Ecuador Tsáchila


Prices upon request

Product description

In the tropical lowlands of the Northwest, near the base of the Andes, members of the Tsáchila community, known as the Colorados, grow cacao on their plots along with ingredients for traditional medicine, nuts for carving handicrafts, tropical fruits, including bananas, pineapples, papayas and oranges.

Net weight 66 kg
Weight N/A

South America




Guayas, Los Rios Districts


500gr Sample, 66kg Bags

Production Model


Fermentation Process

Centrally Fermented

Flavour Profile


Region and Country

Guayas, Los Rios Province, Ecuador


The Tsáchila population is dispersed among 7 communes: Búa, Chiguilpe, Poste, Peripe, Otongo Mapali, Congoma and Naranjos. These beans are collected from these 7 different communes. Cocoa is grown alongside other crops such as plantain, cassava, yams, peppers, maize and rice. Tsáchila men are distinguished by a very particular hairstyle that they achieve by shaping their hair into a helmet-like feature with a mix of grease and achiote seeds. Spaniards called the Tsáchilas the “Colorados” because they used to cover their entire bodies in achiote juice.


March – June (main crop), December – January (mid-crop)


Arriba Nacional and CCN51

Post Harvesting Process

After harvest the beans are fermented in wooden boxes and turned every 24 hours. Drying is done in sunlight to optimize flavour and aromas.


Mild body with a medium chocolate base with notes of spiced biscuit, wood and nuts and slight floral and fruit hints.

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