I woke up early, fixed a cup of coffee, slid the balcony door open and sat outside soaking in the wonderful view. As the sun began to lighten the sky, there were frightening cries of some primeval monsters calling to each other in the dense jungle below.
Then I remember Rooster telling us about how Howler Monkeys make terrifying sounds. It was a beautiful spot to sit, listen and watch. Soon I heard some talking and realized it was Diego and Andrea right over us, so I leaned over the railing and looked up. It seemed everyone was ready for breakfast.
We had one more breakfast in this beautiful spot, but first two beautiful parrots (scarlet macaws) flew into a tree right beside the outdoor restaurant. I don’t know what they were eating in that tree, but it must have been good. I got a pretty good video with my iPhone 7, waiting for them to fly.
We had the same waiter for two days, a nice young man from Guatemala. We told him we were leaving today, and we had enjoyed his help while we were in this beautiful place. He said he was lucky to be here too, “as I have had two heart attacks.” Shocked, we asked how that was possible, as he seemed quite fit. He said he had Covid, then he got his second vaccine. Three days later he had a heart attack, and a week later another one. Still shocked, we wished him our best and headed out.
We had a van waiting to take us back to Miguel’s house, with a tour of a coffee farm tour along the way. After an hour or so of driving, we arrived at Espiritu Santo Coffee, not knowing what to expect. We were met by a very nice man named José, who casually talked for a bit before tasting a couple of different coffees. then we were escorted to a beautiful table in the middle of the yard, where they served us an excellent lunch, and of course, a coffee cake for desert.
Then we were off for a tour of the grounds. José talked about when they pick the beans in September, all done by hand, because you have to choose the ripe beans. We walked down the hill where they sort the beans and remove the thin covers. Across the way was a large building where they roast the beans, for varying times and temperatures. This takes a special person who tweaks the variables according to weather conditions and taste. Some beans are packaged whole, while some are ground.
Then we went to a covered area with a table and seats around it. A cute little cabin beside it housed a wood fire to make hot water so he could demonstrate how they like to make the coffee. First a little hot water in two containers. tossing the water in the first, he put ground coffee in it. Surely he has been doing this so long, he didn’t need to measure. Then he put hot water in it and let it “bloom” for 5 minutes while he took questions. Parting the surface of the hot coffee, the middle rose above the surface. He tossed the hot water from the second vessel and set it under a tripod with a “sock” attached to the top which would catch all the grounds as he poured the coffee through it. Pre-warming each or our cups, he then poured coffee into each. “You must sip it making noise. You are putting air into your tasting, and the first will be a bit bitter.” We were to take a taste of small bananas before we sipped. This was what I would call a large espresso, and he didn’t want us to put milk, sugar or cream in it, perhaps like getting a glass of that 25-year rum and putting coke in it. Anyway, we all agreed it was good.
Then into the store to buy coffee, rum, cups, tripods and cups. It was all very interesting, and José did a great job, even inviting us back for picking in September.
We piled back into the van for the drive back to Atenas and Miguel’s lovely house. Unfortunately the McGlumphy family had to head back the next day, so they packed up.
