Don Juan Chocolate & Coffee Tours

While in La Fortuna, a tour of Don Juan’s organic chocolate and coffee plantation is a must. While looking around the town of La Fortuna, Zipy noticed the Don Juan store and went to inquire about the chocolate and coffee tours. Alonzo, a supervisor, graciously offered to take Zipy and the team to the plantation just outside of town for a tour which all eagerly accepted.

As we drove onto the property, we all were overwhelmed by the breathtaking aroma of coffee that surrounded the Visitor Center. As we walked through the grand entrance, Brandon, the grandson of Don Juan, welcomed us onto the property.  After a photo session with the staff, Zipy and the team began the walk through the plantation. The design of the two hectare plantation is such that guides can take four different tour groups down unique paths without encroaching on each other.

We started down the chocolate row as Alonzo explained that the plantation has 700 cacao trees and 50 different fruit trees. The cacao trees we had seen were at all different stages of development and there are two types of cacao trees, those with orange and those with red pods. Both have a slight difference in taste. At the different stations, descriptors were posted with the different stages of the process of making chocolate and Alonzo shared his knowledge. We discovered that, it takes seven months for a pod to develop into a cacao bean, a cacao tree has to be two years old before bearing fruit, and the best beans come from trees that are five to six years old. A tree’s lifespan can be up to a 100 years.  Alonzo explained that squirrels and birds are natural enemies of cacao fruit.

While walking down the path, Zipy had a chance to taste fresh peppercorn, smell a cinnamon leaf, and later taste four year old cinnamon bark and smell Ilan Ilan flowers. We also tasted dried cacao bean pieces. The dark chocolate in its raw state was almost overwhelming. Alonzo informed us that in the raw state the bean has an antioxidant and people buy it to add to their smoothies.

At the end of the chocolate portion of our tour we found ourselves in an outdoor kitchen where Zipy’s favorite part began. José, the master chocolatier, brought out organic banana pieces, grown on the property, and a dark chocolate and white chocolate cocoa butter sauces for dipping. Oh what decadence! The richness of the smooth sauces was incredible. Alonzo explained the process of making cocoa butter and its uses for things like lip balm and cosmetics.  

Later Jose handed Alonzo the utensils and Alonzo went to work, while Zipy ground the chocolate beans. In a jug he threw in ingredients of brown sugar, salt, maize, cinnamon, chili, vanilla and the cacao grounds Zipy was grinding. Then he whisked the mixture and added hot water. The aroma was incredible and the taste was, indescribable. Only “wow,” “yum,” and more “wows” came out. Next, Alonzo added powdered milk to the mixture and the taste was smooth and creamy with little pieces of cacao to savor the flavor. To add to Zipy’s delight, next came the chocolate covered coffee beans and white chocolate, rum and dark chocolate, orange bars, made right there in the kitchen. We found out that while on a tour, the guests have an opportunity to create their own flavors of chocolates.

Happy and full, we entered the coffee area. There a very friendly fellow with his oxen, Gallo and Pinto seemed to be waiting for us and gave us a ride in his traditional cart. Zipy was elated.

As we walked down the coffee tree path, Alonzo shared that it takes 40-50 days for a pod to develop into a bean. Coffee trees start producing beans at 3 years and their longevity is 20 – 25 years. The processing of coffee has 6 stages; picking the fruit, putting the fruit through a press, washing, natural drying, deshelling and roasting. They make light, medium, and dark roasted coffee. We had a chance to taste them all. They were all uniquely delicious and of course Zipy had to buy some in the gift shop to take back home. Alonzo explained that the two Don Juan plantations in La Fortuna and Monteverde export approximately 10,000 kilos annually around the world with the majority being sent to the United States and Canada.  

Before leaving, we extended our gratitude to Alonzo for taking the time to take us on a wonderful journey.  Zipy took pictures with Maria and Cynthia in the gift shop, with Raymond, one of the tour guides, Brandon, the manager, and of course with Alonzo. After saying many thanks, Zipy said “See you soon!” to his new friends at Don Juan Chocolate & Coffee Tours and the team drove away. What an experience! The tours are available daily with evening tours available upon request to see the cool frogs and nocturnal nature.

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