An 18th-century working estate where cocoa, coconut and manioc (cassava) are still grown and processed by traditional methods.
Processing, not display: guides demonstrate how cassava is grated, pressed and baked and how cocoa and coconut are handled, with products made on site. 40-minute rum and chocolate tasting rooted in the estate's own cane and cocoa. Open daily 8.30am-5pm.
Cocoa and Chocolate
Soufrière, below Petit Piton
Soufrière, below Petit Piton
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Accessibility: Processing, not display: guides demonstrate how cassava is grated, pressed and baked and how cocoa and coconut are handled, with products made on site. 40-minute rum and chocolate tasting rooted in the estate's own cane and cocoa. Open daily 8.30am-5pm.
