TOURS - PACKAGES
Dear Valued Customers!
During the off season April through November we are only offering estate tours for groups.
For reservations or inquiries email us at info@tobagococoa.com.
Tour rates:
Adults 150 TT / 25 USD
Children under 12 years 60 TT / 10 USD
Children ages 12 - 18 years 100 TT / 15 USD
Infants No charge
Please note! We do not accept credit cards and please have exact change.
For bookings email us at info@tobagococoa.com
For group bookings minimum 10 persons email us for price quotes: info@tobagococoa.com
We require prepayment for all group tours.
The cocoa estate tour includes a guided estate tour, fresh cocoa sampling, traditional cocoa tea sample and rum & chocolate sample. Tour duration aproximately 60 minutes. We also offer the “Dirt Oven” experience serving fresly baked cassava bread. This activity requires groups of minimum 20 persons.
Terms & Conditions
We reserve the right to cancel or reschedule tours up until the last minute due to weather, time flexibility for unforeseen circumstances and varying logistics. We encourage customers to email us to make a reservation latest 72 hours prior to your intended visit!
Next Culinary Tobago package from Stockholm, Sweden 12th January 2026. Experience beautiful Tobago - Clean, green and serene.
Spend a day with us at the estate, enjoy the scenery, ambience and the warm hospitality of our staff at Tobago Cocoa Estate. Learn more about how cocoa is cultivated and sample our award winning chocolates.
Dear Visitors!
Please be advised tours will only be done by appointment. minimum numbers apply. For rates and reservations contact us: info@tobagococoa.com
Tobago, the sister isle of Trinidad, enjoys a warm tropical climate with an average day-time temperature of 29°C (83°F).
Historically cocoa was one of the major crops grown throughout Tobago. The particularly fine flavor of its beans won the isle fame and allows many large plantations, such as the Roxborough Estate, to concentrate on the production of cocoa as a viable cash crop. However, cocoa production has declined since the 1970s in the wake of hurricanes and other factors. A decline exacerbated by the disappearing skills of artisan cocoa production as many "old-timers" are no longer capable to work the land.
