Coffee and Chocolate Walking and Sightseeing Tour at Monteverde Santa Elena

The tour will begin with pick up from your hotel in Monteverde or Santa Elena, this is a unique experience for all coffee and chocolate lovers. The tour will continue through the coffee plantation accompanied by your English guide to learn about coffee and chocolate processing and production, from the cultivation and harvesting to the preparation of the final coffee and chocolate product. Your tour will conclude with the pleasure of enjoying a delicious cup of coffee and chocolate while you admire the beautiful view of the Nicoya Gulf.

This is a unique experience for all coffee and chocolate lovers.

Why is Costa Rican coffee the best coffee in the world?

Our coffee is grown in fertile soils of volcanic origin and low acidity which are ideal conditions for its production. More than 80% of the coffee area is located between 800 to 1,600 meters of altitude and at temperatures between 17º and 28º C., with annual rainfall between 2,000 and 3,000 millimeters.

The advanced technology used by the Costa Rican coffee producers for more than 200 years has allowed them to adjust the plantations to the characteristics of each region. Today the Costa Rican Coffee is grown in 8 producing areas including Monteverde, one of the most important ones.

1720 is the approximate date of the introduction of coffee to America, which was when the first typical variety of Arabic coffee seeds reached the island of Martinique, Antilles, the seeds were later sown in Costa Rica at the end of the 18th century. Costa Rica was the first Central American country to establish this flourishing industry.

The tour will continue through the coffee plantation accompanied by your English guide.

You will learn about coffee and chocolate processing and production, from the cultivation and harvesting to the preparation of the final coffee and chocolate product.

The drying practice seeks to reduce the water in the coffee and chocolate product, it´s previously washed and drained in a natural or mechanical way. The coffee and chocolate must be in a commercially adequate point, which meets the characteristics to store it and sell it later.

The drying mechanism of coffee and chocolate is more complicated than that of any other grain, because after washing them they contain  moisture which can lead to the coffee and chocolate losing some of it´s flavor and aroma.

Your tour will conclude with the pleasure of enjoying a delicious cup of coffee and chocolate while you admire the beautiful view of the Nicoya Gulf.