Cacao

Ecuadorian cacao is distinguished by its flavor and quality, unique in the world, due to the great biodiversity of its climates and the associative vocation of cacao planting with other crops (thus sharing aromas and flavors). Therefore, in some areas it has a citrus flavor, in others a woody, nutty flavor, among others. It is decisive that this crop is influenced, in a differentiated and unique way, by the effects of the light from the Middle of the World, the cold Humboldt current and the warm El Niño current, among other factors that differentiate it.

The first historical records assured, until recently, that Mesoamerican cultures began to consume this product more than 2,000 years ago. New scientific findings determined that cacao consumption was a common practice more than 5,000 years ago in the Ecuadorian Amazon, leaving as the Origin of CACAO, in Ecuador.

These aspects and under a carefully elaborated process from the pulp of the cacao fruit, have allowed us to develop a wine with unique, eccentric and exotic flavors.