CCN51 – THE CONTROVERSIAL REBEL OF CACAO
CCN51: The Outsider with Undeniable Power
In the lush equatorial belt of Ecuador, a cacao variety emerged that split the chocolate world in two. Its name? CCN51.
For some, it's a symbol of mass production. For others, a gateway to consistent, scalable cacao. Born not from folklore, but from science — CCN51 was engineered to thrive where others fail: high yield, high resilience, high impact.
Fun Fact: CCN51 stands for "Colección Castro Naranjal 51," developed in the 1960s by agronomist Homero Castro
Why CCN51 Makes Waves in the Cacao World
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Exceptional yield: Up to 2× more than heirloom varieties
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Disease resistance: Tough against monilia & witches’ broom
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Farmer-friendly: More income stability & less crop loss
With the right fermentation, drying, and roasting, CCN51 can surprise even the skeptics.
The Taste? A Hidden Surprise
Done right, CCN51 delivers:
Bright acidity
red berries, citrus zest, tropical notes
Balanced bitterness
never harsh, just bold
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Caramel & nutty undertones
especially in slow-fermented batches
Why We Offer CCN51 at World of Beans
We don’t romanticize. We optimize.
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Only sourced from specialty-focused farms
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Always hand-fermented and slow-dried
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Never commodity grade — always curated
Our CCN51 isn’t the standard industrial bean. It’s a rebel refined.
Who Should Work With CCN51
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Bean-to-bar makers pushing creative boundaries
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Chefs & chocolatiers looking for bold, fruity profiles
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Scalable producers who need consistency & depth
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Beverage creators craving bright cacao flavor
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Sustainability-driven brands supporting farmer resilience
The Debate
Behind the Controversy
CCN51 spread because it solved real problems: climate change, disease, low productivity.
“So the question isn’t ‘Is it pure enough?’ It’s: Can we do it better?”
And the answer is yes. With care, even rebels can shine.
Not Just a Bean. An Invitation.
To rethink cacao.
To embrace innovation.
To build a bridge between high performance and fine flavor.
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World of Beans invites you to discover CCN51 redefined.
While early criticisms of CCN-51 suggested overly acidic or astringent flavors, advances in fermentation and post-harvest techniques have unlocked its vast potential. Today, skilled producers in Ecuador are elevating CCN-51 into the ranks of fine-flavor cocoa — a position where most African mass cocoa simply cannot compete.