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From cacao pod to chocolate bar, with a suspension bridge hike through the rainforest along the way.
Visit the Tirimbina Biological Reserve, cross a suspension bridge into the rainforest, and get an intimate look at how chocolate is made, from fruit to finished bar.
A private tour learning about Costa Rica's chocolate industry, based at Tirimbina, a private biological reserve in the rainforest. A guided hike across a suspension bridge leads to a cacao plantation, where you get an intimate, hands-on look at the chocolate-making process, from fruit to finished chocolate bar. Lunch is included.
A popular starting point — every Voyzo itinerary is fully customizable, so we'll shape the order and stops around your group.
Hotel pickup in San José.
Cross a rainforest suspension bridge as part of the guided reserve walk.
See real cacao pods on the tree and learn how they're processed.
Follow the chocolate-making process yourself, from bean to bar.
Back to your hotel, home, or the airport — whenever your day wraps up.
Visit the Tirimbina Biological Reserve, cross a suspension bridge into the rainforest, and get an intimate look at how chocolate is made, from fruit to finished bar. A private tour learning about Costa Rica's chocolate industry, based at Tirimbina, a private biological reserve in the rainforest. A guided hike across a suspension bridge leads to a cacao plantation, where you get an intimate, hands-on look at the chocolate-making process, from fruit to finished chocolate bar. Lunch is included.
Tirimbina sits in the rainforest lowlands of Sarapiquí and is best known among visitors for its suspension bridges — the main span runs about 262 meters long and rises roughly 22 meters above the Sarapiquí River, making it one of the longest hanging bridges in Costa Rica, with a second, shorter 110-meter bridge elsewhere on the property. Crossing it on foot, with the forest canopy and river both visible below, is as much a part of the reserve's appeal as the cacao itself.
Cacao has a genuinely deep history in this part of Central America. Archaeological evidence points to the Bribrí people cultivating cacao in Costa Rica as far back as roughly 1500 BC, alongside the Chorotega, who grew it on the Nicoya Peninsula. Long before it became a sweet treat, cacao was treated as a sacred, almost currency-like good — used in ceremony, trade, and as a marker of status — and the beans themselves were fermented into a bitter ceremonial drink rather than the sweetened bar most people know today. Cacao later became a significant cash crop for the country from the 1600s through a peak in the mid-20th century, before production declined sharply in the late 1970s as disease and shifting economics hit Central American cacao farming broadly.
Tirimbina's own cacao plot is deliberately kept close to its traditional roots — grown mixed in among other forest species rather than in a cleared monoculture, the way cacao has historically been farmed in this region — and is now used mainly for environmental education rather than large-scale production. The hands-on workshop walks through the real steps between pod and bar: splitting open a fresh cacao pod, fermenting and drying the beans, then roasting, grinding, and tasting the result, giving a much more complete picture of the process than simply sampling a finished chocolate bar ever could.
Every Voyzo tour is a starting point — tell us what you have in mind and we'll build it.
