Costa Rica
Chocolate & Cacao
Taste the bean before it ever heard of Switzerland.
Cacao grew wild in Costa Rica centuries before coffee arrived, and the Bribri communities of Talamanca still prepare it as medicine and ceremony, not just dessert. Crack open a pod on a bean-to-bar farm, ferment and roast the seeds, grind them by hand on a stone metate, then drink chocolate the way it tasted before anyone added sugar.
Where in Costa Rica
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Operators & experiences
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Good to know
Best season
Year-round (two cacao harvests a year)
Level
All ages — hands-on and delicious
Signature spot
Talamanca cacao farms, Caribbean coast