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Dominican Republic
October 13th – 18th, 2024
Price
$2,500 / PERSON
Duration
6 DAYS
Knowledge Level
This trip is process-heavy with in-depth information into fermentation and more.
Activity Level
Trip involves hours of hilly hiking in muddy terrain and hot weather.
Comfort Level
Guests will be staying on a nature reserve for one night.
Price
$2,500 / PERSON
Duration
7 DAYS
Knowledge Level
This trip is process-heavy with in-depth information into fermentation and more.
Activity Level
Trip involves hours of hilly hiking in muddy terrain and hot weather.
Comfort Level
Guests will be staying on a nature reserve for one night.
This trip is currently sold out.
Cancellation Policy
Up to 90 days prior to the trip, your payment is fully refundable. After 90 days, you are entitled to $1,000 back. We cannot honor any refunds on cancellations less than 30 days prior to the trip. We highly recommend purchasing travelers insurance for this experience.
Trip Overview
Because cocoa in the Dominican Republic is fermented centrally instead of at individual farms, this trip dives deep into this process by visiting two fermentaries. The trip also includes a day of hiking to a cocoa farm and certified bird sanctuary, where guests will learn all about cocoa genetics, taste varieties of cocoa, enjoy a campfire, and spend the night on the reserve. Additional activities include visiting farms and chocolate-makers, birdwatching, tasting local Dominican food and culture, and more.
This trip is six days long, including arrival and departure days. Minimum age to participate is 16 years old.
Featured Activities
- Spend the night at a bird sanctuary and cocoa farm
- Visit a local chocolate maker
- Taste a variety of cocoa fresh off the farm
- Visit two fermentaries and two cocoa farms
- Bird-watch with a guide
- Learn about cocoa genetics and caring for cocoa
- Enjoy a free day of canyoning, swimming, deep-sea fishing, surfing, and more (not included in the trip price)
- Taste local Dominican food and experience the local culture
Trip Pricing Includes
- Lodging for the extent of the trip at our beach-front condos, where each guest will stay in their own room.
- Transportation between scheduled activities.
- Meals and any planned cultural excursions. We will do our best to accommodate any food allergies or restrictions.
- Guests are responsible for their own flight in and out of Puerto Plato International Airport, as well as any activities they decide to do on their free day.
A Preview of Your Day to Day
This Itinerary May Change
DAY 1: OCT 13 - ARRIVAL
Fly into Puerto Plata, settle into your room, meet everyone, and get an overview of the agenda for the week.
DAY 2: OCT 14 - ZORZAL FERMENTORIUM & RESERVA ZORZAL
We start early with a two-hour drive down to visit Zorzal’s fermentorium where you’ll see how cocoa is fermented and dried. After stopping for lunch in the back of a local chef’s home, we’ll drive to visit Reserva Zorzal, where we’ll learn about the private reserve and its protected area policy.
DAY 3: OCT 15 - RESERVA ZORZAL
We’ll spend the first part of our day continuing to explore and learn about Reserve Zorzal. Then we’ll drive back to our lodgings for the evening to settle into our cozy beds.
DAY 4: OCT 16 - Free Day
This is a day to do whatever you’d like to do: go kite surfing, surfing, caving or kayaking. Or just relax and read a book!
DAY 5: OCT 17 - TOUR A COOPERATIVE
On our last full day, we will tour Conocado, one of the largest cacao cooperatives in the Dominican Republic. There, we’ll learn about fair trade and other environmental certifications.
DAY 6: OCT 18 - DEPARTURE
On the last day, we’ll depart from the Dominican Republic with an understanding of cacao production and a sunkissed glow from spending a week in the tropics.
Why the Dominican Republic?
The Dominican Republic is one of the top ten cocoa producers on the globe, producing the largest amount of organic certified cocoa in the world. Because the cocoa is centrally fermented rather than farm-fermented, guests will get to see this large-scale fermentation process and learn how it creates a higher quality of cocoa.
Dandelion first starting sourcing from Zorzal Estate in 2013 and has been going on origin trips to this location since 2016. On your trip, you’ll get to meet Chuck Kerchner, the man behind Zorzal Cacao, as well as other chocolate makers and farmers who help create the chocolate you love.
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Join the Waitlist
This trip is currently booked, but you may join the waitlist by filling out the information below. We’ll reach out if a spot opens up.