Today was a very relaxing
day. We had arrived at Finca la Anita at 12:15 AM this morning (1:15
MN time), so we got to sleep in until 9 this morning. When we woke up, we went
to breakfast, and the food was as amazing as we remembered.
Right after breakfast, Pablo and John thought it would be a good idea for us to see the build site for the new research facility Seeds of Change will be building. Let me tell you, the hike was long (about 45 minutes there) and treacherous. We hiked uphill through lots of mud, which made it slippery and difficult to trek to the build site. But, once we got there, the view was definitely worth it. Pablo told us that they could be done building the facility around this time next year, which is very very exciting!! After a while, we decided we were hungry and made the long hike back to the farm for lunch.
Right after breakfast, Pablo and John thought it would be a good idea for us to see the build site for the new research facility Seeds of Change will be building. Let me tell you, the hike was long (about 45 minutes there) and treacherous. We hiked uphill through lots of mud, which made it slippery and difficult to trek to the build site. But, once we got there, the view was definitely worth it. Pablo told us that they could be done building the facility around this time next year, which is very very exciting!! After a while, we decided we were hungry and made the long hike back to the farm for lunch.
I know lunch isn't
that important or interesting to mention, but I know that most of us especially
enjoyed lunch today because we got to have melted chocolate with churros! It is
a new specialty here at Finca la Anita and we all loved it (maybe a little too
much).
Later, we went on Finca's chocolate tour. For those of you that don't know, here at Finca la Anita, Pablo and Ana make delicious chocolate. Recently, they have started exporting to Germany, which is huge! So, they revamped the way they make the chocolate since the last time we were here. The best part of the tour: we got to taste all the different ways they use their one of a kind chocolate. We had Finca's special hot chocolate, fudge with orange zest and coffee with cardemon, dark chocolate, and chocolate drizzled with pineapple. If you're mouth isn't watering now, just wait... It gets better. Pablo explained that he is using different spices with his chocolates, so we tried the dark chocolate with ground pepper, chili powder, mint leaves, basil leaves, and sea salt. Doesn't that sound fabulous?? We finished up the chocolate tour with a walk to see the cacao plants that are integrated with yucca and plantains to prevent erosion.
Later, we went on Finca's chocolate tour. For those of you that don't know, here at Finca la Anita, Pablo and Ana make delicious chocolate. Recently, they have started exporting to Germany, which is huge! So, they revamped the way they make the chocolate since the last time we were here. The best part of the tour: we got to taste all the different ways they use their one of a kind chocolate. We had Finca's special hot chocolate, fudge with orange zest and coffee with cardemon, dark chocolate, and chocolate drizzled with pineapple. If you're mouth isn't watering now, just wait... It gets better. Pablo explained that he is using different spices with his chocolates, so we tried the dark chocolate with ground pepper, chili powder, mint leaves, basil leaves, and sea salt. Doesn't that sound fabulous?? We finished up the chocolate tour with a walk to see the cacao plants that are integrated with yucca and plantains to prevent erosion.
Since we were all in
chocolate comas from eating so much extraordinary chocolate, we got a three
hour break before we started our science portion of the trip. And after a
little frustration with the internet connection, we discussed a few of the
modules we had done before the trip. Then, we finally got internet connection,
which I know was a relief for all of us.
And now we're caught
up to real time! Overall, the day was really enjoyable. We got reacquainted
with Finca la Anita, and I think I can speak for all of us in saying that we
are loving being back here and we are looking forward to exploring and having
fun for the rest of the trip!
Adalee Koshiol
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