Authentic experiences from the source in Ecuador

Among Greenhouses & Roses – Mulaló

In the flower-growing valleys of the Ecuadorian highlands, at nearly 3,000 meters above sea level (9850 ft), a unique combination of light, altitude, and climate creates the perfect conditions for cultivating world-class roses.

These natural advantages have positioned Ecuador as one of the leading producers of premium flowers worldwide.

The Setting

Close-up of a vibrant pink and white ranunculus flower in a bouquet with other blurred flowers in a floral shop, enhancing

Rows of fresh pink roses blooming in a professional greenhouse nursery for floral production.

A vibrant, vertical shot of numerous burlap bags filled with fresh, pink rose buds stacked high, ready for market.

During the experience, we visit two working rose farms to explore the full journey of export-quality roses.

You’ll walk through harvesting and post-harvest areas, where flowers are carefully selected, graded, and prepared for international markets.

Along the way, you’ll also discover the differences between flowers grown for local markets and those that meet export standards.

The Process

A bouquet of cream and pink bicolor roses with vibrant dark pink edges in full bloom.

Close-up of a vibrant, bi-colored rose, featuring creamy white petals edged with soft peach and pink, blooming in a garden.

The Experience

This visit offers a closer look at the craftsmanship behind every bouquet that travels from Ecuador to the world.

We’ll also take a moment to pause, enjoy the surroundings, and share a light refreshment at the end of the journey.

A vibrant green basket filled with numerous blooming pink and white bicolor roses, perfect for a romantic gift or floral

A vibrant bouquet of fresh, delicate peach-colored spray roses, perfect for a wedding or special occasion.

How to Join

Private experience for groups of 4 or more

Round-trip transportation included (Quito – Mulaló)

Scenic stop with a light refreshment

$75 per person

Where Time Shapes Cheese – Pasochoa

The Experience

High in the mountains, where the climate shifts gently throughout the day, cheese matures at its own pace

Here, nothing is rushed or industrialized—the process is guided by observation, care, and time.

Production is limited, and each wheel evolves slowly, developing its own texture, aroma, and character

Rustic stone mountain cabin with a wooden balcony and warm string lights at dusk.

Gourmet charcuterie board with sliced cheese, grapes, strawberries, tomatoes, and salami roses on a rustic wooden tray.

Gourmet charcuterie board with sliced Gruyere cheese, fresh grapes, nuts, and assorted tropical fruits.

Artisan cheese wheels aging on wooden shelves in a traditional brick cellar.

A row of artisanal hard cheese wheels aging on wooden shelves in a traditional cellar.

Artisanal rounds of aged goat cheese with a rustic orange rind sitting on a wooden board.

What You’ll Experience

Guided tour with a master cheesemaker

Access to the maturation cave

Guided cheese tasting

Wine pairing

Fresh fruits and artisanal products to enjoy

The Craft

Guided by a master cheesemaker, you’ll explore every stage of the process—from transforming fresh milk to aging cheese on wooden shelves inside a maturation cave.

Along the way, you’ll discover how time and humidity shape distinctive varieties such as Chusalongo, known for its creamy texture and defined flavor, and Ayauma, firmer with a deeper, more complex profile

The Tasting

The experience culminates in a guided tasting of cheeses at different stages of maturation

You’ll sample selections like the aromatic Pianto and a local version inspired by Tête de Moine, paired with wine and a curated selection of fresh, artisanal products designed to highlight each flavor profile

How to Join

Private experience for small groups (8 to 15 people)

Ask about scheduled departures if you’d like to join individually

Round-trip transportation included (Quito – Pasochoa)

Check availability and dates

$92 per person

From Cherry to Cup – Nanegalito

Close-up of ripening red and green coffee cherries growing on a tree branch.

In the lush mountains of Nanegalito, coffee grows surrounded by biodiversity and a subtropical climate.

Here, altitude, rainfall, and the natural environment shape the profile of every cup.

The Setting

Lush green coffee plantation on a steep hillside in a tropical mountain valley under a cloudy sky.

The Origin

During a walk through the plantation, you’ll discover the coffee plant in its natural environment

You’ll learn to identify ripe cherries and understand how cultivation practices and environmental management influence the quality of the bean

Close-up of ripe red and green coffee beans growing on a coffee plant branch.

The process

The experience continues in the post-harvest areas, where you’ll actively take part in each stage:

Bean selection, pulping, fermentation, washing, drying, and hulling

A complete journey that reveals how a fruit transforms into coffee ready to be brewed

Freshly harvested raw green coffee beans falling from a wood chute into a blue plastic basket.

The experience

The day begins with a welcome drink and an introduction to the world of specialty coffee

You’ll explore different brewing methods—such as French press and pour-over—and discover their differences through a guided tasting

The experience is elevated with a coffee and cacao pairing, highlighting unique aromas and flavor profiles

A hand holding freshly roasted dark coffee beans over a traditional metal roasting pot.

How to Join

Private experience for small groups (4 to 15 people)

Ask about scheduled departures if you’d like to join individually

Round-trip transportation included (Quito – Nanegalito)

$90 per person

What You’ll Experience

Introduction to the coffee process

Walk through the plantation

Identification of ripe coffee cherries

Hands-on participation in post-harvest processes

Brewing methods (French press and pour-over)

Guided coffee tasting

Coffee and cacao pairing

From Tree to Bar – Puerto Quito

Ripe purple and red cocoa pods hanging from a branch on a tropical cacao tree plantation.

The setting

On a subtropical farm surrounded by lush forest and biodiversity, cacao grows beneath the shade of native trees that shape its character

Here, the environment—climate, soil, and vegetation—defines the flavor of the chocolate

A group of hikers walks along a grassy path through a lush green cocoa plantation forest.

Hikers explore a tropical rainforest trail leading to a scenic waterfall surrounded by lush green foliage.

The origin

We’ll walk through cacao trails to understand how this product begins at the source

You’ll identify a ripe pod, take part in the harvest, and taste the mucilage—a naturally sweet, fruity pulp that reveals an unexpected side of cacao

The process

Ripe red cocoa pods hanging from a cacao tree branch in a tropical plantation.

The experience continues in the post-harvest area, where one of the most critical stages takes place: fermentation and drying

This is where cacao develops its aromas and depth

You’ll also join a hands-on roasting workshop, learning how to transform the bean, crack it, and take it through its first stages toward chocolate

The Transformation

Close-up of hands holding a split open ripe yellow cacao pod showing fresh white cocoa beans.

Hands meticulously sort dried cocoa beans on a table, highlighting the chocolate-making process and quality control.

Through traditional methods, you’ll see how cacao nibs are ground on stone into a rich cacao liquor, revealing the moment where solid becomes liquid—the essence of chocolate.