa
Powder Cocoa
Cocoa Beans ASS
Nibs
Capacity Initial 15TM/ Month for… Continue
New Crops Criollo Cacao in Ecuador, Farms Rehabilitated
Posted on November 1, 2011 at 4:57am 0 Comments 0 Likes
It is expected a good crop of Criollo Cacao Arriba has been working with rehabilitation of farms mediating recovery from pruning and native varieties of trees that have more than 100 years, I think that has been working well in the process of post-harvest and grain quality , we are entering actulamente change processes in the system of marketing, we are in search of buyers who value the traceability and quality, and organoleptic parameters of our cocoa, we have implemented process of Liquor,… Continue
COCOA ARRIBA ECUADOR
Posted on October 22, 2009 at 1:00pm 4 Comments 0 Likes
Héctor Velásquez
I manage in Quality and Commercialization
HECDAVE
Guayaquil - Ecuador
e-mail: hecdave123@yahoo.com
Msn: hecdave123@hotmail.com
Skype: hecdave123
Cel: 593 99873860
Comment Wall (5 comments)
- At 5:37pm on October 26, 2010,
deedee devi said… - héctor dear ~
can you please tell me the difference between cacao growing in low/mountainous regions and what this means in terms of flavor/quality etc?
where does your cacao come from?
love love love ... deedee
- At 2:59am on October 23, 2010, deedee devi said…
- aum ~ aloha hector ... I AM excited to KNOW someONE so intimate with cacao production ...
namaste ~ deedee
- At 8:38am on August 29, 2009,
Steve Maier said… - Hector, sorry I took so long to respond. I just moved and the cable guy did not show up on the day that was confirmed. More Later
Steve Maier
Fairview Beach
Virginia
- At 11:54am on August 26, 2009,
Fanny-Min Becker said… - I enjoyed eating chocolate without knowing the beauty of pure cacao, till I started to promote cacao tablets from Kablon Farms. Now there is no return ... FM:)
- At 10:04pm on August 25, 2009, Fanny-Min Becker said…
- Beautiful pictures! Thank you. FM:)
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