La Fortuna: Don Olivo Chocolate Tour & Tasting Farm Walk

Summary

Chocolate making stories, fruit trees and warm laughter in Costa Rica

You’ll walk through Don Olivo’s working cacao farm with a local guide who feels more like family than staff. Taste raw cacao, grind beans by hand, sample fresh tropical fruits and sip real Costa Rican chocolate as you listen to stories under the trees. It’s simple but stays with you long after you leave.

Step-by-step itinerary

Day 1 — Explore cacao and tropical farm

• See special Cacao criollo strain
• Observe spice harvesting and extraction
• Discover vanilla, rum, and sugar cane
• Explore over 37 tropical fruit varieties
• Learn about coffee and chocolate production
• Visit organic cacao farm producing 150 pounds weekly

Top questions

Is transportation included in the Don Olivo Chocolate Tour?

No, transportation is not included but public transportation options are available nearby.

Are children or infants allowed on this chocolate tour?

Yes, infants and small children can ride in a pram or stroller; specialized infant seats are available.

Is the Don Olivo Chocolate Tour wheelchair accessible?

Yes, all areas and surfaces are wheelchair accessible and service animals are allowed.

What foods are included during the tour?

The tour includes tastings of chocolate, coffee (optional), tropical fruits and spices like vanilla and sugar cane.

How long has Don Olivo been producing cacao?

The farm has produced organic cacao for 96 years using their special strain called cacao criollo.

How much cacao does the farm produce weekly?

The farm produces 150 pounds of cacao every week from their 1,600 trees.

Can you try making chocolate yourself during the tour?

You’ll get to see how spices are harvested and watch or participate in grinding cacao beans by hand.

What’s included

Your visit includes guided walking through the cacao farm with tastings of house-made chocolate, fresh tropical fruits picked right from the trees, local coffee if you want it, plus samples of spices like vanilla and sugar cane along the way.

What’s the experience like?

“You see this tree? My father planted it before I was born,” said Don Olivo, his hand resting on the rough bark like he was greeting an old friend. We’d barely stepped off the path when the smell hit me — something between earth after rain and hot cocoa powder. I didn’t expect to feel so at home on a chocolate tour in La Fortuna, but there was something about the way everyone moved around the farm, like it belonged to all of them.

Our guide (her name was Mariela) handed us a chunk of raw cacao — not sweet at all, kind of bitter and nutty, but somehow satisfying. She grinned when I made a face. “Wait for the next step,” she promised, and then showed us how they grind it by hand. The sound was almost meditative, stone on stone, and I kept thinking about how many generations must’ve done this exact thing here. There were kids running around with sticky hands and someone offered us slices of pineapple that tasted like sunshine.

I lost count of how many different fruits we tried — starfruit, guava, one that looked like a spiky green egg (cherimoya?). The air was thick with vanilla vines and something sweet I couldn’t place; maybe sugar cane? At one point Mariela laughed at my attempt to pronounce “cacao criollo” (I definitely butchered it). The whole time felt less like a formal tour and more like being let in on a family secret. And then finally: warm chocolate poured into tiny cups, rich but not too heavy — honestly, I still think about that first sip.