Save the Chocolate Tours

Based in Granada with visits to certified organic cacao farm

Oct 15 through Dec 1, 2010

Cacao harvest in Nicaragua begins in October. Tours, based in Granada, will be conducted for two months by Sandy Helper, who is fluent in Spanish, has lived in Nicaragua, and is a chocolate expert. Guests may choose the length of stay, from one to several weeks. The tour includes a visit to a certified organic cacao farm north of La Patriota to watch the harvest. Guests may buy cacao roasted to their specifications.

“We will have full access to the cacao harvest, fermentation on the farm, and then roasting, winnowing, and chocolate making in our kitchen in Granada. Our home base in Granada offers amazing beauty and numerous opportunities for fun,” says Helper.

Cacao and chocolate originated in Central America. The criollo types of cacao from Central America are known globally as the "flavor beans." They are generally considered the most complex and finest in the world. In Nicaragua today, the very old varieties of cacao are being phased out in favor of new high-yielding hybrids. Yet many older varieties bear quite decently, and at least one of these is resistant to the Moniliasis, their worst disease problem.

The harvest includes cacao indio, cacao criollo, cacao blanco (not pataxte), and, of course, the bright new contender, the Trinitario acriollizado. Several of these varieties originated in Mayan times. We'd also like to taste the various old varieties!

Half of the proceeds of this trip will go to support our good health and nutrition project outside of Granada.

Visit www.savethechocolate.com.

Edited by Patricia D. Sherman

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