Ecuador, a country known for its incredible biodiversity, rich culture, and natural beauty, is also home to one of the world’s most cherished treasures—cacao, the essential ingredient in chocolate. While many associate the origins of cacao with Central America, archaeological discoveries have revealed that Ecuador is the true birthplace of cacao cultivation. This discovery has reshaped the narrative of the world’s relationship with chocolate, tracing its roots back thousands of years in the lush regions of Ecuador. Ecuador is the world’s leading producer of “fino de aroma” cocoa.
The History of Cacao
The scientific name for cocoa is Theobroma cacao, which in Latin means “food of the gods”. Cocoa contains more flavours than wine. There are 135 types of cocoa in Amazonia and only 2 in Mesoamerica. Cacao has long held a revered place in ancient cultures. The word “cacao” itself comes from the Olmecs, one of the earliest civilizations in the Americas, but it was the Mayans and Aztecs who popularized the drink made from cacao beans, which they called “xocoatl”—a bitter beverage flavoured with spices like chili and vanilla. It was believed to have divine properties, used in rituals, ceremonies, and even as currency.However, for centuries, cacao’s early history was primarily associated with Mesoamerica—the region that stretches from modern-day Mexico through parts of Central America. But new evidence has emerged that cacao cultivation may have originated in Ecuador, predating its use in Central America by thousands of years.
Archaeological Discoveries: 5,000-Year-Old Cacao in Ecuador
The most groundbreaking discovery came from archaeological research in Ecuador, where scientists uncovered cacao traces dating back more than 5,000 years. This finding was made in the upper Amazon region, near the foothills of the Andes, where the Mayo-Chinchipe culture once thrived. Researchers found remnants of cacao beans and evidence that the Mayo-Chinchipe people used cacao as part of their daily life, including ceremonial practices.Before this discovery, the earliest known use of cacao was believed to date back to around 1,500 BC, found in the Ulúa Valley in Honduras. However, the Ecuadorian evidence from Santa Ana-La Florida, an ancient Mayo-Chinchipe settlement, suggests that the people of Ecuador were consuming cacao nearly 1,500 years earlier, pushing back the timeline of cacao’s history and establishing Ecuador as the birthplace of cacao cultivation. A number of crops have been documented there, including corn, sweet potatoes and the cacao tree Theobroma cacao. Traces of chemicals and DNA from the plant were found on pottery, suggesting the ground seeds of the cocoa pod were being mixed into a concoction and drunk. The Aztecs and Maya peoples had many ways of making food and drink from cocoa seeds (commonly referred to as ‘cocoa beans’). They also used the beans as money, for example exchanging one turkey for 200 beans, or one slave for 100 beans.
Cacao’s Role in Ancient Ecuadorian Culture
The Mayo-Chinchipe people of ancient Ecuador had a sophisticated understanding of the properties of cacao, using it not just as a food source but also as a sacred element in rituals and trade. Archaeologists found that cacao was prepared in various ways—sometimes as a drink, similar to the way it was later consumed by the Mayans and Aztecs. It may have been mixed with spices, herbs, and even fermented to create alcoholic beverages. In addition to ceremonial uses, cacao beans were highly valued and were likely used as a form of currency, similar to how the Aztecs later used them. The archaeological findings, including pottery fragments with traces of cacao, suggest that cacao was an integral part of the culture in the region.
The Regions of Cacao in Ecuador
Ecuador is incredibly diverse in its landscapes, and each region offers a unique climate that contributes to the production of cacao. Today, Ecuador produces some of the world’s finest cacao, known for its high-quality and aromatic flavour, which is often sought after by premium chocolate makers. The main regions for cacao cultivation in Ecuador include the Andes, the Pacific Coast, and the Amazon Rainforest.
The Pacific Coast
The Pacific Coast is one of Ecuador’s most important regions for cacao production, and it is where the famous “Arriba” Nacional cacao variety is grown. This cacao is often considered one of the finest in the world due to its complex flavour profile, featuring floral and fruity notes. The humid climate of the coastal lowlands is ideal for growing cacao, with a perfect balance of rainfall and sunshine. This region’s cacao is mostly grown on small, family-owned farms, and the farmers often use traditional, sustainable farming methods passed down through generations. The Pacific Coast’s cacao beans are prized for their high-quality chocolate production, which is exported around the world.
The Andes
The Andes Mountains offer a completely different environment for cacao cultivation. Here, cacao is grown at higher altitudes, often in the valleys that run through the mountainous terrain. While the Andes is more known for crops like potatoes and corn, certain varieties of cacao, including Criollo cacao, have been adapted to these altitudes.The cooler climate and volcanic soil in this region impart unique Flavors to the cacao beans, which are often more intense and earthy compared to those grown on the coast. The highland valleys, where the air is cooler but still humid, provide a distinct growing environment that contributes to the diversity of Ecuador’s cacao profile.
The Amazon Rainforest
The Amazon region of Ecuador, where the first cacao traces were found, is one of the most biologically diverse areas in the world. The tropical rainforest’s warm, humid conditions are perfect for growing cacao trees. In fact, the wild ancestors of the cacao tree, Theobroma cacao, still grow in this region. The Amazon produces a variety of cacao, often referred to as “wild cacao” due to its growth in uncultivated areas.This region is rich in indigenous culture, and many of the communities in the Amazon still cultivate cacao using traditional methods. The beans harvested in this region tend to have more pronounced fruity and acidic notes, which are valued by artisanal chocolate makers. The cacao from the Amazon also plays a role in the preservation of indigenous traditions, as it remains an important crop for local communities both economically and culturally.