The artisanal process of harvesting, fermenting, and drying the cocoa beans goes back far in history. This is a trip back in time to the ancient cultures of the Mayas, Aztecs, and other Central American people, where cocoa was used as a ceremonial beverage and currency.
This is a tour full of Colonial and Caribbean pirate stories, aromas, and sampling of the “food of the gods”, bean-to-cup and bean-to-bar. You will be hands-on tasting the cocoa fruit, roasting the beans, separating the husk, grinding the roasted beans on the “metate” (table stone) the indigenous way, and savoring the indigenous, chocolate beverage and artisanal chocolate bars made in Casa Cecropia.
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