Arriving we were given a prior induction of the área, then came Breakfast, which consisted of a hot chocolate and main course had bolon Green, chesse, matured and salt prieta.

Mr. Vicente kindly took care of us guided usa round the estate, showing the various varieties of cocoa he has. Cocoa domestic, foreign, cocoa CCN-51 y others

A very nice place, the people in charge of the maintenance of the place cleaned and maintained a comforting decoration, the Food was in the shape of a steak in the manaba style. 

The Corporation has a wide range of land and machinery dedicated to cocoa processing, produces and markets “fine aroma” cocoa widely coined by the big chocolate corporations.                                           

It´s a manabite Enterprise, a family Project led by mr Carlos Vera and his wife, who rely on the opportunity to expand and become a renowned Company                               

It was part of the Breakfast for all of us, inside the estableshment, the waiters kindly approached and offered us continental breakfasts and manabite breakfasts, most of the companions supported Breakfast.

In the picture, you can see the residence “The Arboleros”, where the people who live there cultivate bamboo and make fertilizers for their crops with organic materials and nitrogen.
Finca Doña Flor

In the picture, you can observe the moment of the lunch that took place in the local “Doña Flor” in the área of Ricaurte with his specialty the meat.
Finca Sanchez

In the picture, we are to go up to the cocoa area of ​​Sanchez  in some trucks suitable to go up to the moor that shows the coastal mountain
Hostel The Candles

In the picture, is the hostel "The Candles" where we stayed the day saturday in the city of Manta
The Pacific Mall

In the picture, you can see “The Pacific Mall” of the city of Manta where we went to dinner on Saturday night.
Beach  El Murcielago

  In the picture, we are on the beach "El Murciélago" its name is due to the fact that the area resembles the silhouette of this mammal with wings spread out.
Yacht Club

In the picture, we are in the area of the yacht club,  where an hour tour was made on a yacht and we could appreciate the surroundings of the beach.

     The gentleman uses a knife to cut the cob and extracts the cocoa seed.

      They use a boxes of Wood covers with leaves of banana. The cacao should reach to 45 °C or 50 °C.

     There are two types of drying. The first is drying to the sun and the second is a drying artificial. The picture is the second types.

     Machine used for toast the cacao. The toasted helps to reduce the humidity, also eliminates bacteria or microorganisms. Finally, it helps to have a better aroma to the cocoa.

     separation of the husk of the seed

In the picture it is noted the milled of the cacao 

     This process lasts 48 hours to 80 °C.