Ronda is full of places to stop for coffee, wine or tapas, but Sumay Cacao offers something rather different. Tucked away on Calle Pozo, 9 just a few minutes’ walk from La Alameda del Tajo, this specialist cacao shop introduces visitors to the story behind chocolate, from the cacao pod itself to the finished drink.
We originally stopped expecting a quick hot chocolate before continuing our walk around the old town. Instead, we ended up staying for nearly two hours, tasting three different cacao drinks, handling a real cacao pod for the first time, and talking with owner Agostina about the people, traditions and craftsmanship behind every cup.
Already planning your visit? Book a cacao tasting or workshop before you arrive.
Meet Agostina
Agostina is the reason Sumay Cacao feels different from an ordinary specialist food shop. Rather than simply explaining what she’s selling, she talks about cacao as something with a history, a place of origin and a connection to the people who grow it.
As she explains, “I wanted people to experience cacao as something much deeper than chocolate.”
Working directly with small producers in Peru and Ecuador, she focuses on native cacao varieties, traditional growing methods and traceability. Those ideas might sound technical, but she has a way of making them accessible. Questions naturally become conversations about flavour, fermentation and roasting, and before long you’re looking at cacao very differently from when you walked through the door.
Why Sumay Cacao is Different
One of the first things Agostina explains is the difference between ceremonial cacao and the sweet hot chocolate that most of us grew up drinking.
“Our ceremonial cacao lets people taste the cacao itself, not just sweetness.”
Instead of masking the natural flavour with sugar, the drinks allow the character of the bean to come through. Just as two wines from different vineyards can taste completely different, cacao changes according to where it’s grown, how it’s fermented and how it’s prepared.
That idea became much easier to understand once we started tasting the drinks ourselves.
Our Tasting Experience
The tasting unfolded naturally rather than feeling like a formal presentation. Each drink introduced another aspect of cacao, and with every cup the conversation seemed to expand into another story about producers, growing conditions or traditional preparation methods.
The three drinks we tasted were noticeably different from one another. Some were softer and more rounded, while others had a richer, more intense flavour that lingered much longer than we expected.
The moment that surprised us most came when Agostina handed us a real cacao pod. It’s something most people have never seen, despite eating chocolate throughout their lives, and suddenly the connection between the fruit and the drink in front of us became obvious.
As Agostina says, “Most people have never seen a real cacao pod. That’s often the moment everything connects.”
Holding the pod while tasting the drinks made the whole experience feel much more tangible.
If you’d like to experience the guided cacao tasting or the Ancestral Cacao Workshop yourself, you can check the latest availability below.
From Cacao Pod to Cup
One of the most interesting parts of our visit was following the journey from the cacao tree to the finished drink.
Agostina explained how the pods are harvested, how the beans are fermented and dried, why roasting matters, and how careful preparation preserves the natural flavours that make ceremonial cacao distinctive.
“Every step changes the flavour.”
Once she’d explained the process, tasting the differences between the drinks made much more sense. Rather than feeling like a lesson, it felt like someone sharing something they’re genuinely passionate about.
What You Can Buy
The shop reflects the same philosophy as the tasting.
Instead of shelves filled with ordinary chocolate bars, you’ll find ceremonial cacao blocks, chopped cacao ready for home preparation, beautifully packaged gift tins and speciality cacao products designed for people who want to continue exploring cacao at home.
It’s the sort of place where people often leave with something they hadn’t planned to buy because they now understand what they’re looking at.
Which Experience Should You Choose?
If you’re simply exploring Ronda’s old town, it’s well worth stepping inside to look around and chat with Agostina.
For first-time visitors, I’d recommend the guided cacao tasting, as trying several drinks side by side brings together everything she explains about flavour, origin and preparation.
If you’d like to explore the process in more depth, the Ancestral Cacao Workshop offers a longer experience with practical preparation techniques and a deeper look at ceremonial cacao traditions.
Practical Visitor Information
Sumay Cacao is located on Calle Pozo 9 , a short walk from La Alameda del Tajo and Ronda’s historic centre.
Experiences are available in both English and Spanish, and it’s worth allowing around an hour for a tasting. Our visit lasted considerably longer, but that’s largely because every conversation seemed to lead to another interesting question! :)
Why Include Sumay Cacao in Your Ronda Itinerary?
Ronda’s famous bridge, dramatic gorge and historic streets usually take centre stage, but places like Sumay Cacao remind you that the town also has independent businesses with stories worth discovering.
Rather than simply stopping for a drink, you’ll leave with a much better understanding of where chocolate begins, how cacao is grown, and why different origins produce such different flavours.
As Agostina puts it, “I’d like people to leave with a new appreciation for cacao, the people who grow it and the ritual of preparing it.”
That probably sums up our visit perfectly. We arrived expecting a hot chocolate and left talking about cacao all the way home.
Continue exploring Ronda’s food and drink scene.
Essential FAQs About Sumay Cacao in Ronda
Sumay Cacao is a specialist cacao shop in Ronda’s old town where visitors can discover ceremonial cacao through guided tastings, workshops and carefully sourced cacao products from Peru and Ecuador.
Sumay Cacao is located on Calle Pozo, 9 just a few minutes’ walk from La Alameda del Tajo in Ronda’s historic centre.
Not in the usual sense. Rather than functioning as a traditional café, Sumay is a cacao shop where the focus is on learning about cacao through tastings, conversations and workshops.
The guided tasting includes three different ceremonial cacao drinks while explaining how cacao is grown, fermented, roasted and prepared. Visitors also learn about the differences between cacao origins and traditional preparation methods.
The guided tasting takes around one hour, although it’s easy to spend longer talking with Agostina and exploring the shop.
Yes. The shop sells ceremonial cacao blocks, chopped cacao for home preparation, gift tins and other speciality cacao products.
Families are welcome to visit the shop, although the guided tasting is generally better suited to older children and adults who are interested in food, drink and learning about cacao.
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