Advertisement Continue reading the main story“A good thing?” I asked Mr. Marín through Mr. Hernández. Advertisement Continue reading the main storyOn the ride back to Jardín, Mr. Hernández told me I was only his second coffee tourist in seven years of guiding. All of his other clients are birders, but he would like to do more trips like this, as his grandfather settled and started the coffee farm nearby where he grew up. At 6 p.m. Mr. Hernández retrieved me for dinner at another finca, also up in the hills but shrouded in a forest canopy. Through Mr. Hernández, Mr. Angel explained that panela can also be used as a sweetener for chaqueta café, “jacket coffee,” served when days turn cold or to give coffee pickers a boost of energy for the fields.

Source: New York Times March 07, 2017 09:56 UTC