Tayrona Cacao
100% Ecuador
Owned by Origin
Each Maison begins with a rare material and the discipline to honour it.
Tayrona Cacao is conceived as the world’s first ultra-luxury cacao Maison, built on a single origin in Ecuador. The bean is ours from the tree, grown on the Group’s own plantation, fermented and finished under its own roof, and recorded at every pass from the soil to the bar it becomes. We do not buy the bean. We answer for it.
The bean leads. The flavour follows.
Chocolate is where cacao begins, not where it ends.
One Plantation, Owned to the Soil.
Tayrona Cacao grows in Manabí, in the cacao heartland of coastal Ecuador, on a plantation the Group owns and farms. The fine-aroma Arriba Nacional bean is native to this soil and grown nowhere better. The Maison holds the trees, the harvest, and the days that follow in the same hands, and nothing is bought at the gate.
From this soil, and no other.
The Days After the Harvest Decide Everything.
The pod is opened by hand and the work begins at once. Fermentation is held in cedar, turned and tasted day by day, and the slow drying that follows is measured in patience rather than hours. These are the days that turn a fine bean into a great one. The Maison keeps them close, on the plantation, until the bean is ready, and not a day before.
Harvested in a morning. Perfected over days.
A Maison You Walk Through
Tayrona Cacao is made to be entered, not only tasted. Each boutique gathers the Maison’s rooms under one roof.
The Tasting Lounge
The bar, the cup, and the pairing, taken slowly under low light, led by the house from bean to bar.
The Workshop
Guests work the bean by hand, from nib to finished bar, guided by the Maison’s chocolatiers.
The Laboratory
The Maison’s quiet room of flavour, where origin lots are roasted, ground, and refined into the house editions.
The room glows
like the pod.
Each Tayrona Cacao boutique is conceived as a grove at the edge of night. Light is carried low and warm, as if from within the pod itself. The architecture does not display the work. It ripens it.
Stay Where It Grows.
On the plantation itself, Sagana, the Group’s hospitality Maison, is shaping a hacienda where guests live inside the origin. They walk the groves at first light, follow the harvest into the fermentation house, and end the day at the table it all serves.
One estate. Two Maisons. A single standard.
We secure the rare. We honour the making. We answer for it.