From Cacao to Chocolate
Rivas
Harvest cacao pods, ferment, roast, and grind the bean. End with a chocolate bar made by you.
Why this exists.
From tree to bar in one day.
The farm sits on a hillside near Rivas, surrounded by criollo cacao trees over fifty years old. The visit begins walking among the trees, learning to spot ripe pods and open them with a machete. Then to the processing area: fermentation in wooden boxes, sun drying, roasting on a clay comal over a wood fire. The whole process is visible and you do all of it. At the end you grind the roasted beans on a hot stone and shape a bar with cane sugar, cinnamon, and a pinch of salt. The bar cools while you have lunch with the family.
The experience,
by chapter.
- 01
Moment 1
Open a fresh pod straight from the tree
- 02
Moment 2
Roast the cacao on a clay comal
- 03
Moment 3
Grind and shape your own bar
Fragments of the afternoon.
Don Rafael
Hammock Weaver · Masaya
"There are three of us left who weave the old pattern. I teach one row. The pattern teaches the rest."
Why Rivas.
Rivas — a place that reveals itself to those who slow down enough to listen.
Practical details.
- Duration
- 5 hours
- Group size
- Up to 6
- Location
- Rivas
- Accessibility
- Comfortable shoes recommended. Contact us if you need additional support.
- Requirements
- Bring curiosity. We handle the rest.
Next openings.
Sat · Nov 8
Afternoon session
Sun · Nov 9
Morning session
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From Cacao to Chocolate.
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Lives in: Workshops · Tastings · Family time · For curious minds