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Región / Punto de partida: Valle Central Método de transporte: Andando 2 hours

Exploration of Cacao: From the Root to Bar

Since ancient times, cocoa has been vital to life in Central America. Mayans invented the basics of preparing cocoa, a process still used today—fermentation, drying and roasting of the beans, then shelling, grinding and milling. People from all levels of society consumed cocoa daily as a beverage. Nobility drank the dark liquid in cups hand-decorated by artists, and it was the favorite drink of Mayan kings and priests.

You’ll see these ancient traditions practiced at Macaw Lodge today. The tour takes you through our cocoa plantations to learn about the varieties of cocoa trees, characteristics and the fruit, as well as all that’s involved in the process of bringing this beneficial fruit to the table.

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Sin costes añadidos
Tour Operador: Macaw Lodge
Etiquetas
History & Culture
Punto de encuentro
Departure: 9:00 a.m. or 1:30pm from the front desk - Macaw Lodge, San José, Carara, Costa Rica
Atención
Recommendations: Wear long pants, hat, closed-toe shoes with good traction and sunscreen. Bring a camera and water.
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