Our first chocolate farm
Bean to bar in the cloud forest, two hours from Quito.
Ecuador grows coffee at almost every altitude, from the slopes around Loja in the south to the cloud forests near Quito, and even in the highlands of the Galápagos.
It's also the home of Nacional cacao, the fine-flavor variety prized by chocolate makers around the world, with its famous floral "Arriba" aroma.
Once we're there, we'll visit farms, roasters and chocolate makers, learn how each one works, and share what we taste along the way. Mateo is on official banana-tasting duty.
On our list
L
Loja & Zamora-ChinchipeSouthern Ecuador's best-known coffee region
I
Intag ValleyShade-grown coffee in the cloud forest of Imbabura
M
MindoChocolate farms and tastings near Quito
N
NapoAmazon cacao grown in Kichwa family gardens
G
San CristóbalCoffee grown in the Galápagos highlands
From bean to cup
How coffee happens
Drag the slider to follow a coffee bean from the farm to your cup.
Step 1 of 6Cherry
Coffee grows as bright red cherries on shrubs, from Loja's hills to the cloud forest.
Step 2 of 6Harvest
Ripe cherries are picked by hand, often on steep slopes.
Step 3 of 6Process
The fruit is removed, and the seeds inside, the beans, are washed or left to ferment.
Step 4 of 6Dry
The beans dry slowly in the sun on patios or raised beds.
Step 5 of 6Roast
Heat turns green beans brown and unlocks the flavor.
Step 6 of 6Brew
Ground and brewed. The cup we'll be sipping at the source.
