Martinique: Cocoa farm tour with tasting & workshop

Summary

Walk the cocoa fields of Martinique & taste tradition firsthand

You’ll walk Martinique’s lush cocoa fields with a local producer, learn how beans become chocolate from harvest to fermentation, and taste raw cocoa right at the source. Expect hands-on moments in Lucien’s workshop and stories that bring Martinique’s history alive—a sensory experience you’ll remember every time you unwrap a bar back home.

What’s the experience like?

I’ll admit, I thought I knew what chocolate was until Lucien handed me a sticky, football-shaped pod straight off his tree. “Go on,” he said, grinning as if he’d seen this moment a hundred times before. The air smelled like wet earth and something sweet I couldn’t place. When I cracked open the pod (harder than it looks), the beans inside were nothing like the bars back home—pale, slippery, almost floral. We were deep in Martinique’s green hills, and honestly, I was already rethinking everything I’d ever eaten labeled ‘cocoa’.

Lucien walked us through his small plantation—he called it his “garden,” which felt right. He pointed out how each tree looked a little different, and told stories about how cocoa shaped Martinique’s past. Sometimes he’d pause mid-sentence to show us a bird or let us feel the rough bark. There was this moment when he sliced open a ripe pod and let us taste the pulp around the beans—tangy and bright, not at all what I expected. The sun kept ducking behind clouds, so one minute we were squinting in bright light, the next we were cool under sudden shade.

Inside Lucien’s workshop (it smelled like roasted nuts and old wood), he showed us how beans are fermented and dried—the steps before anything even gets close to chocolate. Depending on the season you might get to help out; we got to turn some drying beans by hand, which left my fingers smelling faintly bitter for hours after. Lucien shared stories about cocoa as currency and ritual—he laughed when I tried repeating one of the Creole words for “elixir.” Pretty sure I butchered it but he just winked.

The tasting at the end was raw cocoa—no sugar or milk or anything fancy. Just pure flavor that made my mouth tingle. We sat around swapping thoughts about what we tasted (someone said “wine,” another “earth”), and Lucien brewed up some traditional cocoa for us to try too. It wasn’t just about eating; it felt like being invited into something older than any recipe book. Even now, sometimes when I catch that earthy smell in my kitchen, I think back to that hillside in Martinique—and yeah, maybe chocolate will never taste quite the same again.

Step-by-step itinerary

Day 1 — Cocoa Plantation Workshop

• Visit cocoa farm in Martinique
• Learn history and agriculture of cocoa
• Walk botanical and sensory path
• Discover artisanal workshop
• Participate in bean preparation (seasonal)
• Raw cocoa tasting and storytelling

Top questions

How long does the cocoa plantation tour last?

The activity length isn’t specified but includes both an outdoor walk and time in the workshop with tasting.

Is there a tasting included during the tour?

Yes, you’ll taste raw cocoa at the end of the workshop.

Who leads the cocoa farm visit in Martinique?

The tour is led by Lucien, a local producer passionate about cocoa.

Can visitors participate in making chocolate?

You may help with bean preparation depending on the season but won’t make finished chocolate bars.

Are entry fees included in this experience?

Yes, all fees and taxes are included in your booking.

What’s included

Your day covers all entry fees and taxes; you’ll be guided by Lucien through his plantation and artisanal workshop, with opportunities for hands-on participation depending on the season—and finish with a raw cocoa tasting before heading out.