“My time in Costa Rica was one to remember. When I found out about the Nahua cocoa plantation that supply one of my favorite chocolate brands, I knew I could not miss the opportunity to learn more, and it turned out to be such an enriching experience. During my time there, I had the rare occasion of meeting and interviewing the head farmer, Adrian Parrales. Mr. Parrales was kind enough to give me a tour of the fermentation facilities, and explained the week-long intricate fermentation process, involving careful control of temperature and vigilant attention to detail, in order to prepare the cocoa for delivery. I even learned about the ins and outs of the cocoa industry itself, and how it is unfortunately not as fruitful as the chocolate we eat in the end.
The cherry on top was seeing the actual cocoa trees at the end. The cocoa pods are stunning, with their vibrant shades of red, orange, yellow, and green. Cutting open the pods and eating the flesh of the cocoa beans was something I had always wanted to try, and I was so grateful to finally do it. The flesh had such a unique, sweet flavor, and it was a wonderful way to end the visit. Overall, the amazing people, fascinating facilities, and captivating interview made for an unforgettable visit that has truly inspired me to take my own chocolate as far as I can.”

Marc Rajeh – Marc’s Bar Founder