Cacao of Costa Rica: A Historical Journey of Tradition

For centuries, the inhabitants of Costa Rica used cacao in their rituals and in commerce before the arrival of the Europeans. Cacao has been cultivated and used for many millennia to be used both as a sacred beverage and as a form of currency.

How Did Indigenous Tribes Traditionally Use Cacao?

The Bribri, Cabécar, Maleku, and Ngäbe-Buglé indigenous groups have used cacao as a celebratory drink and for religious rituals, medicine and as money in the past.

According to Smithsonian Magazine, cacao was important in the ancient Mesoamerican civilizations such as the Maya,an empire that extended its territory to what is now Costa Rica. The tribes made cacao drinks that they considered to have spiritual and healing powers.Today we know that cacao contains theobromine, a molecule almost identical to caffeine that also acts as a stimulant. It was also purported to act as an aphrodisiac.

Some Costa Rican communities still hold on to the traditional cacao practices even today. These communities continue to practice the traditional ways of gathering and processing cacao and consider these practices as part of their heritage.

Which Communities in Costa Rica Continue Traditional Cacao Practices?

The Bribri and Cabécar indigenous groups found in the Talamanca region, have maintained the traditional knowledge of cacao cultivation through generations. According to a study by the University of Costa Rica and La Nación newspaper, these communities still use traditional farming techniques and incorporate cacao into their economic activities. Cacao is a beverage that is highly valued by the Bribri. They prepare cacao by fermenting, drying, and roasting the bean, and then grinding it into a paste to be melted into hot water and sweetened with condensed milk.

Indigenous women’s initiatives are revamping cacao production to embrace their cultural history and pursue new means of economic development. Cooperatives and cultural organizations are also working to promote fair trade and organic certification, in order to support sustainable practices in the country and reach more markets abroad.

Can Visitors Experience Traditional Cacao in Costa Rica?

Costa Rica’s rich cacao history can be explored by visitors through various tours and workshops that show the process of turning cacao into chocolate, while learning about cacao’s cultural and historical significance.

At Sibö Chocolate tasting tour, guests gain a unique experience that introduces tourists to the entire chocolate-making process from the bean to the bar, while learning about Costa Rican cacao traditions and the history of chocolate.Taste your way through the history of chocolate with Sibö’s founders at their original chocolate workshop where chocolate bonbons and chocolate pastry are made.

In what way does Sibö Chocolate embody the genuine Costa Rican chocolate experience?

Sibö Chocolate is a well-known artisanal chocolate maker that has made a name for itself in the industry by focusing on sustainability, quality, and the preservation of the chocolate-making traditions of Costa Rica. The company partners with local farmers who grow cacao using environmentally conscious farming methods while upholding ethical sourcing.

Through workshops and tastings, Sibö opens the doors to the history of cacao in Costa Rica and the art of chocolate making. Thus, by supporting ethical sourcing and the local farmers, Sibö Chocolate contributes to the conservation and appreciation of cacao culture in Costa Rica.