Exploration of Cocoa—Root to Fruit

Description: 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 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.

Duration: 1:30 hour

Departure: 9:00 a.m., from the Lodge reception area

Cost: $25 per person

Minimum: 2 people (staying at the Lodge)

Recommendations: Wear long pants, hat, closed-toe shoes with good traction and sunscreen. Bring a camera and water.

This tour can also be done as a day trip from San Jose or Jaco (minimum of 4 people and a reservation required at least 3 days in advance).