La Iguana Chocolate’ is a family owned and run farm that has been producing organic cocoa for over 25 years. Nestled in the secluded village of Mastatal, Costa Rica, La Iguana Chocolate’ sits at about 1000 meters above sea level in the lush and rugged tropical environment that is ideal for cocoa cultivation.
The work of the farm fluctuates with the weather - the main cocoa harvest taking place during the rainy season (roughly May through November) and the expansion of terrace gardens, bean harvesting, and various other work taking place during the hot, dry “summer” season (December through April). Until recent years, the family had sold its fermented, dried cocoa beans to chocolate manufacturers. However, after the harvest of 2006, they decided to keep a few sacks of beans and experiment with the manufacturing of cocoa powder and chocolate. The result has been delicious, and gets better every day! With the help of volunteers and visiting students, this small farm has increased its cocoa production and expanded its efforts into sustainable technologies and natural methods of living and farming. A biodigestor is used to convert the manure from pigs into methane gas used for cooking. Additionally, a cob oven and composting toilet were built in 2007. The family hopes to continue expanding its vegetable and medicinal gardens as well.
