There’s something about sipping a cold, handcrafted, Monteverde craft beer after a long hike through our region’s transitional and cloud forests: It achieves that uncommon feeling of just right, especially when you know that beer is brewed just down the road from where you’re sipping it, using high-quality ingredients and pure, local mountain water.

There’s a certain warmth that settles into your chest and belly after a sip of Cacique. Maybe it’s the way the sugarcane lingers, or maybe it’s something deeper – a quiet echo of tradition, memory, and shared moments. For travelers curious about Costa Rica’s culture and cuisine – and for Ocotea Boutique Hotel guests who enjoy sampling local products – Cacique offers a delicious chance to learn about the history and stories behind what you eat and drink.

Tucked into the lush folds of highland hills, dairy country, and Monteverde’s cloud forest, where misty tendrils weave through the trees and howler monkeys echo in the canopy, there’s a small school quietly shaping the world – or, at least, individual worlds – one curious, compassionate student at a time.

Costa Rica’s rolling hills and verdant pastures have long supported a thriving cattle ranching industry, a tradition that stretches back to the country’s colonial roots. In Costa Rica, beef farming reflects centuries of agricultural heritage and underscores a commitment to sustainable practices and community support.