Authentic Raw Cacao Passion in the Heart of El Castillo

Cacao Tour at Essence Arenal

Nestled in the lush hills of El Millón, Essence Arenal welcomes visitors with a striking entrance framed by towering bamboo. This biofarm and wellness center offers an immersive cacao tour, guiding guests through the rich traditions and ecological importance of this sacred plant.

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A Gateway to Cacao Exploration

A colorful flyer at the reception introduces the experience, while views of the majestic Arenal Volcano set the scene. Led by Aurelio, our knowledgeable guide, our group embarks on a journey to uncover the history, cultivation, and transformative power of cacao in Costa Rica.

Strolling Through Nature

On our way to the permaculture gardens, we walked through a landscape filled with interesting plants and trees. Tall groves of black bamboo lined the path, their dark canes contrasting beautifully with the surrounding greenery. Aurelio pointed out delicate white ginger flowers, explaining that they are not only fragrant but also edible. This part of the walk passed through a section of primary forest, offering a glimpse of the area’s natural richness. Along the way, we came across a wooden trail marker painted with a colorful Trogon bird, a piece of functional art created by a renowned local artist.

Exploring the Gardens – Permaculture, Fruit Trees, and Farm Resources

Walking through the gardens, Aurelio passionately shared insights into permaculture and the diversity of food forests. We encountered a fascinating variety of fruit trees, including multiple species from the Annona family—relatives of soursop (guanábana)—as well as citrus, breadnut, breadfruit, jackfruit, sapote, caimito, and pejibaye, among many others. Vibrant flowers, like the striking amapola, added bursts of color to the landscape. One photo captures a neatly stacked pile of firewood, harvested sustainably on the farm and used for the temazcal, a traditional sweat lodge experience offered at Essence Arenal as part of its wellness practices.

Arriving at the Cacao Orchard – Tradition, History, and Culture

As we reached the cacao orchard, we found ourselves surrounded by trees bearing cacao fruits and delicate flowers in various stages of growth. Aurelio shared his deep knowledge of cacao, not from textbooks, but from firsthand learning with Indigenous communities. He spoke passionately about Costa Rica’s history with cacao, its cultural significance, and the traditions that continue to this day. Through his storytelling, we gained insight into the deep-rooted connection between cacao, the land, and the people who have cultivated it for generations.

First Taste of Raw Cacao

After leaving the cacao orchard with a few fresh pods, we arrived at a ranch beneath a towering fig tree, which was home to many birds and animals. Vanilla orchids hung from its branches, adding a touch of beauty to the surroundings. Inside, we had the opportunity to taste raw cacao for the first time. The cacao seeds, wrapped in a silky white coating, offered a fruity, sweet, and sour flavor. The seeds themselves, while mildly bitter, did not yet resemble traditional cacao. Aurelio shared the nutritional value of cacao and its rich history, making this moment both educational and unforgettable.

From Fermentation to Toasting – The Evolution of Cacao Flavor

The experience took a deeper turn as Aurelio explained the intricacies of cacao fermentation, sharing the important role it plays in developing the rich flavors we associate with cacao. He presented a bag of fermented seeds, which had been left for a week to undergo this transformation, and we tasted them before they were toasted. The fermented seeds already had a distinct cacao flavor, but once Aurelio toasted them, the transformation was remarkable. After peeling and grinding the seeds, the flavors were taken to another level, with the experience evolving and enriching with each step—offering us an increasingly complex and deeper taste of cacao.

From Paste to Perfection – The Final Touch on Cacao

The cacao journey reached its peak as the ground, toasted seeds transformed into a smooth, buttery paste, rich in flavor yet still quite bitter. Aurelio, instead of adding butter, used a small amount of oat water to thin the paste just slightly. He then toasted the mixture again, much like refrying beans, which further enriched the flavors, aromas, and textures. Once cooled, we had the chance to taste the final creation: pure cacao paste paired with honey, a simple yet incredibly delicious experience. As a thoughtful souvenir, Aurelio wrapped the paste in a banana leaf, tied with a vine from the farm, and recommended we wait until the next day to dilute it into a drink, allowing our senses to rest after this indulgent experience.