Context

Although coffee is the region's best-known product, in its warm areas cacao also grows alongside plantains, fruits and other species that enrich the farms. Opening a pod and tasting its pulp lets you discover that the flavor of chocolate begins long before the bar: it depends on the growing, the harvest, the fermentation, the drying and the knowledge of those who transform it. This experience reveals the productive diversity that lies behind the coffee landscape and lets you get close to the origin of one of the most appreciated flavors in the world.

What can you do?

• Get to know the cacao plant and fruit
• Explore fermentation, drying and processing
• Prepare or taste artisanal chocolate
• Relate cacao, biodiversity and rural economy
• Buy products directly from the producer

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