
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.

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.
From a farm just up the road.
From a trapiche nearby, the same panela that sweetens the bar.
Made by hand by a neighbour. Not a factory in sight.
Most of the dairy we use comes from our own cows.
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.

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.
Aged rum with the farm's roasted cacao nibs, orange peel and cinnamon. Rests for five days.
Aguardiente with peel from the farm's oranges and cinnamon. Drunk cold, in a small glass.

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