Travelling to Ghana on a Chocolate Safari® isn't like taking a standard food tour.

You are stepping into the living world of cocoa farms, fermentation, markets, kitchens, and conversations that shape chocolate long before it becomes a bar.

The way you arrive makes a difference.

Over many years of leading guests to cocoa origins, I’ve learned this one truth:

The first 72 hours shape everything that follows.

This short guide is here to help you feel comfortable, confident, and ready—so you can enjoy Ghana fully, without rushing, fatigue, or cultural missteps.

Before You Fly: Arrive Curious, Not Rushed

Before boarding your flight, let go of the idea that this trip will run on the same rhythm as home.

In Ghana:

* Time is real, but flexible
* Conversations come before schedules
* Relationships matter more than speed

This is not inefficiency. It is how trust and hospitality work.

If you arrive expecting everything to be immediate, you may feel unsettled.
If you arrive curious and open, Ghana will feel welcoming very quickly.

That mindset is the single most useful thing you can pack.

 Day One: Arrival Is for Settling In

When you arrive at Kotoka International Airport, Ghana makes itself known immediately.

The heat, humidity, sounds, people and movement can feel intense at first. This is completely normal my team and I will be waiting for you.

Chocolate Safari® traveller advice for Day One:

* Answer immigration questions clearly and calmly
* Take your time there is no need to rush
* Travel to your accommodation and get comfortable
* Check electricity, water, and air conditioning
* Drink plenty of bottled water
* Eat lightly
* Rest

We deliberately don't schedule tastings, farm visits, or formal activities on your first day. This isn't wasted time. It allows your body and senses to adjust so you can fully enjoy what comes next.

Day Two: Orientation Before Exploration

Day two is about easing into Ghana rather than diving straight into cocoa work.

You may feel ready to “get going”. Resist the temptation to rush.

This day is for:

* Understanding how the days ahead will flow
* Getting familiar with local surroundings
* Asking practical questions
* Listening

On a Chocolate Safari®, conversation is part of the experience. You’ll hear stories, context, and background that make later farm visits and tastings far more meaningful.

You’ll also begin to notice something important: Ghana is generous with time when you respect it.

That evening, you’ll eat Ghanaian food—not as a novelty, but as part of the journey.

Local dishes reveal how flavour works here: comfort with bitterness, fermentation, spice, and heat. These meals quietly prepare your palate for understanding cocoa in its natural environment.

Day Three: Visiting Cocoa Country

By day three, most guests feel physically settled and mentally present. This is when we begin visiting farms and fermentation spaces.

What to wear:

* Closed shoes (wellingtons if you have them)
* Long sleeves and trousers
* A hat
* Comfortable clothing you don’t mind getting dusty

How to behave:

* Greet people properly
* Take your time on arrival
* Ask before taking photographs
* Ask before touching pods, beans, or equipment

Chocolate Safari® visits are about observation and respect, not performance.

You’ll see fermentation in real conditions affected by weather, labour, and daily decisions. You’ll smell the changes, feel the heat, and hear how farmers talk about quality in their own words.

There is no test.
No need to impress anyone.
Curiosity is enough.

The 72-Hour Checkpoint

By the end of your first three days, you should notice a shift.

You will likely:

* Feel comfortable in the climate
* Understand the pace of the journey
* Feel welcomed rather than “managed”
* Begin to see cocoa as part of daily life, not just a product

This is exactly where we want you to be.

Only from this point does the Chocolate Safari® truly open up—into deeper flavour conversations, shared meals, stories, and moments you cannot plan in advance.

A Final Word for Chocolate Safari® Guests

Chocolate doesn't begin with tasting notes or packaging.

In Ghana, it begins with people, land, weather, patience, and care.

If you give the first 72 hours the space they deserve, Ghana will give something back in return: insight, warmth, and a deeper understanding of cocoa that stays with you long after you return home.

Welcome to the journey.