desayuno de finca
Eating and drinking here

The table

On our way to self-sufficiency

We are working towards self-sufficiency, and part of it is already here, the water and the power come from the farm itself. The rest is a question of distance: what we cannot grow, we look for as close to home as we can. The arepas will never come from this hill, but they do come from a kitchen a few minutes away.

la huerta
The garden

A garden that keeps growing

The vegetable garden gets bigger every season. What is ready that week is what shows up at lunch, which is why the menu is not fixed and why the kitchen cooks around what the garden gives.

Around the farm there are citrus trees everywhere, along with other fruit that ripens in its own time. The lemons in your drink and the oranges in the orange guaro were picked a few steps from the kitchen.

The neighbours

What we don't grow, we buy next door

Eggs

From a farm just up the road.

Panela

From a trapiche nearby, the same panela that sweetens the bar.

Arepas

Made by hand by a neighbour. Not a factory in sight.

Milk and cheese

Most of the dairy we use comes from our own cows.

Towards self-sufficiency

Our own water, and our own sun

The farm drinks from its own water source. The electricity comes increasingly from solar panels, and the plan is to keep adding them until the farm carries itself.

Biodynamic farming pushes in the same direction: our own compost, natural cycles, no synthetic agrochemicals. The farm is treated as one living system rather than a set of separate parts.

  • Our own water source
  • Solar panels, and more going up
  • Our own compost · no synthetic agrochemicals
  • Demeter biodynamic certification
la finca
The bar

Drinks made with what grows here

A short menu built on Colombian spirits and the farm's own produce: rum infused with our roasted cacao nibs, aguardiente infused with orange peel from the trees outside, panela syrup instead of sugar, and fruit from the region.

Cocktails

Porcelana$39.000

Rum infused with porcelana criollo cacao · panela syrup · bitters, stirred over one large cube, with orange peel

Betulia Libre$35.000

Aged rum · cola · lemon · a float of cacao rum on top

Guaro Sour$29.000

Aguardiente · fresh farm lemon · panela syrup, shaken hard, double strained

La Granadilla$35.000

Tamarind vodka · mango · lemon · a pinch of salt, chamoy and lime-salt rim

Paloma de Maceo$35.000

Tamarind vodka · lemon · ice-cold grapefruit soda, chamoy rim

La Tulia$35.000

Caipirinha: farm lemon muddled with panela · aged rum, lime-salt rim

Guaro Spritz$25.000

House-infused aguardiente · pulp of the day's fruit · panela · soda · lemon

Orange guarito$9.000

Ice-cold shot of aguardiente infused with farm orange peel and cinnamon

Micheladas

Named after our birds: toucan, macaw, hummingbird and weaver bird.

La Tucana$1.500 + cerveza

Ice-cold local beer · farm lemon · lime-salt rim

La Guacamaya$2.500 + cerveza

Ice-cold beer · lemon · generous chamoy and lime-salt rim

El Colibrí$4.500

Ice-cold soda or grapefruit soda · fresh lemon · salt rim, zero alcohol

El Gulungo$5.500

Soda · fresh lemon · generous chamoy rim

Coffee and sodas

From the farm, alcohol free: fresh milk and our own cacao.

Iced coffee$9.000

Strong cold coffee · fresh farm milk · panela syrup, plenty of ice

Iced chocolate$12.000

Chocolate from our own grove · fresh farm milk · panela syrup, grated nibs on top

Lemonades$12.000 / $14.000

Farm lemon and orange · sugar syrup · soda, rimmed with cold coffee or our chocolate

Soda of the day$6.000

Ice-cold soda · the day's pulp · sugar syrup

House infusions

Cacao rum

Aged rum with the farm's roasted cacao nibs, orange peel and cinnamon. Rests for five days.

Orange guaro

Aguardiente with peel from the farm's oranges and cinnamon. Drunk cold, in a small glass.

See the full menu

The bar, in photographs

The same drinks, served by the pool and among the farm's flowers.

The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
The bar, in photographs
el almuerzo servido
The kitchen

Farm cooking, not hotel cooking

Breakfast is included in every stay, made with what the farm and the region give. For retreats and groups we cook full board, with a menu agreed in advance.

We adapt to vegetarian, vegan, Indian and Mediterranean menus, and to special diets. Tell us when you book and the kitchen plans around it.

See the experiences

Come and eat at the farm

Book your stay Write to us