La Fortuna: Coffee & Chocolate Tour with Pickup & Tastings

Summary

Handmade chocolate and coffee stories near Arenal Volcano

You’ll walk Costa Rican fields with a local guide near Arenal Volcano, taste coffee brewed right where it grows, handcraft your own chocolate from fresh cacao beans, and try sugar cane juice—all with pickup from La Fortuna hotels. Expect laughter over messy hands and stories you’ll remember on rainy days.

Step-by-step itinerary

Day 1 — Coffee and chocolate plantation visit

• Arrive at North Fields Cafe
• Experience coffee plantation tour
• Explore chocolate plantation
• Learn about local family life

Top questions

Is hotel pickup included in this coffee & chocolate tour?

Yes, hotel pickup and drop-off are included if your hotel is within 10 minutes of La Fortuna.

How long does the North Fields Cafe tour last?

The tour lasts around two hours from arrival to finish.

Do you get to make your own chocolate during the tour?

Yes, guests participate in preparing and tasting handmade chocolate from cacao beans.

Is lunch provided during this day trip near Arenal?

No lunch is included, but tastings of coffee, chocolate, sugar cane juice, and water are provided.

What languages do guides speak at North Fields Cafe?

The professional guides speak Spanish and English fluently.

Is this tour suitable for kids or older adults?

Yes, it’s suitable for all physical fitness levels; activities are gentle and hands-on.

What’s included

Your day includes hotel pickup and drop-off within 10 minutes of La Fortuna, guided walks through coffee and cacao fields with a local expert, hands-on chocolate preparation and tasting sessions, fresh Costa Rican coffee or tea to drink along with sugar cane tasting and water—all taxes covered before you head back to your hotel.

What’s the experience like?

First thing I noticed at North Fields Cafe was the smell—like earth after rain, but sweeter. We’d barely stepped out of the van (pickup was right on time from La Fortuna) when our guide, Luis, handed us a tiny cup of something steaming. “Try,” he grinned. It was coffee, but not like the stuff back home; almost floral, somehow. The fields stretched out behind him, green on green with the volcano lurking in the distance—clouds moving fast overhead, sun poking through every few minutes. I kept getting distracted by birds I couldn’t name.

Luis walked us through rows of coffee plants and cacao trees, telling stories about his family—his grandfather started this place after leaving San José decades ago. He let us crack open a cacao pod (sticky, kind of tangy inside), and then we tried grinding beans by hand. My arms got tired embarrassingly fast; everyone laughed when my grinder made this weird squeak. The chocolate part was messier than I expected—my fingers were covered in brown paste and sugar cane juice dripped down my wrist while Luis explained how they used to do it all without machines. There’s something about tasting chocolate you just helped make that sticks with you.

We sat under a tin roof for the tasting—coffee first, then chocolate in little cups, then sugar cane water that tasted like grass and honey mixed together. Rain started up while we were sitting there, loud on the roof but cozy inside. Someone asked about the volcano erupting (Luis just shrugged and said it’s been quiet for years). I still think about that view from their porch—the fields going soft in the wet light—and how quiet everyone got for a second before we piled back into the van for drop-off.