Kurius Chocolate
Where Ecuadorian cacao becomes purpose
Kurius was born in 2020, not just as a brand, but as a clear idea:
To prove that world-class chocolate can be created in Ecuador, with Ecuadorian hands and Ecuadorian cacao.
One decision: make it at home
Ecuador is globally recognized for its cacao fino de aroma, one of the most coveted in the world for its complex and unique notes.
Most of that cacao travels the world as raw beans, becoming chocolate far from its origin. At Kurius we chose to make it here — turning our cacao into chocolate in Ecuador, so the entire value chain stays where the cacao was born.
The decision that changes everything
At Kurius, we decided to do the opposite.
Cacao was Ecuador's gold. Kurius turns it into chocolate here, and the value stays home.
Our commitment
We work exclusively with Ecuadorian fine aroma cacao, carefully selected from its origin in Manabí, one of the richest cacao-producing regions in the country.
Origin
Technique
Identity
Grown here. Made here.
More than chocolate
Kurius is not just chocolate.
It's a way of thinking.
It's a way of building industry.
It's a way of believing in Ecuador.
From bean to chocolate
Harvesting
The cacao is hand-picked at its optimal point of ripeness, from sustainable sources.
Fermenting
The beans are fermented under controlled conditions to develop complex flavors.
Drying
The beans dry slowly under the sun until they reach the exact moisture level.
Roasting
The beans are roasted to reveal and develop their signature aroma.
Winnowing
The husk is separated from the nib, keeping only the heart of the cacao.
Grinding
The nibs are stone-ground under pressure until they become cacao liquor.
Formulation
The cacao is combined with its ingredients in each recipe's exact proportion.
Refining
The particles are refined to a smooth, silky texture on the palate.
Tempering
Crystallization is controlled to achieve snap and shine.
Packaging
The chocolate is protected from light and humidity until it reaches you.
Calceta, Manabí
Our chocolate begins in Manabí, a stretch of coast crossed by the equator itself. There, between sea level and 1,000 meters of elevation, under warm days of 22 to 30 °C and generous rains, cacao fino de aroma develops the floral and fruity notes that make it singular. We take that bean and, step by step, turn it into chocolate by Ecuadorian hands.
- Over 1,000 farming families in Calceta, Manabí
- Three-time International Cocoa Award winner in Paris (2015 · 2017 · 2019)
- Certified organic cacao — EU, USDA and Ecuador
- Centralized fermentation: one standard, one stable profile
- Sustainable shade-grown agroforestry systems
- Women-led
- Sun-dried on drying beds
International Cocoa Award
Salon du Chocolat, Paris — 2015, 2017, 2019
The name
Kurius comes from kuri —gold in kichwa— and from curious. An authentic Ecuadorian root with a sound the world can pronounce. That is where the gold of our packaging comes from, and the sun that crowns the “i” in our logo.
Our chocolates speak Kichwa
Each name reflects its essence
Yana
Dark and deep
Nuna
Balance and soul
Suma
Smooth and harmonious
Mali
Creamy and comforting
Nina
Delicate and luminous