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An extended day at Hacienda CacaoyMango, adding a real vanilla greenhouse to the cacao and chocolate experience.
An extended private day at Hacienda CacaoyMango tasting coffee, rice, and around 50 varieties of tropical fruit, followed by hands-on artisanal chocolate-making, then a visit to the Cerro Pereque Chico vanilla greenhouses — one of the region's largest vanilla crops — to learn the full cultivation, harvest, and drying process.
This is the extended, full-day version of our Hacienda CacaoyMango tour, adding a genuine vanilla greenhouse visit that isn't part of the shorter chocolate-factory-only tour.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Private roundtrip pickup and drop-off from your Guayaquil hotel.
Taste coffee, rice, and around 50 varieties of tropical fruit grown on the estate, learning how each is processed.
Visit the chocolate workshop and decorate your own chocolate creation with dehydrated fruits.
Tour one of the region's largest vanilla crops, learning the cultivation, harvest, fermentation, and drying process.
Back to your hotel, home, or the airport — whenever your day wraps up.
An extended private day at Hacienda CacaoyMango tasting coffee, rice, and around 50 varieties of tropical fruit, followed by hands-on artisanal chocolate-making, then a visit to the Cerro Pereque Chico vanilla greenhouses — one of the region's largest vanilla crops — to learn the full cultivation, harvest, and drying process. This is the extended, full-day version of our Hacienda CacaoyMango tour, adding a genuine vanilla greenhouse visit that isn't part of the shorter chocolate-factory-only tour.
Vanilla is a genuinely demanding crop to grow commercially, and most visitors have never actually seen why. The vanilla orchid's flower opens for only a single day — if it isn't hand-pollinated within that narrow window, no pod forms at all — which is why vanilla has remained one of the most labor-intensive crops in the world even on a modern farm. Once pollination succeeds, the bean stays on the vine for roughly ten months before it's even ready to harvest, and the real work has barely started at that point.
What follows harvest is a curing process that can run another four to five months: the green pods are alternately sweated in the sun and rested in insulated boxes over several days until they darken, then spread out and cycled through sun and shade for weeks longer, shrinking to roughly a fifth of their original weight by the time they're finally ready. It's this slow curing, not the raw bean itself, that actually develops vanilla's aroma and flavor — a large part of why real vanilla costs far more than synthetic vanillin, and why seeing the process firsthand at a working greenhouse like Cerro Pereque Chico means something different than smelling a bottle of extract off a shelf.
This extended day also goes well beyond vanilla and chocolate. Ecuador's coastal lowlands, where this hacienda sits, grow an unusually wide range of crops side by side — coffee, rice, and dozens of tropical fruit varieties among them — a reflection of the region's year-round warmth and reliable rainfall rather than any single agricultural specialty. That diversity is exactly why a single estate here can realistically fit a genuine coffee tasting, a look at how rice is processed, and close to 50 different fruits into one day's itinerary.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
