The cacao was previously believed to come from Central America, now we know for certain that it comes from the Amazon Basin, it was then domesticated and taken to Central America and has been consumed since 1400 BC.
Ecuador is the leading Fine Aroma cacao producer of the world, it has over 60% of the world’s production of this kind of cacao. Only 5% of the world’s cacao is labeled as Fine Aroma.
There are two main cacaos in Ecuador, cacao Arriba (Also known as cacao Nacional) and cacao Don Homero (Also known as CCN51).
The cacao Arriba is the oldest known variety of cacao in the world, dating back 5300 years in Ecuador. It is considered one of the best in the world, with a distinctive yellow color, complex fragrances, and taste with floral, fruity, nutty and earthy notes.
The cacao route
The cacao route starts in Guayaquil and continues southwards, finishing in Taura. Along the way we find haciendas, plantations, estates, and much more, learning from bean to bar how chocolate is made.
We start with a visit to the Hacienda Cañas, where we will learn about the production from the hand of their workers, visiting the nursery, cultivation area, sun drying patios
At the plantation Camino Verde, one of the Research and Development Centers that gives taste and
At the collection center you can learn about the fermentation process and cares the plantation needs.
ne of the main cacao estates is the Vitalino Sarabia, here you can learn the process they have from the harvest to the production of their artisan chocolates.
In the estate Querida Virginia, you can learn the research, evaluation
Travel with us to know more about what is considered the best cacao in the world!