Visiting both the Doka Coffee Plantation and a local strawberry farm offered me an insightful look into the differences in the production of certain crops. It is obvious that Costa Rica utilizes its environment to its fullest extent. Doka takes full advantage of the environment being located in a high-altitude, volcanic region with plenty of rainfall, providing perfect conditions for growing coffee. In contrast, strawberries require a different set of environmental conditions, such as much more moisture retention and slightly warmer temperatures. Both farms utilize the landscape and require special environmental conditions to continue to be as efficient as possible.

One of the highlights of my day was sampling different products from both farms. At Doka, we were given the chance to sample a variety of coffee blends, from light roast to dark roast, each with unique flavor notes. Each of these blend were brewed with fresh coffee beans harvested on the plantation. Surprisingly, Costa Rica exports a large majority of the coffee produced within the country, so it can be difficult to get your hands on Costa Rican coffee in Costa Rica. At the strawberry farm, we were able to sample a small fruit called uchava (Also known as goldenberry). Additionally, we were provided containers to pick our own strawberries to take back to our home stays. Before leaving, the majority of the group sampled different beverages produced from the strawberries, such as strawberry eggnog.

What stood out to me was how both farms balance traditional practices with new technology. Doka still uses sun drying patios and also implements industrial dryers, and the strawberry farms use plastic sheeting and drip irrigation to control growing conditions. Both farms reflect Costa Rica’s urge to continue to improve on sustainable agriculture practices, and it was very interesting to see that firsthand.