The history of Mendaro chocolate has always been closely linked to that of the Saint-Gerons family. The firm dates back to 1850, when it was founded by the great-great-grandfather of today's master chocolatier. The family home, "Katekua", takes its name from the rings and chains attached to its walls, which were used to secure the barges that transported colonial products up the River Deba from the sea ports, products such as cocoa, sugar, vanilla, cinnamon and coffee. Originally, the cocoa beans were ground in a mill turned by animals, later replaced by the first electric motor to operate in Gipuzkoa. Today, the company still makes all kinds of chocolates using artisan processes. The flavour and aroma reflect the quality of the raw materials used and the optimum freshness at the time of sale. Don't miss this chance to taste the famous Mendaro chocolate, and to learn more about the cocoa grinding process, sugar toasting, preparation and hand-packing. The sweetest of all tourist attractions!