The worm has turned...

Not many people get excited about organic composting, but we are a different kind of people. As it turns out the process to produce organic compost is quite complex and interesting.

It started like many of our excursions, it was raining and we were at the bottom of a hill. The drive up took us through windy, muddy roads and the few brave among us peered out at the cows grazing on land meant for mountain goats. The clouds closed in on us as we arrived at the massive facility made up of three separate buildings.

Manuel Caldaron, the director of the facility, which was recently purchased by Coope Tarrazu, showed us the life cycle of organic compost. Our journey took us to a population of millions...millions of worms. You haven't lived until you have plunged your arm, up to your elbow, into a moist pile of wriggling invertebrates. The feel of the worms combined with the vinegary aroma was unforgettable, but it is the worms that make the magic. These hard working creatures eat their way through the massive piles of pulp and two years later organic compost is born!

We walked next into a building where the final product was piled. Manuel demonstrated how workers fill 40 kilo sacks, a 5 gallon bucket at a time. To much the amazement of all, Lewis was so overcome with joy by the compost that he leapt backward into a large pile and proceeded to make a "compost angel." This was fortunately captured on film!

We learned that the compost is extremely nutrient rich and made entirely out of waste left over from the milling of coffee. And with the cost of traditional fertilizer increasing 120% annually, it presents a great opportunity for the co-op to turn waste into Colones (the local currency).

In the end, we were all glad to climb a mountain to see a mountain of compost...
By Lewis & Chris
Worms...more worms...and a worm.Oh Louis.