Did you know that coffee is one of the world’s most important commodities? It’s the top agricultural export for twelve countries, and it is the world’s seventh-largest export. Costa Rica is known as one of the world’s best coffee growing regions. This is due in part to the country’s mineral-rich, volcanic soil, which allows crops to grow without any additional fertilizers, creating the perfect base for growing coffee beans.

After my daily ritual of a morning cup of coffee, I visited the town of Alajuela, home to the Doka Coffee Estate. The route to Doka is breathtaking. Dark mountains climb to a cloudy sky and the base of the mountains are surrounded by endless, lush green vegetation. Emerging from the van was instantly hit with the intoxicating smell of roasting coffee beans.

Here, I learned about the coffee production process, from cultivating young plants to hand-picking the beans individually, from drying the beans under the intense heat of the sun to roasting. I was surprised to find that coffee beans, before drying, are referred to as a ‘cherry’, and that coffee is in fact a fruit!

On average it can take ten to fifteen years for coffee to reach harvesting maturity. So much time, effort, and manpower goes into producing a single bag of coffee! I have a new found appreciation for this caffeinated brew. From now on I plan to take a moment to reflect on the care and hard work it takes for coffee to make its way into my cup.

I have often wondered how people first figured out coffee could be made from the seeds of these fruit, especially when seeing first hand how complex the process from fruit to cup is. For most fruits and vegetables, it was far easier: pick one and taste it, and see what happens. Can you imagine what the first person to pick and snack on a hot pepper thought?

By now, of course, we know how great hot peppers can taste, especially when eaten in small doses. I visited a factory that started out as one person’s love for this fruit. Marie Sharp’s Hot Sauce is the end result of some basic family-farming and a little entrepreneurial spirit. Marie grew many different fruits and vegetables on her farm, including the super-hot habanero pepper. She started creating sauces and condiments, and what she couldn’t use she shared with her friends and neighbors. They were so impressed they encouraged her to start her own business selling the goods. Marie Sharp is now a local legend, and her spicy sauce is sold all over the world.

All the fruits and vegetables used at Marie Sharp’s are still locally grown, making this a true Belizean company. At most restaurants in Belize one can find her sauce sitting on the table next to the salt and pepper shakers.

With so much of this region’s economy focused on growing and agriculture, it seems to follow that people here have a great respect for their environment. I find that conservation and recycling are common themes in both Costa Rica and Belize. For example, at my hotel in Costa Rica the restaurant features a menu comprised of locally grown vegetables and locally caught fish.

At my hotel in Belize, they take the process one step further by composting. Decaying plant matter, wriggling worms, and old fashioned ingenuity produce nutrient-rich soil for the hotel’s on-site farm. This farm supplies many of the fresh fruits and vegetables at the resort’s restaurant.

I find myself thinking about what I can do at home to echo these ideas, and how to better utilize ustainable materials.

Lunch break is over. Let’s learn about the Spanish influence in Costa Rica.

Blog by Jenny M. Buccos, Katherine Lonsdorf & Brandee Sanders.
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