Ecuador: the coffee should be good, but it is outshined by something else

I had Ecuadorian coffee beans at home and I liked them a lot. They were among my favourites, but somehow it is hard to come by them in the country itself. Most of the Cafés have Nescafe or use tabwater for the coffee which leaves a stench and a taste of chlorine while consuming it.

But there surely is something which steals the show: chocolate! It is dark, rich and creamy and if you order a Mocchachino you’ll get your coffee part as well, though the chocolate is just the better part of it!

I’m currently wondering whether the chocolate can absorb the chlorinetaste of water as I never had a hint of chlorine in a Mocchachino while there was one in the same shop’s espresso…

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