The History of Cacao in Costa Rica and Why Guanacaste Is the Perfect Place to Explore It

Costa Rica’s lush rainforests, volcanic soil, and rich biodiversity make it one of the most treasured agricultural regions in the world. But long before it became a favorite destination for eco-tourism, this land was home to something sacred: cacao.

From its ancient roots as a ceremonial crop to today’s bean-to-bar craft movement, cacao has always been more than chocolate here. And if you want to truly connect with this story, there’s no better place to do it than Guanacaste, where tradition, flavor, and community come together in every square of chocolate.

The Ancient Story of Cacao in Costa Rica

Cacao’s presence in Costa Rica dates back thousands of years. Indigenous communities such as the Bribri, Cabécar, and Ngäbe cultivated cacao long before Spanish colonization. It wasn’t just a crop, it was currency, medicine, and a spiritual connector.

Ceremonial drinks were prepared using roasted cacao, often mixed with chili, maize, or honey. These early uses weren’t about indulgence, they were about healing, energy, and ritual. Cacao was revered as a “food of the gods,” and many Costa Rican indigenous communities still use it today in traditional ceremonies.

While cacao was first domesticated in the upper Amazon basin, its journey through Mesoamerica is deeply tied to the cultural evolution of Central America, including Costa Rica’s Caribbean and Pacific regions.

Colonization, Export, and the Decline of Native Cacao

When the Spanish arrived in the 1500s, they quickly recognized the value of cacao and began cultivating it as a commodity. Cacao production expanded rapidly, especially along the Caribbean coast, where the humid climate supported high yields.

By the 18th and 19th centuries, Costa Rica was exporting cacao to Europe, but its dominance was eventually overshadowed by other crops like coffee and bananas, which became the country's main economic drivers.

In the 1970s, a fungal disease called monilia devastated much of the country’s cacao crop, causing production to collapse. Many farmers abandoned cacao altogether, and the deep cultural ties began to fade from mainstream memory.

The Rise of the Craft Chocolate Movement

Fast forward to the 21st century, and cacao is making a passionate comeback, this time through ethical, small-batch, bean-to-bar production. Costa Rica’s commitment to biodiversity, organic farming, and sustainable practices makes it the perfect home for this new wave of chocolate makers.

Today, cacao is once again seen as a valuable crop, economically, culturally, and ecologically. Local producers are embracing heirloom varieties, fermentation science, and traditional knowledge to create chocolate that tells a story.

And this brings us to Guanacaste, a region not historically known for cacao, but quickly becoming one of the best places to experience it.

Why Guanacaste Is the Future of Chocolate Tourism

You might think of Guanacaste for its surf spots, dry forests, or ranching culture, but this land has more to offer. The microclimates around Brasilito, Flamingo, and the Nicoya Peninsula are proving ideal for growing high-quality cacao in small quantities. And with tourism already thriving in the region, cacao experiences are gaining momentum as must-do activities.

Here’s why Guanacaste is uniquely positioned to bring chocolate culture back to the people:

• Proximity to Nature: Farms here are integrated into ecosystems, not carved out of them. You can walk through native trees while tasting cacao nibs and learning about biodiversity.
  
  

• Sustainable Farming Models: Many producers in Guanacaste focus on permaculture and regenerative practices, making chocolate production part of a bigger environmental solution.
  
  

• Hands-On Experiences: From bean-to-bar workshops to farm tours and tastings, cacao in Guanacaste isn’t something you observe—it’s something you feel, make, and share.
  
  

• Family & Cultural Connections: It’s not a factory-based approach. These are intimate, community-driven projects that welcome travelers, families, and locals alike.
  

Blue Valley Chocolate: Bringing Cacao Culture to Life

At Blue Valley Chocolate in Brasilito, we’re proud to be part of this movement. Our cacao is sourced and crafted with care, inviting visitors into every part of the process, from harvesting and fermenting to tempering and tasting.

Whether you’re joining a hands-on workshop, sipping a cup of warm cacao tea, or sharing a bar with friends back home, you’re participating in something that goes beyond chocolate.

It’s about reviving a legacy, supporting ethical trade, and tasting the true flavor of Costa Rica.

As chocolate becomes more commoditized globally, reconnecting with its roots matters more than ever. By choosing to visit a local cacao farm or factory such as Blue Valley Chocolate, you’re helping preserve traditional knowledge, supporting small farmers and artisans, promoting biodiversity and ethical sourcing, and passing on the story of cacao to the next generation!