Discover Santo Antão’s traditional grogue production. Find out how to visit the island’s trapiches and learn about this iconic Cape Verdean spirit.
Visitors to Santo Antão usually come for the hiking trails, viewpoints and dramatic mountain landscapes. But there is another way to understand the island: through grogue.
In Paul Valley, one of the most fertile agricultural regions in Cape Verde, sugar cane has been part of the landscape and local economy for centuries.
This is where you will find Trapiche Beth d’Kinha, one of the best-known places to see the traditional production of this Cape Verdean spirit up close. Grogue remains one of the archipelago’s most iconic products, with Santo Antão accounting for a significant share of national production.
More than just a tasting experience, the visit offers an insight into how agriculture, culture and everyday life remain closely connected in this lush valley.
The visit is not a “tourist” experience in the traditional sense. There is no staging or adaptation specifically designed for visitors. Instead, you get to see real production in operation during the appropriate season and experience one of Cape Verde’s oldest traditions at close range.
So, if you are looking for experiences that go beyond the island’s most photographed landscapes, this is one stop that deserves a place on your Santo Antão itinerary.
👉 Travel tip: I took this Santo Antão tour which includes a visit to Trapiche Beth d’Kinha.
What Is Trapiche Beth d’Kinha?
Trapiche Beth d’Kinha is a traditional grogue production facility, where this sugar cane spirit typical of Cape Verde is made.
Here, sugar cane grown on the slopes of Paul Valley is brought to the trapiche, where it is crushed to extract the juice. The juice then ferments naturally before being distilled in stills to produce grogue.
The process still relies on manual work and techniques passed down through generations.
This continuity is what makes the visit worthwhile: it is not just about the final product, but about the way it is still made.
What You Will Find at Trapiche Beth d’Kinha
The main reason to visit Beth d’Kinha is the opportunity to observe a process that remains largely artisanal.
It all starts with the sugar cane grown on the slopes of Paul Valley. Once harvested, it is taken to the trapiche, where it is crushed to extract the juice that forms the base of grogue.
This liquid naturally ferments for several days before being distilled in stills. In many of the island’s traditional productions, there is still a strong reliance on manual work and methods passed down through generations.
Even if you are not a fan of alcoholic drinks, the cultural context is what makes the experience interesting. The visit helps explain why grogue production continues to play such an important role in Santo Antão’s cultural identity.
How Is Grogue Produced?
Grogue production follows several simple but demanding stages:
- Harvesting the sugar cane on the slopes of the valley
- Extracting the juice at the trapiche through crushing
- Naturally fermenting the liquid for several days
- Distilling it in traditional stills
- Bottling and selling it locally
During the production season, you may be able to see several of these stages in progress, depending on the timing of your visit.
The result is a spirit with a strong connection to the land, shaped by sugar cane grown at higher altitudes and the humid climate of Paul Valley.
When to Visit Trapiche Beth d’Kinha
The best time to visit is during the sugar cane crushing season, usually between January and May.
During this period, the trapiche is in operation, allowing you to see the production process in real time.
Outside this period, the visit is still worthwhile from a cultural perspective, but there is no production activity.
If your aim is to see the process in operation, it is worth taking this into account when planning your trip.
Is It Worth Visiting If You’re Not Interested in Grogue?
Yes.
Even if you do not drink alcohol, visiting the trapiche offers a better understanding of Paul Valley as an agricultural region.
The experience is more about the context than the final product: the relationship between sugar cane, the landscape, the climate and the way local communities live and work the land.
How to Get to Trapiche Beth d’Kinha
The trapiche is located in Eito, in Paul Valley, one of the greenest areas of Santo Antão.
From Porto Novo, you can get there by shared transport (aluguer) or taxi to Paul. From there, it is possible to continue to Eito and walk to the trapiche.
If you are staying in the area, the visit can easily be included in a day exploring the valley, combined with hiking trails, agricultural villages and viewpoints.
👉 Tip: this Santo Antão tour also includes a visit to Trapiche Beth d’Kinha.
Why This Visit Makes Sense on a Santo Antão Itinerary
Trapiche Beth d’Kinha is not an isolated attraction. It is part of the cultural landscape of Paul Valley.
Including it in a Santo Antão itinerary helps create a more balanced experience of the island: not just hiking and landscapes, but also an opportunity to connect with agricultural practices and local traditions that are still very much alive.
It is a short visit, but one that adds context to everything you see throughout the region.
FAQ – Frequently Asked Questions About Santo Antão Grogue
It is a traditional grogue production site in Paul Valley, Santo Antão, where artisanal methods are still used.
No. Production mainly takes place between January and May, during the sugar cane crushing season.
Yes, but the experience is different because the still is not in operation.
Yes, direct sales from the producer are usually available. This allows you to learn more about the product while supporting the local economy.
Yes. It is actually one of the most interesting ways to visit, as several hiking trails pass through nearby agricultural areas.
You May Also Like
- Cape Verde 7-Day Itinerary: São Vicente and Santo Antão
- Where to Stay in Santo Antão, Cape Verde: Best Areas and Hotels
I travel with my family, but not only. I look for real experiences, sustainable choices, smart decisions on the ground, and well-chosen comfort, because traveling well also means knowing where to sleep, eat, and spend time. On passaportenobolso.com, I share practical guides and honest tips about destinations in Europe, Asia, Africa, and the Americas, created for those who want to travel with more intention and less improvisation. I’ve visited more than 40 countries and I’m still looking for the next ones. Sometimes with my family, sometimes solo, but always with curiosity and a critical eye. Instagram & TikTok.
