PRUEBO el MEJOR CHOCOLATE y CAFÉ de COSTA RICA | Costa Rica #10 🇨🇷

After being all morning doing several activities such as rappel and rafting, which if you haven't seen the previous video I recommend you watch it because the truth is that it was a day with a lot of adrenaline, once we finished the activity and after eating, we went to a coffee and chocolate farm where they were going to explain to us everything that is the process of making both chocolate and coffee and different batches of different products during different stages of the elaboration. Yes, this is the cacao fruit, the seeds, they take the seeds and they do a fermentation process. So they ferment the seeds and they make some drinks before, first, right? I like it. I like it, sorry. Guys, don't swallow and don't bite because it's bitter, it's just that. It's not toxic, you're not gonna die, but it's bitter. I love it, I love it. The two blondes in the group were like, we're just gonna eat them. No, I was like, that's not how I want to do it. Everywhere I go, they're like, it's the craziest thing I've ever done. See, how was it guys? How was it? It's good. And then getting bigger and bigger, right? Bigger and bigger. They turn, at the end, yellow or red color. At the beginning, purple, right? Or green color. At the end, yellow or red, ready to harvest. We open the fruits, we take the seeds, we ferment the seeds and we dry it. But the outside, outside or its compost or fertilizer we're using, we don't need it anymore. Just the seeds, we need it, right? Each box, and we have three different processes or three different phases. Sugar phase, the first box, sugar phase, alcoholic phase, and the last one, acidic phase. Natural process, all of them, at the brown color outside and inside. Inside, that's the idea, right? Super very important, guys, is the fermenting process. The fermenting process, the idea is this. Reduce or lower the moisture inside. That's not good. Okay, check it out. Let's go through the drying process, building, and then the tasting. Long time ago, no machines, no roaster, no ovens, right? No possibility. Just in the wood fire, rocks, they roasted that in a clay pot, right? Now, in this case, we have machines to do it. We control the time, the temperature, and they start moving inside, rotating, spinning. And it's more even, right? More better. Roasted the beans, and then in another pot, we add sugar, water, and we caramelize the beans over there. The recipe is called roasted cacao beans caramelized, right? This is super good. I like this one. It's elaborated. It's much better. We have the liquid chocolate. It tastes a lot, but I'm going to try it. This one is much sweeter. It's not very thick, very liquid. Cheers! And after having drunk the chocolate, he has put it in a mill, and he has made this chocolate paste. It's 100% chocolate, 100% cacao. It's super, super bitter, but good. You can eat it. Well, now we can make a mix here, as we want. We have here the special chocolate. Here, vanilla, a little bit of vanilla. I'm going to try it. It hurts. Let's see with the tahini. Very good with the tahini. Very good. 100% chocolate. It's already in bars. It's bitter. We are lowering the percentage. We have 100, 85, this one 60. Much more current. And much tastier. Which one do you like more? I think I like 70. They said they liked it more pure, but 100% ... No, I'm telling you. 70 is good. Yes. It's a bit of, what is it called? Tyrantism, right? He says I like 100%, I don't eat anything that isn't 100%. But no, it's not good. I think up to 80 is fine, 70 is fine. We have 10 factories in this country, 10 companies. Like sugarcane mills, we call it. Ingenio Azucarero in Spanish. And also different products, right? Brown sugar, raw sugar, melaza, sugarcane syrup. Ethanol, right? Ethanol for hand sanitizer. Alcohol for hospital. 3, 2, 1, let's go. Come on, Alex. Guys, thank you. Thank you. Very sweet, very sweet. It's delicious. This is the sugarcane syrup that we just squeezed here. It's super delicious, super sweet. Coffee requires different elevation, weather conditions, different soil. Volcanic soil, for example, in some places. We planted there some months ago. We are waiting, guys, for the new production, right? Dark roast or middle roast. It's also light, but not that much, less, right? But all of them, different roasting processes. Okay, chicos, now, this is the... See this, guys? The outer skin and the folds. The skins, number one and number two. The outer skin and the folds. Use it as a compost fertilizer. It's super sticky, by the way. See? It's super sticky and it's super sweet. We start with the drying process. We need to dry the coffee in different ways. Like that, right? This is green coffee and roasted coffee. The way that we export it is this. Light roast, right? The light roast, the middle, and the dark. Okay? Matt color, no shiny, no black, and no oily. If the coffee looks shiny or oily, it's over-roasted, guys. I need medium grind. One tablespoon, even a spoon, for each cup of coffee to drink. And that's it. In the filter, the traditional cloud filter, we call it. It's not a suck, guys, come on. Always the abuelas, one or two more for good luck. Below boiling, guys, 92, 96 Celsius degrees. 196 to 205 Fahrenheit degrees. Below boiling water. You add boiling water to the coffee, you boil the coffee in that moment. If the coffee is not boiling by the roasting process, great, right? Nice. But you will boil with the water if you add boiling water to the coffee. Thank you. They put a cup of coffee here, made with the traditional technique that was invented in Italy, with a kind of sock made of cotton, to filter. Let's try it. It smells a bit like fruit. It's very good, Teja. It's not bitter at all. Teja, like an acid touch at the end of the palate. It's a dark twist. So it has less caffeine than a lighter twist, such as a green coffee, for example. But it has a more intense flavor. As the temperature rises, the coffee burns more, it loses caffeine. During the cocoa tasting we did, they chose a random person to ask a question. And that person was me, for getting a number that the guide was thinking. And he asked me a question about the cocoa tasting we did. And if I got it right, he gave me this. So, as you will understand, I won it. And this, at the end of the tour, they will exchange it for a gift here, in the store that is here on the farm. So, when you finish the tour, I'll show you what they give me for this. But, well, I'm super excited. Especially because I got it right and I didn't look bad in front of all the people. So, no kidding. Was the excursion very beautiful? Very beautiful. All day, everything, the ravine, beautiful. The rafting, too. And this visit, which I didn't expect to be so good, well, I liked it, really. Yes, it's very interesting. I mean, if you like it, especially if you like cocoa, coffee, even if you're not very convinced, it's interesting what the process is. Now I like coffee better. Better, yes. It helps. And the cocoa and a little bit of sugar cane, too. It's very interesting, especially because they do it very dynamically. They make many batches of the product during the different stages of preparation. Then, what is the final product, different types, like all the elaborations. So, it's very cool. It's very good. We have a well-prepared stomach because we have taken everything. Highly recommended. This one, specifically, is the Northfields... I don't know, around there. Well, it's the Northfields... something. Northfields, and that's it. Northfields. It's very good because it's right next to La Fortuna, the town of La Fortuna. It's also very typical to do it in Monteverde, because we were running out of time, so we did it here, but the truth is that it was a success. We had to do it in English because at this time, which is the only one we had left, it was the one we had left. I mean, you can watch it because there are other schedules that do the tour in Spanish, but this was the only schedule that suited us, so that's better than nothing, and even so, very good. Yes, because the guide made it very easy, dynamic, fun... Yes. Cool. Yes, so, well, that's it. I hope you liked the video. We are now going to take the car and go to the next hotel to rest a little. By the way, we are already at the hotel tonight, but in case you were intrigued, which I had not told you, the prize that they have given me, I have given it away, and they have given me this wonderful gift, which only for this it is worth it, and it is a wonderful sticker of a lazy man drinking a coffee with the advertising of the farm, so I feel super grateful, really. It has moved me, we have been there crying with the guide, and when I have already regrouped, I have also stopped by the store and bought a couple of things. At home I always have coffee beans, so I have taken a bag of the coffee they produce there. This one in particular is from Tueste Medio. I usually take more toasted, darker, not overcooked, overcooked, so I'm going to try this one to see how it is, it looks good. And then also what we have tried, which are the beans, well, the beans of the cocoa, already toasted and caramelized, which we have tried and they are very tasty, so I take this as a gift for home. And the hotel where we are staying now is Cumbres el Arenal, it is also one of these quite rustic hotels, it is also in the middle of nature, and it is very good, we are also in a small house, it is a large room, as you can see it has two beds here, also quite large, it even has air conditioning, it also has a fridge and such, it gets dark around 6, we have arrived more or less at that time, and just now the day is over, and it seems that it is much later. Here you see how the cabins are, and I don't know if you can hear, but there is a lot of noise from nature. Now we have to rest, take a shower, we have even burned in the rafting part, the sun has been shining, and that not much, but it has been enough to burn our arms and such, Alex has also burned a little, so we have also bought aloe vera, to take a shower, which will be good for us, and rest a little, relax, and see a little the planning of the next days. So nothing, see you tomorrow Alex. Good night.