Our Lodge has its own garden, where we harvest most of the spices and vegetables necessary for the hotel kitchen. We have other parts of land designated to plant important crops of Costa Rican gastronomy, such as arracache, chayotes, blackberry and corn. With great effort we have managed to produce these products organically to supply the Lodge’s demand. In addition, the collaborators can take produce from our garden.
Although we are in a mountainous region, agricultural activity is an important part of our development and culture. We know the ideal situation and what we want to achieve is a completely organic production, however, we are still in a transition process due to an issue of economic and operational sustainability. Within our coffee and avocado plantations, we have acquired agricultural sustainability practices. We endeavor to use green label chemicals in a responsible manner and with due care. In addition, we combine our crops with different shades to increase the biodiversity in the system and we use different inputs to recover the soils biologically.
One of our goals as a lodge is to help our community members. We know the potential that active people have and through the acquisition of their products we believe that we are generating a positive impact. Since we cannot supply everything we consume, we have taken it upon ourselves to look for delicious and exclusive products made by people in our community. In our case, if we cannot supply what is necessary through the garden, the Santa Cecilia Organic Integrated Farm, offers us its great products. Pacheco gourmet cheese is a family recipe made in Río Blanco de Copey. The trout on our menu are produced in Pedregoso de Copey. The apples used in our menu come from producers in the town. And of course, avocado and coffee comes from the farm.