We live and work in an area where cacao grows abundantly which led me into investigating the „chocolate angle“. From a crude beginning five years ago we have refined the process, built a commercial kitchen, purchased machinery needed and secured relationships with local growers and farmers.
The name SIERPE CAFE & CHOCOLATE comes from our location on the beautiful Sierpe River on the Osa Peninsula of Costa Rica
Chocolate, we love it and love making it right.
We have planted more than 400 cacao trees and have another 200 in our nursery. While we have not reached this point yet, we are striving to grow as much of our own cacao as possible and control the preparation from the tree to the bar. We are educating the local farmers on how to produce great cacao and do receive much of our cacao in the freshly picked pods and do the fermenting, drying, and roasting under our control. It is our goal that every small batch of chocolate we produce is the best it can possibly be.
The Sierpe area is one of peace and serenity. It is one of the best kept secrets of Costa Rica and we like it that way. The river winds nearly 20 miles from Sierpe to the big blue Pacific Ocean through the magnificent mangrove preserve that generates life like few places on earth. When you come to Sierpe you can:
- Visit the chocolate plant
- Hike in the world famous Corcovado National Park
- Snorkel at Caño island
- Deep sea fish with the local pros who have grown up fishing these waters.
Coffee
Our green or raw coffee comes from the mountains just 2 hours from Sierpe where we roast it. We have relationships that go back years with the mill that produces the fine coffees we purchase and roast in small batches. Our friends at the mill insure we get the best of the best which works well for our commitment to quality.