Guayaquil: Gateway to Ecuador's Fine-Flavour Cacao
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Guayaquil: Gateway to Ecuador's Fine-Flavour Cacao

Ecuador is the world's leading producer of fine-flavour cacao — the Nacional variety (also called Arriba) from the Guayas basin is the most sought-after chocolate-making bean in the world; Guayaquil has been the cacao export port since the 18th century

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    National Cacao Variety

    Nacional (Arriba) cacao—a fine-flavored variety found almost exclusively in Ecuador—produces chocolate with floral, fruity and nutty notes unlike any other cacao; the genetic uniqueness of the Ecuadorian Nacional, preserved by traditional agricultural practices, is a global culinary treasure

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    Cacao Boom History

    Ecuador's first cocoa boom (1880-1920) made the country the world's leading cocoa exporter – the port of Guayaquil shipped cocoa to European chocolate makers and the coastal elite (la argolla, the ring) amassed enormous wealth; the collapse of the boom left a significant social legacy

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    Bean-to-Bar Chocolate Movement

    Ecuador's fine-tasting cacao has fueled the international bean-to-chocolate movement—chocolatiers from France, Switzerland, and Japan source Ecuadorian Nacional beans for single-origin bars; The farms of the Guayaquil region supply some of the world's most acclaimed chocolatiers

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    Chocolate tasting in Guayaquil

    Several Guayaquil companies — República del Cacao, Pacari and others — have tasting rooms and stores; the Ecuadorian fine chocolate experience, which compares different processing styles and cacao varieties, is one of the finest dining experiences in South America

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    Shrimp Aquaculture

    Guaya's coastal lowlands – including areas converted from mangroves – are Ecuador's shrimp aquaculture zone; Ecuador is one of the world's largest shrimp exporters; the shrimp industry's environmental impact (mangrove loss) and economic importance create ongoing tensions

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    Coastal Ecuadorian cuisine

    Guayaquil's food is that of the Ecuadorian coast - ceviche de camarón (shrimp ceviche with chives), seco de chivo (goat stew), encebollado (fish soup with yuca) and the accompanying patacones are the city's culinary vocabulary

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