Tucked in the green hills of El Millón, Essence Arenal greets guests with a bamboo-framed entrance and offers an immersive cacao tour highlighting the plant’s cultural and ecological significance.
Gateway to Cacao
A colorful flyer at reception introduces the experience, as views of the majestic Arenal Volcano set the scene. Guided by the knowledgeable Aurelio, our group begins exploring the history, cultivation, and impact of cacao in Costa Rica.
Nature Walk
On the way to the permaculture gardens, we pass black bamboo groves, fragrant white ginger flowers, and a stretch of lush primary forest. A trail marker painted with a colorful Trogon bird—functional art by a local artist—adds a creative touch to the path.
Permaculture Gardens
Walking through the gardens, Aurelio shares insights into permaculture and the richness of food forests. We see a variety of fruit trees—Annona species, citrus, jackfruit, sapote, pejibaye—and bright flowers like the vibrant amapola. A photo shows neatly stacked firewood, sustainably harvested for the farm’s traditional temazcal sweat lodge.
Cacao Orchard
At the cacao orchard, we’re surrounded by fruiting trees and delicate blossoms. Aurelio shares his firsthand knowledge, learned from Indigenous communities, highlighting cacao’s cultural significance and deep ties to the land and its people.
Taste Raw Cacao
After leaving the cacao orchard with fresh pods, we reached a ranch under a towering fig tree draped with vanilla orchids. There, we tasted raw cacao—sweet, sour, and slightly bitter—and learned about its rich history and nutritional value from Aurelio, making the experience both educational and memorable.
Fermentation to Toasting
The experience deepened as Aurelio explained cacao fermentation’s role in developing flavor. We tasted week-old fermented seeds, then sampled them again after toasting, peeling, and grinding—each step revealing a richer, more complex taste.
Final Cacao Journey
The cacao journey peaks as the toasted seeds transform into a rich, bitter paste. Aurelio adds oat water instead of butter, then toasts it again to deepen the flavor. We taste the final creation—pure cacao paste with honey—simple yet delicious. As a parting gift, he wraps it in a banana leaf, suggesting we wait a day before making it into a drink to let the experience settle.
A magical cacao journey.
What to Bring
- Weather-appropriate gear (sun protection, rain gear, hat)
- Insect repellent and long sleeves for added comfort
- A reusable water bottle
Dietary Requirements
Please inform us of any allergies, intolerances, or dietary preferences when booking.
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