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The Inception: The Invigorating Welcome at Hacienda Alsacia
As soon as the Starbucks partners disembark from the bus, they are greeted by Beth Ann Williamson, their Origin Experience (OE) guide. The journey starts with tasting coffee that has been grown, processed, and roasted right at Hacienda Alsacia. The Visitor Center serves as the gateway to the coffee universe, as partners are introduced to the mesmerizing world of coffee making.
The Hatchery: The Future of Coffee Is in These Seeds
Carlos Mario Rodriguez and Sara Bogantes introduce the intricate world of coffee research and development. From hybrids to varietals, they unveil how Starbucks is working tirelessly to produce coffee that is not only high-yielding and delicious but also resistant to climate change.
Planting the Seeds of Hope: The Emotional Esperanza Plot
Victor Trejos, the farm’s general manager, takes the partners to the Esperanza plot, named for both his late mother and the essential emotions of “hope and love” that go into coffee farming. Here, partners plant their own coffee seedlings, an emotional experience as they realize their direct contribution to the coffee chain.
Hands-on Experience: Harvesting Cherries with Local Experts
Two coffee harvesters share their personal journey and introduce the craft of hand-picking coffee cherries. Partners try their hands at harvesting, gaining a newfound respect for the labor that goes into each cup of coffee.
The Mill Walkthrough: From Cherry to Bean
Sporting safety gear, partners explore the wet and dry mills of Hacienda Alsacia. They learn about the different phases of processing coffee cherries into beans, some of which will be dried on-site, while others are prepared for international shipping.
Ethical Farming: A Success Story from the Locals
Partners meet Napoleon Chavez, a smallholder farmer who transformed his dying coffee business into a model farm with the help of Starbucks C.A.F.E. Practices. Chavez’s farm serves as a beacon for ethical sourcing and sustainability.
The Lab Test: Sensory Analysis in the Coffee Laboratory
Partners are taught cupping, the formal technique for observing the aroma and taste of brewed coffee. They engage in blind tastings, describing intricate notes like “peppery,” “sour,” and “juicy,” as they refine their coffee palate.
High Elevation Insights: The Overlook and the Global Picture
At the overlook, the highest point on the farm, partners hear from Felipe Arbelaez Jaramillo about Starbucks’ global efforts to improve crop quality and yield through their Farmer Support Centers.
Reflection and Takeaways: Concluding the Costa Rican Chapter
Partners reflect on their packed itinerary and their newfound understanding of coffee’s journey from farm to cup. They prepare stories, photos, and even poems to share their transformative experiences with the world.
