by Anne Watcher on Monday February 9th, 2009 at 4:23pm
One of the new additions to Norma's vast varieties of plants this year is a very interesting Pitcher Plant as it is commonly called. Apparently different varieties are found around the world, in fact the Sarracenia purpurea is the floral emblem of Newfoundland and Labrador!!! Who knew? However I've never had the chance to see one and look at it up close.
It is a carnivorous plant and traps it's prey in a deep cavity filled with liquid known as the pitfall trap. This cavity or "pitcher" is formed at the end of each new leaf and is suspended at the end of a long tendril that comes out from the leaf's end. At least that is how this variety works, others form the pitcher from the whole leaf, still others like Cobra lilies use window-like aeriolae to lure insects into their hollow leaves.
Flying or crawling insects are attracted to the cavity by nectar aromas or by visual colours. Because the sides of the pitcher are slippery and grooved the insect cannot escape and is drown in the liquid called the phytotelmata. Once dead the body is absorbed it is turned into a solution of amino acids, peptides, phosphates, ammonium and urea--YUMMY, SUPPER"S READY-and used to nourish the plants. Therefore these varieties of plants are able to grow where soil conditions would not sustain them.
In time the pitcher begins to die and it starts to turn brown and dry up. This process starts at it's top and continues down the pitcher. Eventually it falls off the leaf's end and while the leaf continues to live for a bit it too eventually drops off, making way for new growth to begin. Various stages of pitchers are found on a plant at the same time ensuring the plant's survival.
new pitcher begins to form
drying up process has begun
by Anne Watcher on Sunday February 8th, 2009 at 8:30pm
Although we still may do one of the large coffee tours here in Costa Rica, having a personal tour by the owner of Las Penas Coffee was a real treat. Located in the village of Sabanilla, just north of Alajuela, this estate and other hectares owned by Hurberth produce approximately 40,000 kg. of coffee beans each year.
We were greeted by a warm smile and a hearty handshake and welcomed into the coffee barn. What an awesome aroma! With his harvest finished for the year, most of the beans were dried and bagged ready to be shipped either to Starbucks in the USA or to Italy. However he had a few of the last beans in the hopper. These were a mixture of green, red and brown as they pick all beans left on the plants the final pick through the fields. As Hurberth was quick to say, "these is the bad mix, not what we use for our best coffee".
Next we saw the machine that soaks the beans with recycled water to remove the other casing. This water used to be just flushed back into rivers and streams but now it is sent to fermentation tanks -what an aroma, smells like rotten olives- so the impurities can decay in the tank and the water drains off the top.
On to the dryer which is used along with natural drying out on the cement pad at the back. The drying process takes 35 hours in the dryer or up to 5 days out on the pad.
Beans at this point are bagged and made ready to ship. Hurberth showed me the beans and explained that the final hull is taken off during the roasting process. At this point they resemble raw peanuts!! Very cool to see, but the real treat was the obvious passion Hurberth has for his crop. He handled the beans as we would a baby and was very happy to answer any questions we had. All in all, a very informative and enjoyable time.
Here is a shot of me while I was video taping Hurberth doling out his wisdom.
by Anne Watcher on Sunday February 8th, 2009 at 10:17am
A panoramic view of the Central Highlands (also known as the Central Valley), from high atop a mountain ridge:
by Anne Watcher on Saturday February 7th, 2009 at 12:07pm
Imagine pruning this tree!!! With it's branches totally going over a major road frequented by many large trucks, it's boughs have to be under control. Not sure how they do it but legend is that it is naturally pruned as the trucks go under it, shaving off what is necessary. You be the judge!!
by Anne Watcher on Saturday February 7th, 2009 at 12:02pm
If you are looking for a good starting point or ending point for your trip to Costa Rica, the Orquideas Inn may be your answer. It is a small, intimate resort nestled in the countryside of Alajuela and centered around the Spanish-colonial style former residence of a coffee farmer.
Jerry, a fellow resident at Norma's Villas, along with his wife Betsy, had a huge part of their early days. Yesterday Jerry took us for the "royal" guided tour of the inn.
Jerry relaxing in the Marilyn Monroe Bar. Breakfast is served in this area and more formal meals are available in the restaurant up stairs.
Lucy (top) and Mary (bottom) will take care of all your reservation needs and any tours you make wish to take. Both spoke English, had warm friendly smiles and make you feel welcomed and at ease.
Both national and international cuisine are served with the chef's unique flair.
The Orquideas offers 19 rooms, 6 suites and a 2 bedroom geodesic dome. All are tastefully decorated and offer their own unique views.
View from the spacious pool looking toward the main building.
These rooms are nestled right into the slope of the terrain.
The 6 suites are housed on the neighbouring property which was purchased along the way. The former owner's home offers the perfect view of the valley below.
Also found on the property is a secluded hot-tub, a resident parrot and toucan, beautiful water garden and nature trails that wander through the 10 acre property. If you take a stroll you can pick fresh fruits and flowers along the way while you enjoy the sights and sounds of the tropics. All in all a stay at the Orquideas Inn will be a pleasant memory to add to your visit to Costa Rica.
