Over winter break, from January 5th to 11th, GW students, faculty, and staff traveled with Green Communities to Costa Rica, as part of the Alternative Breaks program. Spending their weeklong expedition within the rural mountain village of La Providencia, participants spent the week working within an organic, sustainable coffee farm. Through direct service, cultural immersion, and environmental learning, the trip provided students a firsthand view of sustainable agriculture in action. This year, the trip consisted of 11 students and four staff members looking to deepen their commitment to global sustainability efforts.
Preparation and Departure
Planning for the trip began in November of 2024, with weekly sessions covering basic Spanish phrases and preparation for life on the coffee farm. The meetings gave the students the added opportunity to get to know one another before embarking on the international journey.
Upon arrival at Juan Santamaría International Airport in San José, Costa Rica, a stream of warm and humid air welcomed the students to the country’s capital. The group then took a scenic four-hour bus ride on mountain roads to the remote village of La Providencia.
Small in size, La Providencia village is in the Costa Rican cloud forest with approximately 250 residents, whose way of life is deeply rooted in environmental stewardship and a connection to the land. The GW cohort was welcomed by local farmers and artisans who are dependent on sustainable agriculture and ecotourism.
Working and Learning on the Farm
The team’s days began with an early breakfast, followed by bumpy dirt roads on their way to the biofactory. In the biofactory, they learned the detailed processes of sustainable coffee farming: working with Jonathan Cerdas and Carlos Marin, the co-founders of Green Communities, planting coffee seedlings, fertilizing the crops with organic compost, digging trenches to irrigate, and spreading leaves to maintain soil health.
The group quickly gained an appreciation for the labor intensive nature of coffee production. From hand-picking the coffee beans, to the sun-drying, to the roasting. GW junior, and program participant, Kaitlyn Gang, reflected on this experience as one that changed her view towards things in her daily life. “Everything we have requires hours and hours of work, that we often don’t even think about,” she said.
Additionally, the participants discussed the differences between organic and conventional farming. They learned about composting, air-drying the coffee beans, and avoiding chemical fertilizers, which are all beneficial for the environment and can help create a more sustainable product.
Building Relationships and Cultural Immersion
Beyond the farm work, the students and staff fully embraced the Costa Rican lifestyle. Student trip leader Sabrina Yeh, a sophomore majoring in psychology, helped organize activities like student pairings with local families for a night of cooking, games, and conversation. Yeh’s host family taught her group how to make empanadas from scratch, using fresh ingredients from their backyard garden. “Seeing how everything is locally sourced was amazing”, Yeh said. “It showed us how intentional living can positively impact both the environment and the community.”
Another trip highlight was the interactions between the GW students and the Young Dreamers, local middle and high school students, who practiced English and Spanish skills with the GW participants. The groups came together to tend to the coffee farm and to play games of soccer.
Reflections and Takeaways
Each night, the group discussed the lessons they had learned and set personal sustainability goals. Ranging from food and water waste reduction, to composting and ethical consumption habits back in the U.S., these discussions helped participants internalize their experiences and apply their newfound knowledge.
For Chris Cahill, the chair of GW’s chemistry department and Alliance for a Sustainable Future affiliated faculty, the trip was eye opening and inspiring. “These were some of the happiest, healthiest, and most positive people that I have ever met,” he said. “Their commitment to preserving the environment and their land’s natural beauty was truly inspiring.”
Since returning from Costa Rica, Cahill has started composting at his home, and has begun integrating more sustainability topics into his general chemistry courses at GW.
A Lasting Impression
For GW students on the Costa Rica Alternative Break trip, new perspectives on sustainable agriculture, community-based conservation and global citizenship exposed students to new global ideas and provided a foundation for action in their local communities.
“At first, we didn’t know each other, and by the end, we became a family. What we learned will stay with us forever,” said Yeh.