How long does the drying take?
The beans go onto drying trays in the sun for eight to ten weeks. If it rains they have to be wheeled back into the cocoa shelter straight away, because once fermented beans get wet they spoil.
The beans go onto drying trays in the sun for eight to ten weeks. If it rains they have to be wheeled back into the cocoa shelter straight away, because once fermented beans get wet they spoil.
Ripe cacao pods are harvested and cracked open, and the sweet beans inside, which we call jungle M&Ms, go into fermentery boxes covered with boards and banana leaves. They ferment for eight to ten days while the natural bacteria and yeast break the pulp down into cocoa vinegar.
It follows the full journey from bean to bar on our working cocoa plantation. You learn the centuries old techniques, taste as you go, and take part in the chocolate making yourself.
Yes. Housekeeping is provided, and extra towels, bedding, and wake up calls can be requested at any time.
The estate is certified organic and a Green Globe member. Water is solar heated, lights are energy efficient, and the toilets are low flow. Single use plastic toiletries have been replaced with refillable dispensers, reusable bottles are in every cottage, and styrofoam takeaway items have been swapped for biodegradable ones.
The resort is inland, on the estate. We run a complimentary shuttle from the resort to Sugar Beach.
Two. Plas Cacao is our chocolate shop, and the gift shop is stocked with goods from local suppliers as part of our sustainability commitment.
The Fond Doux Fitness Center has cardio equipment, resistance machines, and free weights, surrounded by large windows that look out onto tropical greenery.
No. The spa caters exclusively to resort guests, which is part of how we keep the atmosphere calm.
Mama La Terre Spa is tucked into one of the quietest corners of the estate, framed by cacao groves and gardens of tropical flowers and fruit trees. Every product used in treatments is made from all natural, organically grown ingredients.