Costa Rica - Journey to the heart of cocoa farming for our chocolate maker Virginie

An immersion into the heart of cacao plantations.

The bumps are certainly felt in the car! Virginie, my sister who is none other than one of our chocolatiers, and her family have been driving for several hours now to reach Finca la Amistad, at the foot of Tenorio volcano...

Halfway through their journey in Costa Rica, they are about to spend two days on a cacao plantation. But not just any plantation! It is on this very plantation that the cacao beans are grown that we use to craft our Grand Cru 70% covering chocolate from our supplier and partner Felchlin. A true journey to the heart of raw materials awaits! And it was worth the wait: after two years of delays due to COVID-19, they are finally there, ready to discover the plantation.

The beginning of an exciting tasting journey...

After a welcome hot chocolate, their tasting journey begins in the heart of the estate. The humid warmth of this northern region of the country is ideal for cacao, which thrives there abundantly. Started in 1997, this operation was not always so flourishing: an initial attempt to grow macadamia nuts had failed and made way for cacao. Over an area of 60 hectares, nearly 30 varieties of cacao from the Trinitario family coexist with banana trees and vanilla orchids, while another 30 hectares are dedicated to biodiversity conservation. David, one of the cultivators, guides them through the nursery rows and this lush plantation, machete in hand. He explains that the harvest and bean processing are done entirely by hand, before the beans undergo fermentation in wooden casks produced locally. After several days of drying, the majority of the beans are packaged for export while another portion never leaves the estate. It is Simon, a Swiss-German at the helm of the Finca, who ensures its transformation. Trained in bean-to-bar transformation techniques, he has created an entire range of products available for sale: at the Finca, online and soon in fine food shops in the country, a still recent concept but one that is gaining ground. This is something still rarely practiced in cacao-producing countries but heralds the birth of a virtuous cycle where what is cultivated locally is also transformed and consumed locally. As the day winds down for our Saint-Jeannaise family around a typically Costa Rican dinner, toucans, faithful residents of the plantation, fly above the cacao trees in a grand ballet.

So far from home, a cacao tree bearing our chocolaterie's name!

The next day, a beautiful moment of sharing is being prepared at the Finca. After a walk through the forest along the turquoise waters of the Rio Céleste river, Virginie and her family are about to plant a cacao tree. And the entire family pitches in to prepare the hole that will welcome this plant. Elsa, Virginie's daughter, ties a ribbon bearing the Sandrine Chappaz chocolaterie name to it. This tree will produce its first pods within 3 years! We will not fail to keep you updated!

This immersion in cacao lands comes to an end here for our Chartrousins, who continue their journey. Virginie, moved by the passion of these cultivators who work to preserve such a precious terroir, keeps an emotional memory of it. Catching sight of our Costa Rica 70% tasting squares on a shelf in the Saint Laurent du Pont chocolaterie will always remind her of David, Minor, Simon, Raquel and all the others who work daily to preserve this ecosystem and who welcomed them so warmly!

To learn more about Finca la Amistad, visit here!

Discover our products made from Finca la Amistad beans: