Today we visited the Finca Santa Ana, a smaller scale locally owned coffee farm. The farm was owned by Jesus Martin and his family. We set off this morning with our guide Natalia, who worked for the farm. We went by bus to a nearby field and then set off on foot up the coffee-filled hillside. Natalia explained the coffee plant in great detail, showing us the flowers, and cherries starting from little, hard and green, all the way up to plump, soft redish-purple cherries. She then opened the ripe cherries to show us the two seeds inside - these were the raw coffee beans. She went on to describe a common parasite that has been affecting coffee production world-wide, and unfortunately has been found in Colombia. It is a microscopic bug that burrows into the berry and affects the quality and taste of the final product.
We then strapped on picking-buckets and were set loose to pick our own harvest. We needed to pick a couple small handfuls of cherries to get enough to produce a cup of coffee. And we had to pick only the ripest of berries for the best tasting cup. After about 15-20 minutes, we had each harvested our small stash, and we headed back to the farm. Once there, each bucket was inspected by a professional and we were ranked based on the quality of our harvest. Being the competitive one, I was hoping I’d gotten the best pick, but sadly I came in second.
We then walked through the production area where there were cherries laying out in the sun in the traditional dry method of processing coffee. The cherries are dried in the sun, raked over several times a day until the moisture is nearly gone. They also showed us the wet method where the cherry goes through a pulling machine to separate the skin from the pulp. They then go through a series of wet tanks to sort before entering the fermentation tanks. This method certainly speeds up the process but requires additional equipment and space, so for smaller scale farms, the more traditional sun-drying method is still often used. After the beans are dried, they then go through a machine that removes the outer “husk” layer. The final product that the farm produces is a dried, nearly white coffee bean that has very little moisture.
We then had a traditional farm-meal served by Jesus Martin and his family. We sat under fruit trees in the yard and ate chicken, soup, corn, plantains and several other things that I still have no idea what they were! But all was delicious and the setting was even better!
Adventure Life is always an excellent choice when planning complicated, extreme, or exotic vacations or expeditions. They provide friendly professional services and advice and are enthusiastic and encouraging in helping us to prepare and thoroughly enjoy our trip. They handle all the details which greatly reduces the stress of planning a difficult trip. I'm very impressed with Adventure Life and definitely recommend them to friends and family.
Scott Trochim
2 days ago
The response from Adventure Life to my first inquiry was prompt and promising. I worked with Jamie Broeckel, Trip Planner, via text, email, and phone calls- always extremely responsive and thorough with information and explaining the process to arrange a private tour for me to Malaysia Borneo. Within about week, the booking was complete and I made decisions because of Jamie's great customer service , friendly manner, and overall competence on behalf of the company's travel expertise. Now I have an itinerary, additional Trip Planner Assistants, several links for vital information for traveling to Maylasia, etc. Still many details for Sept. trip, but now the heavy lifting is done and I can enjoy the rest of the anticipation and research!! Thanks Jamie- you are amazing!!!!
Susan Campo
4 days ago
The trip was not only memorable for the amount of animals we saw but also for the people and accommodations at the two camps where we stayed. Our first guide, BK, was a wealth of information about the animals, landscape and down to the plants and what they were used for. Everyday out was a learning experience with him. All the people at the camps were gracious and the food was excellent.
Our second camp in the Okavanga was just as good as the first as far as the staff, accommodations, food and animals. After our experience at the first camp we amazed that the high quality remained the same. Our guide, G, made sure we were able to enjoy every experience including a rush through the bush to witness a cheetah and an ensuing hunt that he heard over his radio.
In both camps there were enough guides out that if they saw something the other guides were informed which helped in seeing as much as possible. It was also nice that the concessions were large enough that we did not have vehicles following each other throughout the day.
Normally there is always something in a trip of this length that we think could be improved upon but this is the rare case where we cannot think of anything. From the time we left the States to when we returned it was one of the most hassle free vacations we took.
Perhaps emphasizing the use of the laundry facilities at the camps would be useful because of the luggage restrictions would be the only thing I can think of as an improvement to future clients.
Kenneth Dropek
5 days ago
Mary was so pleasant and professional. She made sure all of our questions were answered.