In this experience, you will enjoy a unique journey that connects culture, gastronomy, and Andean tradition. We begin at Sara Mama, discovering the history of chicha de jora, an ancestral beverage made from local corn using techniques passed down through generations.
Next, at Molino Mágico, you will learn about the traditional grinding of corn and prepare your own fresh juice using a blender bike—an authentic and fun experience.
The adventure continues in Cotacachi, where you will take part in a sensory coffee experience. Guided by a certified Q-Grader specialist, you will prepare your own cup using the V60 pour-over method, learning to identify the aromas, flavors, and nuances of coffee from Intag. Surrounded by the aroma of freshly ground coffee and the soothing sound of water pouring, you will experience a unique moment of connection with this beloved beverage, culminating in a tasting that reveals its full character and richness.
09:00 – Tour begins, pick-up from your hotel in Otavalo
09:15 – Cultural experience at Sara Mama
10:00 – Visit to Molino Mágico
10:45 – Clay-cooked tortilla tasting
11:00 – Sensory coffee experience in Cotacachi
13:00 – End of the tour
Includes:
Guide
Private transportation
Visit to Sara Mama
Interactive experience at Molino Mágico
Sensory coffee experience
Excludes:
Services or activities not specified in the tour itinerary
Practical Information
Difficulty level: Easy
Altitude: Between 2,500 and 2,550 meters (8,200–8,370 ft) above sea level
Climate: Andean temperate, with average temperatures between 12 °C and 22 °C (54–72 °F)
Important Recommendations:
Bring a light jacket for temperature changes between Otavalo and Cotacachi.
Be ready to participate in interactive activities, such as at Molino Mágico.
Bring a reusable water bottle (minimum 1 liter per person).
Optional:
Bring cash for direct purchases from local artisans.
