Coffee, Chocolate and Sugarcane Tour La Fortuna
Experience La Fortuna’s premier coffee, chocolate, and sugarcane tour combining tradition, culture, and authentic Costa Rican flavors, actively participating in the artisanal production process from bean to cup, enjoying the aroma of freshly roasted coffee, tasting handcrafted chocolate made on-site, and savoring fresh sugarcane juice, all guided by passionate experts in a stunning natural setting near Arenal Volcano, with private transportation, coffee, tea, and all fees included for this immersive cultural journey.
Overview
Crush cacao nibs with a stone metate until they release that deep, earthy scent, then mix in sugar for chocolate you shape and taste warm at Sloth Park.
Your guide with 10 years spotting local crops walks you past coffee bushes heavy with red cherries, explaining harvest by hand to avoid bitter batches. Feed stalks into the groaning trapiche mill—watch 23 ounces of frothy sugarcane juice pour out in seconds, ten times sweeter than store-bought. But heads up: this ties into the sloth trail next door, where guests often spot three-toed sloths munching Cecropia leaves nearby.
The 90-minute hands-on session packs private transport, all tastings, and fees for up to 15. Wheelchair-friendly paths suit most.
Real talk: samples pack caffeine and sugar, skip if jittery.
Book early—combo sloth slots sell out.
What's Included
- Private transportation (pickup/drop-off offered).
- Bilingual (English/Spanish) expert guide.
- Hands-on coffee roasting, chocolate making, and sugarcane pressing.
- Tastings of fresh coffee/tea, handmade chocolate, and sugarcane juice.
- All fees and taxes.
- Gratuities for your guide.
- Extra purchases like coffee bags.
- Meals beyond samples.
Itinerary
- Pickup from your hotel or meet at Sloth Watching Trail La Fortuna (Sloth Park), 600 meters east of Central Park.
- Quick intro to cultivation and production history on the family property.
- Walk the accessible paths through coffee, cacao, and sugarcane areas.
- Hands-on: roast and grind coffee beans, process cacao to chocolate.
- Press sugarcane in the traditional trapiche mill.
- Tasting session with multiple coffee strengths, chocolate varieties, and fresh juice.
- Free time for questions or photos, often spotting sloths from nearby trails.
- Private drop-off back to your hotel.
What to Expect from the Tour
Here's practical advice to help your tasting go well, based on common experiences with processing, samples, and weather. We've pulled this from what past guests told us after their trips.
- Gear essentials. Light pants and closed shoes aren't optional. Several guests said paths stay flat and wheelchair/stroller-friendly, but grinding stations get sticky with cacao—one used a bandana for sweaty hands in humidity.
- Processing fun. Guides like Abel or Steven demo first, then let you crush and press. A couple raved about hearing beans crackle during roasting, mimicking home kitchens.
- Tasting overload. Five chocolate types plus strong coffee and super-sweet cane juice fill you up. Folks said the pure cacao hot chocolate steals the show, but pace if caffeine-sensitive.
- Sloth bonus. Trails link to sloth watching—guests spotted 4-9 sloths, toucans, frogs. Families loved combo with kids asking about Cecropia trees sloths eat.
- Group setup. Fifteen max feels spacious. Past visitors said it beats crowded farms, with guides like Adonny personalizing for photos and facts.
- Best time to visit. December to April dries paths and peaks cherry season. Guests in early 2025 called January mornings ideal for active wildlife and volcano backdrops. May to November greens cacao but muddies spots—covered tastings run anyway.
| Month/Season | Upsides | Downsides | Recommended Start Time |
|---|---|---|---|
| Dec-Apr (Dry) | Firm trails, ripe cherries/sloths active | Busier combos | 8-10 AM for cool air |
| May-Nov (Rainy) | Sweeter cane, fewer crowds | Muddy paths, clouds | Morning to dodge showers |
Common issues. Wheelchair accessible with flat surfaces. Guests found tastings generous but rich—great post-hike filler. Rain rarely cancels; indoor options keep it going.
FAQ
Do I need prior knowledge of coffee or chocolate?
No knowledge needed. Guides like Abel break down planting to pressing step-by-step. Past first-timers crushed cacao and pressed cane easily, calling it beginner-proof.
Wheelchair or stroller friendly?
Yes, flat paths and surfaces work for wheelchairs, strollers, service animals. Guests with mobility aids rolled right to stations—no steep bits.
Sloth sightings possible?
Often—trails overlap Sloth Park, where folks spot 4-9 sloths, toucans, frogs. Guides detour for views; one group saw babies munching Cecropia.
How intense are the samples?
Bold coffee (multiple roasts), dark chocolate (five types), ultra-sweet cane juice (23 oz fresh). One guest got buzzed—request decaf or small pours.
Pickup details?
Private transport offered; confirm La Fortuna-area hotel. Beyond central? Meet at spot 600m east of Central Park. Guests said Uber/taxi simple too.
Why this over other farm tours?
Sloth Park tie-in adds wildlife bonus most skip, plus trapiche pressing and 15-person cap. Past guests preferred the ethical, combo feel to bigger ops.
Book it today with Arenal Volcano Costa Rica Tours or simply following this link.