• The template for this display is not available. Please contact a Site administrator.

I hope it rains cocoa in the countryside


The emperor Moctezumba extoled it like one of the most exquisite delicacies of the Aztecs. He appreciated it so much that the most precious tributes he received from other peoples were cocoa almonds.

As a breverage, Moctezuma received annually 400 thousand countles, equivalent to 160 million of cocoa berries, useful for 50 daily cups of chocolate, just for his own consumption. A drink to which ground corn, pepper, spices and natural aphrodisiacs were also added.

When Hernan Cortes arrived to Mexico, Montezuma offered him the drink and he loved it. He even went so far as to say that a single cup of this drink strengthened so much the soldier that he could walk all day long without needing any other food. By the hand of Cortes, cacao became a royalty badge in Spain. Its name that comes from the Mayan language ka'kaw took them back to the mysticism of its meaning: red, strength and fire.

In the Dominican Republic, the weakness for cacao was so popular that in 1650 there were numerous creole families who cultivated it with care and dedication in the basins of several southern rivers of the island. A century later, it would become an essential component of the Dominican diet. But beyond that, the Dominican Republic is the world's largest organic producer and ranks among the first exporters in the United States.

Located in the eastern part of the Cibao Valley, specifically, in front of the Loma Quita Espuela, Duarte province, it is found the largest reserve of humid forest conserved in the country where this beneficial product is cultivated today. In the capital, San Francisco de MacorĂ­s more than 1,500 hectares are dedicated to its production. Most of the product reproduces in a hybrid form, that is, by cloning the mother plant. This is a procedure that requires patience, care and about two and a half years to obtain the first fruits.

The path of cocoa , placed at the farm "La Esmeralda", is an eco-tourist tour that shows the product from the sowing process to its transformation into chocolate, which is made in its own chocolatera where, in addition, visitors can become part of it by making their personal forms of this sweet delicacy.

During the tour, guides who are specialized in the cultivation of cocoa, teach these interesting issues such as it is needed only two percent of its moisture to industrially process the cocoa; a plant can produce 120 to 140 annual ears during the 365 days of the year; or everything is used, the whole plant, and the leftovers are utilized as organic fertilizer.

An unforgettable experience where you will be welcomed with a delicious cup of hot chocolate, will tour the organic cocoa plantation, will plant your own cocoa plant and will know the reasons why the Dominican Republic has one of the finest cocoa in the world.

In the factory, you will enjoy a multitude of products, and acquire any soaps and creams varieties, which serve to stimulate circulation and, because of their high level of antioxidants, help the formation of collagen and skin elasticity.

The world of cocoa is as exciting as its exquisite taste.