Today we visited a tropical family farm that grows a wide variety of crops, including bananas, black pepper, sugar cane, coconuts, ginger, mango, cacao, and more. Most of these are used for local consumption. While the constant battle with mosquitoes was a bit distracting, it didn’t take away from how inspiring our guide Francini was. Her energy and passion for her work made a lasting impression.

Bananas play a major role in Costa Rica’s agricultural identity. Thanks to the country’s warm tropical climate, they can be grown throughout the entire year. This has helped Costa Rica become the third largest exporter of bananas in the world, even though it is about the same size as the state of West Virginia. While there are more than one thousand banana varieties globally and eighteen grown in Costa Rica, only three types are produced commercially. One major difference between this small farm and large commercial plantations is the approach to sustainability. Big companies often use blue plastic bags treated with insecticide to protect banana bunches and rely on chemical treatments to manage disease. Francini’s farm avoids these practices in order to protect pollinators and maintain a healthier ecosystem.

One of the most important lessons from today was learning about the challenges that come with starting a business in agriculture and tourism. Accessing financial support is difficult, and managing crops with sustainable practices takes more time and care. Francini, a single mother of three, shared that she built her house one room at a time to avoid taking out a loan from the bank. Her story reflects the reality for many small farmers who rely on support from their communities. Through educational programs and partnerships with visitors, farmers like Francini can earn income from tours while also participating in environmental initiatives. Since 2018, her farm has been part of a reforestation project that includes planting almond, palmetto, and cedar trees to help restore native biodiversity.

Another highlight of the day was learning about the different ways crops are grown and harvested. Bananas are picked all year, unlike coffee which has a specific harvest season. I also learned that male banana flowers never produce fruit, which was something I had never heard before. Black pepper takes much longer to process. It is soaked in water for two weeks, dried for three weeks, and briefly boiled before it is ready. Sugar cane and coconuts also have their own harvest cycles. Coconuts take about five months to ripen and begin to ferment soon afterward.

Overall, today gave me a deeper appreciation for the hard work and resilience behind small-scale farming. Despite the challenges they face, people like Francini are creating real change in their communities through sustainable practices and a passion for sharing their way of life.