Sarapiquí Finca Sura Tour
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- Naturalistic Bilingual Guide
- Transportation from your hotel in Sarapiqui area
The beautiful thing about the farm was how everything was in symbiosis with nature. The natural way of doing things, to allow everything the space, time and nutrients it needs to grow. The sentiment echoed when we threw up alarm at the pineapples that had been eaten by birds and foxes and wondered what the farmers do to prevent such an intrusion to their fruit. The farmer soothed us with “there is enough for everyone.” They simply let the animals take what they need.
Conventional pineapples are gassed to hasten the ripening process but here at Finca Sura it is left up to nature. It may take a year for the organic pineapple to reach full harvesting potential and they come in all sizes, but the result is the juiciest, sweetest pineapple you will ever experience. As a rain storm poured down over us, we stood there, relishing the freshly picked gold flesh in a moment of pure joy.
We also experienced the fresh pressed sugar cane, squeezing it ourselves through a traditional press, spiked with organic ginger and leaving syrupy layers on our tongues.
I adored their outdoor kitchen. Every meal offered up an authentic family cooked, farm-to-table meal rich in Costa Rican delights and of course, organic ingredients. Yucca and plantains and pure pineapple juice and amazing salads and little pineapple candies and… I could go on but really, just everything 100% natural and served with love.
One evening we enjoyed slow food at its very finest – homemade hot chocolate. Earlier that day, wandering around the farm, we pulled down some cacao pods, cracked them open and sucked the sweet flesh from around the seeds. That night we found the heady aroma of cacao coming from the kitchen. Before long, everyone was hovering around the open fire stove watching the roasting beans. In a team effort, we peeled the hot beans ready to be crushed. It was like a soothing meditation, as well as having that perfect comradely, fireside storytelling vibe. After pressing the beans over and over through a hand grinder, we watched as the cooks transformed it for us into delicious hot cacao and bars of chocolate.
To wander around this farm was to feel a little lost in paradise. Sensory overload delivered by way of the brightest, boldest red flowers, the humidity on your skin, the smell of something plucked from a tree, crushed and handed to you to inhale – cinnamon bark, peppercorns, citronella, ylang ylang. The toucans flashing their fluoro splendour through the jungle canopy, the teeniest of frogs, well spotted only by the farmer who knows where to look, vivid in colour and shy in spirit.
And then we had to go. Ushered out of this concentrated ecosystem of natural wonder and guided to our next destination by Jose Pablo and Felipe, again following, fully trusting but now the bar of expectation had been raised. They had delivered the goods and I may still have had no idea exactly where I was going, but I knew it was going to be great.