“Cacao, the food of the gods,” whispered a voice behind me at Organoléptica de Cacao. I turned, intrigued. Organoléptica de Cacao in Quito offers a unique journey into the world of Ecuadorian cacao. It’s not just a museum; it’s a sensory experience. Here, the story of cacao unfolds, from its ancient origins to its modern significance. Did you know that the Mayans used cacao beans as currency? They recognized the inherent value of these precious seeds long before the world discovered their delicious potential. Hernán Cortés brought the Aztec recipe for “Xocoatl,” a cacao drink, back to Spain in 1528. Initially unpopular, it transformed into a beloved beverage after the addition of sugar. Ecuador plays a vital role in the cacao world. It leads in the production of “fino de aroma” cacao, a globally sought-after variety. This unique type of cacao, known as “Nacional,” is prized for its exceptional flavor profile. Organoléptica de Cacao showcases the three main cacao groups: Criollos, Forasteros, and Trinitarios. Ecuador’s Nacional cacao belongs to the Forastero group, yet stands apart with its distinct aroma. Sadly, only 5% of Ecuadorian cacao holds any certification, despite its quality. Imagine the potential waiting to be unlocked! Organoléptica de Cacao provides a glimpse into the journey of Ecuadorian cacao, from bean to bar. It’s a celebration of flavor, history, and the unique heritage of Ecuadorian cacao.
Центральный дом работников искусств
Step through the grand wooden doors of the Central House of the Workers of Art, and you’ll be transported to