Chocolate Tour
Join us for our annual Costa Rica cacao adventure organized together with Ecole Chocolate and Devries Chocolate. This week long adventure (March 7-12, 2010) will take you to the historical roots of cacao growing during harvest. Not only will your chocolate making benefit from a much better understanding of cacao cultivation and processing but you will engage in spirited dialogue on the future of fine chocolate flavor. (See day-by-day description below.) For registration information, contact Pam Williams at Ecole Chocolate email. Or click here for more information about this and other programs for professional chocolatiers and chocolate lovers.
Background
The chocolate bean, which is harvested from the cacao tree, has a long history in Costa Rica. Cacao beans were originally used as currency in the pre-Columbian times by local Indians and continued to be a form of currency into the 1930's. It was one of the major industries in Costa Rica before the introduction of coffee in the late 1700's outpaced it. Cacao remained an important export until blight in 1979 swept through the plantations, dramatically reducing cacao production in Costa Rica by 95%.
Almost all of Costa Rica's cacao is produced in the Caribbean lowlands where plentiful rainfall and available land go hand in hand for sustainable cacao plantations. Much of Costa Rica's wildlife and migrant bird species are finding shelter and homes in these rejuvenating cacao plantations. It is one of few agricultural industries that do not require de-forestation like other Costa Rican products such as coffee, banana and sugar cane. It is emerging as one harvest that may actually do more good than harm. (Excerpt from www.costarica.com).
Tour Itinerary: Legend for meals included in your tour: B=Breakfast, L=Lunch, D=Dinner. Itinerary subject to change: every effort will be made to keep the itinerary as it appears here; however, the final itinerary may vary due to schedules, availability and factors beyond our control.
Sunday:
Independent arrival at Hotel Bougainvillea, San Jose, Costa Rica.
Monday: B,L,D
Private tour and lunch at CATIE Center for Tropical Agriculture and Higher Learning, which houses one of the world’s most important genetic banks for cacao, including rare and wild species.
Tuesday: B,L,D
Full day experiencing the harvest and processing of cacao first hand at FINMAC a Rainforest Alliance certified organic cacao plantation with lunch at a cooperative 
Wednesday and Thursday: B,L
Visit indigenous reserves to see how small farmers produce cacao in villages bordered by rainforest. Enjoy a fascinating nature walk at Cahuita National Park.
Friday: B,L
Return to Central Valley and farewell lunch and chocolate tasting at Sibú Chocolate, free evening for dinner in San Jose and overnight in Hotel Bougainvillea.