Rican Rapids

Where to begin? Today was awesome. Although a bit early for my taste, we departed the hotel with our aims set on the rain forest for a white water rafting adventure and a tour of a chocolate harvesting facility. On the way to the rafting site, we drove through beautiful, lush, uninhabited rain forests. We arrived at the rafting place, and were met with a breathtaking view of the river we were about to raft down. The rafting was tons of fun. I thought that I would be more scared than I actually was. The tons of forest scenery, combined with the rush of the rapids made for a very enjoyable ride. We were able to get out of the boats for a bit to jump into the water and snack on fresh pineapple. After the rafting, we returned to the lodge for lunch (finally rice and beans). After a quick walk through a butterfly house, we were off to the chocolate plantation.

(A view of the river from the rafting facility)

 

After arrival at the chocolate planation, we had to chance to see some of the local wildlife including a very large wild iguana and a poisonous dart frog.

 

(Blurry shot of a poisonous dart frog)

 

Our tour began with a long walk done a seemingly unstable and unreliable suspension bridge over forest, and the rapids we had previously rafted down. We continued to walk through the rain forest's canopy and encountered a few monkeys, and a jack-rabbit type varmint.

(Suspension bridge)

 

After reaching the plantation site, we were given a crash course in chocolate and the production of cacao throughout the centuries. It was so interesting how this fruit has evolved throughout the history of its cultivation. We got to taste the cacao at just about every stage of the process. After the tour and learning session, we were given a private lecture on ecotourism and sustainability in Costa Rica by one of the plantation's managers. He taught us about the different certifications a hotels, theme parks and other businesses can receive on the degree of environmental friendliness found in their operations. 

(Manager teaching us about the fermentation process of cacao)

 

I definitely had a blast today, and learned a lot in the process. Also had a great dinner consisting of pizza and wine. Until tomorrow, Pura Vida