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Cacao Tour

Cocoa was the jewel in the crown of agricultural production in the Caribbean region until 1970’s.  The cultivation of cocoa began very early in the history of the area, just with the arrival of Columbus in the year 1492. Shortly after its introduction and extensive plantings of this fruit was used by the indigenous tribes as …

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Nothing tastes better than a bar of 85 percent dark chocolate you have made yourself.  Costa Rican beans are robust, woody, leathery flavored. The beans are harvested from the pods and allowed to naturally ferment over a period of two days to two weeks. Heat kills the delicate germinating seed, and natural yeasts grow to develop …

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