Living in an Agricultural Community
Most of Monday was spent learning about the agricultural community that surrounds the University of Georgia campus. About half the group got up at the break of day to hike up to the stable to milk the cows. After some basic instruction everyone tried their hand(s) at milking.
We also got an overview of the workings of a bio-digester which is a system which uses bacteria to break down waste and convert it into methane to be used as cooking fuel. Before we left the stables we visited with the pigs for a while, and then headed to the dining hall for breakfast.
After meeting up with the rest of the group for breakfast, we headed up to Odemor’s cafetal (Spanish for coffee plantation) to learn about coffee growing and processing. We learned about different types of coffees, different drying processes, and different grinding practices. One of the most interesting conversations was about the ways local coffee growers have devised to ward off bats, monkeys, and other animals who might find their way into the the coffee fields and eat the coffee beans before they are harvested. When the demonstration and discussions ended we of course had to stop into the kitchen to sample the product.
After our coffee break we walked up to Alica’s farm to hear about her work in coffee and sugar cane production. She talked with us about the decision-making process related to choice of crops and the timing of planting and harvest. We learned about cutting sugar cane with chachingas (machetes) and the process of grinding and producing the sugar cane into the sugar we use to sweeten a variety of foods. We all then chipped in and helped with the picking of a few baskets of coffee beans before enjoying a lunch of arroz con pollo y frijoles. Students then returned to campus to prepare for departure to their homestays. Another full day in Costa Rica.
