Between yoga, surfing and permaculture, disconnect and learn to give back to the earth. In Costa Rica, in the south of the Nicoya Peninsula, an organic farm offers a symbiosis of body and mind. For one week we’ll share the experience of sustainable tourism in Costa Rica. How? With a yoga and permaculture retreat at Rancho Delicioso, a 50-hectare organic farm nestled inland between the beaches of Montezuma and Santa Teresa.
Back to our roots.
Sleep
It’s 5.45 in the morning. The sun is high and warm, the morning dew is slowly evaporating and the chickens are cackling vigorously in the distance. I climb down from my round hanging bed, covered only with a white mosquito net, and look around. I’m in the heart of the River Palace, a huge three-storey hut, both designer and rustic, surrounded by nature. It’s like nothing I’ve ever seen before.
A little dazed, I put on my boots and joined our small group from Europe and the United States.
Breathe
It’s 6.30am and we begin an hour and a half of intense, sometimes overwhelming yoga with Janine, a Californian with sunny blonde hair who has come to live in this little paradise. It’s not until around 8.15am that we devour a 100% local and eco-responsible breakfast, accompanied by the first coffee of the day.
Here we take care of other living beings and our souls before we feed our bodies. The tone is set.
Life on the farm
More than a farm, it’s a village, home to a community of enthusiasts. The people who come to live here, mainly Americans in search of the ‘slow life’ or, like us, to experience it for a short time, voluntarily slow down their pace to relearn how to commune with nature.
To recharge, to be inspired, to share: these are the key words.
In his thick Costa Rican accent, Julio, one of the young farmers who runs Rancho Delicioso, explains the basics of farm life in English. After feeding the chickens, horses, ducklings and fish, and collecting the eggs, we meet on a large platform in the garden.
From farm to table
The day is punctuated by farm-to-table meals, excursions to explore the surrounding area, and two daily workshops led by the very engaging and willing Irene Alpizar. From theory to practice, we learn about permaculture, shovel or pen in hand. Composting, plant knowledge, best practices for creating a sustainable garden, building an ecological house and workshops on raw chocolate, medicinal plants and fermentation are all taught with dynamism and enthusiasm. There’s no shortage of work, but there’s no shortage of learning!
Meals, moments of relaxation and togetherness, are shared at the communal table in a wonderfully colourful outdoor setting next to the vegetable garden. The farm-to-table concept is fully integrated, from the vegetarian menu, with the occasional organic chicken or local fish dish, to the collection of waste, which is used as compost for the farm. All the ingredients come from Rancho Delicioso, with a few exceptions, and everything is recycled, of course. Nothing is wasted. A wonderfully virtuous cycle.
Farniente in Montezuma and surfing in Santa Terasa
The retreat also includes a range of off-farm activities. Lovers of surfing and beautiful beaches will be delighted. Rancho Delicioso is a small, intimate and tranquil paradise just a twenty minute drive from some of the most beautiful beaches in the world.
From the hippy character of Montezuma (aptly nicknamed Montefuma) to the hip energy of Santa Teresa or Playa Hermosa, you can quickly change atmospheres and explore small cafes and restaurants with a bohemian feel.
Watching the sunset from our towels, taking an exclusive yoga class at the sublime Anamaya Resort, swimming in waterfalls, open mic or reggae nights: the surprises that await you at Rancho Delicioso will only make you want to discover Costa Rica in all its diversity. To be continued…
Logbook
- How to get there: By air, on a direct flight with Air Transat. From San José airport it takes about 6 hours by bus, ferry and taxi to get to Rancho Delicioso. It’s a long drive, but well worth it.
- When: The retreat is available from November to August. However, we recommend that you book your week during the dry season, from early December to mid-April.
All photo credits: Laure Juilliard
