Cocoa tree natural history. The artisanal process of harvesting, fermenting and drying the cocoa beans. It 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 as currency. It is a tour full of Colonial and Caribbean pirate stories, aromas and degustation 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, savoring the indigenous and colonial chocolate beverage and the artisanal chocolate bars made in Casa Cecropia.

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