Every Product Has a Name Behind It.

Every item here came out of a specific place, from a specific grower or processor we know by name — not a supplier number on a shipping manifest. Some ship in a few weeks, some take a season, but none of it moves until it's been tested and cleared under our CFIA import licence. What's below is everything currently coming through that pipeline.

· FRISCO ·
Pure Fruit Pulp, Concentrates & Jam

Frisco is based in Ambato — a city fruit growers here call the Garden of Ecuador, home to a flower-and-fruit festival that's been running for decades.

It's where Daniel Gamboa runs the operation that turns whole, ripe fruit into pulp, concentrate, and jam within hours of harvest, before any of it has a chance to lose what made it worth picking in the first place. Guanábana — soursop — is the one worth trying first if you haven't had it: a texture somewhere between a mango and a pineapple, and a flavour that's hard to describe until you have.

Frisco's concentrate goes from freezer to blender in about a minute, no added sugar or thickener needed. It's also the same pulp behind parts of our INTISAMI freeze-dried line, so if you've had one, you've already tasted the other.

· COFFEE BEANS ·
Grown In Volcanic Soil

Ecuador's coffee doesn't get the attention its neighbours' does, which is part of why it's worth seeking out.

Grown in volcanic soil at altitude, with the swing between hot days and cool nights that slows a bean's development and concentrates its flavour, it's coffee that tastes noticeably different depending on which valley it came from — brighter and more acidic from some regions, heavier and more chocolatey from others.

· CHOCOLATE ·
Where Cacao Actually Began

The '5,000 years of history' line undersells it.

In 2018, archaeologists working a site in southern Ecuador's Zamora-Chinchipe province found cacao residue in pottery left by the Mayo-Chinchipe culture — dated to roughly 5,300 years ago, about 1,500 years before anyone in Mesoamerica was doing the same thing.

Ecuador isn't just a place that grows good cacao. It's the place cacao domestication appears to have started. It also grows a variety most of the world's chocolate doesn't use.

Arriba Nacional is a native Ecuadorian heirloom, prized by chocolatiers for a floral, almost fruity flavour bulk cacao doesn't have — a small share of global cacao production, and Ecuador is where most of it still comes from.

· ECUADORIAN TAHITENSIS VANILLA ·
— Single-origin, Tumbaco Valley

Single-origin, fully lab tested, premium grade A vanilla beans. Grown at high altitude in the Tumbaco Valley, Ecuador.

Not all vanilla is the same.

The Vanilla tahitensis grown in Ecuador's Tumbaco Valley is a botanically distinct species — richer in oil, more complex in aroma, and more intense in vanillin content than the Madagascar Bourbon variety that fills most North American shelves. It is the vanilla that professional pastry chefs and chocolatiers reach for when flavour actually matters.

We source our beans directly from the foothills of the Andes east of Quito, at altitude, from indigenous and rural farming communities who have cultivated this land for generations. Every lot is lab-certified, fully traceable, and imported into Canada with complete CFIA-compliant documentation.

· INTISAMI ·
100% Fruit — Freeze Dried

INTISAMI is a word from the Kichwa language of the Andean people of Ecuador. It means “sacred life giving energy from the sun”. It is the name we chose for our freeze-dried fruit line because it captures exactly where these products come from.

Ecuador sits at the equator. That single geographical fact changes everything about how its fruit grows — longer days, stable temperatures, rich volcanic soil, and Andean altitude combine to produce flavours that temperate climates simply cannot replicate. Blackberries here grow three to four times a year, not once. Mangoes ripen continuously. Pineapples, coconuts, and strawberries are harvested without season.

INTISAMI brings that fruit to Canada in its most concentrated form: freeze-dried. The process removes moisture while preserving the full nutritional profile and intense natural flavour of the fresh fruit — no additives, no preservatives, nothing added. Just Ecuador in a bag.

· CRUZLOMA ·
Ecuadorian London Dry Gin

Cruzloma takes its name from a mountain peak on the eastern slope of the Pichincha volcano, just north of Quito — the same place where, on May 24, 1822, the Battle of Pichincha was fought and Ecuador won its independence. The name means "mountain top cross" in Spanish, and it carries with it the full weight of that history. Every bottle does too.

This is a award-winning handcrafted, small-batch London Dry Gin distilled at latitude 0°, 0′, 00″ — on the equator — in a 200-litre copper pot still by Urkanqa Destilería. It is made from a base of Ecuadorian sugar cane distillate, adjusted to 40% ABV with volcanic spring water drawn from underground springs in the Cotopaxi region that have been flowing for over 100 years. The water carries trace minerals of gold and silver from the volcanic rock it passes through. Nothing about this gin is ordinary.


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