Viaventure is gearing up for another year of travel and has been hard at work developing new and improved tours for our Central America-bound clients. There’s plenty in the pipeline for 2015. Below is a sneak peek of some of what’s to come.

Rastrojón Archaeological Site
Honduras
Located just minutes from the famed Copán ruins of western Honduras, Rastrojón is an ancient Maya defensive fort that recently opened to the public following a six-year excavation led by Harvard University and the Honduran Institute of Anthropology and History, among other institutions. It comprises ornate buildings (including what some call Copán valley’s most beautifully decorated temple) and provides valuable insight into the military strategies of the ancient Maya. A tour of this site delves into the history—and demise—of Rastrojón and includes a visit to the Copán sculpture museum, where the façade of one of Rastrojón’s impressive structures is located.

Pacaya Volcano Hike & Santa Teresita Thermal Pools
Guatemala
On this tour, visitors can toast their trek up steamy Pacaya volcano with a soak in a series of soothing thermal pools. The excursion begins with a hike along the pine-filled foothills of Pacaya (an active volcano about 90 minutes from Antigua) to an area of hot lava rock and ash where views include other volcanoes and the Pacific lowlands. After heading back down (and stopping for a picnic), guests make their way to Santa Teresita, a hotel and spa that boasts naturally fed thermal baths. A thermal circuit comprises quick dips in pools of different temperatures and is a great way to rest weary muscles.

Toledo Cacao Trail Tour
Belize
Located in southern Belize, the Toledo District is known for its top-quality cacao, which is used to make chocolate. (UK-based chocolatier Green & Black’s sources some of its cacao beans here). At the organic Agouti Cacao Farm in the village of San Pedro de Columbia, farmer Eladio Pop and his family teach chocoholics how the sweet stuff is made, from bean to bar. Guests see first-hand how cacao is harvested, dried, roasted, and ground and have an opportunity to make hot chocolate from scratch—the ancient Maya way. They also learn about the local area and culture.

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