The ancient Aztecs did not eat chocolate; they drank it in the shape of cacao, which is different from drinking hot cocoa, and even though Aztecs were not from Costa Rica our native population did the same. To them, cacao was a frothy, bitter, and spicy elixir known as xocolātl, believed to provide wisdom and stamina to warriors and royalty alike. This was the original "sacred drink," prepared with meticulous care long before the first European sugar was ever added to a bean.
At Blue Valley Chocolate, we are reviving this ancestral energy from the local native groups, specifically from Maleku’s. We are a purpose driven team blending global expertise in chocolate making and sustainable farming to ensure that the ancient secrets of the bean are never lost. Through our elevated, hands-on workshops in Brasilito, we invite you to step back in time and master the craft that once fueled an empire.
The Ritual of the Bean: From Tree to Goblet
The secret to the Aztec drink lay in the purity of the source, and that is something that we can relate to. Our cacao production takes place at the base of the Tenorio Volcano at our two farms: Blue Valley Chocolate El Higueron and Blue Valley Chocolate Llano Azul. The mineral rich volcanic soil provides a unique profile that requires no artificial additives to shine, and this is something that the local native populations knew from the beginning. In Costa Rica, there’s no registered presence of Aztecs, but we do have our own local native indigenous groups that have managed cacao through centuries and they do it in their own way because even though Costa Rica is very small, the soil is different in each area.
In our chocolate process creation, we honor the traditional steps that have remained unchanged for millennia from native populations around the world but especially from the Maleku tribe.
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Biodiversity and Growth: Our cacao thrives in reforested areas that protect the natural ecosystem of Costa Rica, specifically of the northern area of the country, that provides specific terroir to the cacao beans, due to humidity, volcanic soil presence and the endemic species around the cacao trees.
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The Fermentation Alchemy: We use traditional wooden boxes to ferment the beans, a critical stage where the complex "fine aroma" begins to develop. And, we play with the natural process of how bacteria work and aerobic/anaerobic balances occurring inside the box.
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The Master’s Roast: Our master chocolatiers use precision roasting to unlock the deep, earthy notes that promote to explode the flavor of the cacao.
Journey to the Source: The Farm Deep Dive
We believe the only way to truly understand the Aztec secret is to get your hands messy.
To see the reforestation and sustainability efforts that make our sacred cacao possible, we offer the Half Day Cacao Farm Tour at our plantation in Upala. You will take a guided walk through cacao orchards, witness live demonstrations of harvesting and drying, and enjoy a vegetarian farm lunch in a shaded rancho. It is a deep dive into the biodiversity that makes Blue Valley Chocolate a movement rather than just a brand.
The Aztecs knew that cacao was a gift to be respected and mastered. Do not settle for industrial imitations that strip the bean of its soul. Join Blue Valley Chocolate to reclaim your connection to this sacred fruit.
