A cutting board holding peeled plantain, garlic, cilantro, and onions to make cream of plantain soup.

Eco-Farming in Puerto Rico: A Day at Finca La Zafra

From planting seeds to crafting Puerto Rican dishes with the day’s harvest, enjoy a taste of sustainability in an authentic sustainable farm in Puerto Rico. 

 

By Carla L. Bonilla Martínez 

 

The morning sun peeks over the mist-covered green hills of Gurabo as we arrive at Finca La Zafra, a sustainable farm in Puerto Rico, where the air is crisp and carries the earthy aroma of damp soil. 

Jan Daniel Díaz, our host for the day and president of the farm, greets us in the main activity hall—a spacious, ranch-style venue painted in vibrant green. As he welcomes us, he offers fresh pineapple, papaya, and other fruits picked from the farm, along with freshly pressed juices. Their flavors burst in our mouths—sweet, with a refreshing hint of tartness that lingers on the palate. 

Jan Daniel lives in Gurabo, where Finca La Zafra has been in his family for generations. Wanting to create something different—eco-conscious and distinct from his family’s other restaurant offerings—he set out to design a unique experience. “We are a family-run agroecological local business,” explains the enthusiastic Boricua, a term for a person from Puerto Rico or of Puerto Rican descent. “We want people to have a memorable experience when they visit the farm. Here, at Finca La Zafra, you learn about indigenous plants, eco-farming methods, and Puerto Rico’s farm-to-table traditions. You even get to harvest your own produce and enjoy it later in a shared meal.”

After this heartfelt reception, we begin our Harvest + Cook eco-tour experience through the finca. There, we immerse ourselves in a full eco-farming adventure—one of the most rewarding and educational Puerto Rico activities.

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Sowing the Seeds of Sustainable Farming 

Our first stop is a small greenhouse where the sunlight streams in, casting a golden glow over the young plants just starting to grow. A long table is lined with compostable germinators, each ready for planting. As we fill them with rich, dark soil, we feel its cool texture between our fingers. 

Two people holding assorted seeds and a container to grow at Finca la Zafra, a sustainable farm in Gurabo, Puerto Rico.

Carefully, we press small bean seeds into the soil, tucking them in gently. There’s something grounding about this simple act—to think that in just a few weeks, these seeds will sprout, continuing the farm’s cycle of life and contributing to Puerto Rico's sustainable agricultural practices.

We then hop onto a vibrant red tractor that rumbles to life with a hearty purr and head down a dirt path. On one side, tall, thick stalks of sugarcane sway gently in the breeze. 

Jan Daniel grabs a machete—a broad blade commonly used in Puerto Rico for agricultural work, especially harvesting sugar cane—and demonstrates the swift, precise motion needed to cut the stalks. He explains that the name Finca La Zafra—inspired by the sugarcane harvest season—pays homage to Puerto Rico’s deep agricultural roots, evoking a time when sugarcane was the Island’s economic engine in the 16th century, shaping both its landscape and society. 

Plantain crops at Finca la Zafra in Gurabo, Puerto Rico.

As we slowly ride through the finca, the wheels crunch over the pathways and the warm breeze tousles our hair. From this vantage point, we take in the vast expanse of the land and stop at the lake, an essential water source for the farm. Jan Daniel proudly explains how a special pump sends water to the highest point of the property, where it flows by gravity to irrigate the land. The lake glimmers under the morning sun — a peaceful reflection of how nature and eco-friendly practices work in harmony. This is a prime example of how sustainable farming practices work seamlessly with Puerto Rico's natural resources.

At Finca La Zafra, sustainable farming is a way of life. Crops are rotated regularly to maintain soil health, and natural composting methods enrich the earth without the use of harsh chemicals. The finca even champions regenerative agriculture in Puerto Rico, offering aspiring agricultural entrepreneurs access to land, water, equipment, consulting, and product sales. “We’re nurturing dreams, fostering success, and advancing Puerto Rico’s food sovereignty,” Jan Daniel shares. 

Piña Coladas Served with a Side of Nature 

We soon reach the entrance of a small forest, a welcoming refuge from the blazing midday sun. As we step inside, the tropical heat fades, replaced by the cool, refreshing air beneath a canopy of shaded bamboo. 

Two people holding sugarcane at Finca la Zafra in Gurabo, Puerto Rico.

As we walk the forest trail, the distant sounds of chirping birds and the gentle splash of water create a soothing background. “When we first started working on the farm, there were no trees or many birds," reflects Jan Daniel, highlighting the incredible transformation of Finca La Zafra. "We began planting native trees to restore the natural ecosystem and added a few non-native species as well. Over time, we noticed birds returning to the area, now you can even spot Puerto Rican parrots," he added.  A huge accomplishment since they are an endangered species. 

After a short hike, we reach a clearing where a table is set with pineapple, cream of coconut, condensed milk, and Puerto Rican rum — the essential ingredients for crafting Puerto Rico’s iconic national drink: the piña colada. Jan Daniel warmly invites us to gather around as he skillfully combines the ingredients in a blender. The rich fruity aroma fills the air, making our mouths water.  He pours the velvety drink into hollowed-out pineapples, each one grown right here on the farm. Taking a sip, the cool, creamy drink offers a moment of pure bliss—perfectly complementing the refreshing shade of the forest. Nothing beats a piña colada made with locally grown ingredients and sustainable farming practices! 

A person serving a portion of pernil, a slow roasted pork dish from Puerto Rico.

Cooking Up a Sustainable Feast! 

The “cook” portion of the experience begins in a rustic outdoor kitchen surrounded by towering bamboo trees. We take turns feeding the freshly cut sugarcane stalks—harvested earlier—into a hand-cranked press, watching as the sweet, golden liquid flows out to make guarapo, the traditional sugarcane juice. 

The process is entirely hands-on—every creak of the press, the earthy smell of the sugarcane, and the first sip of the freshly squeezed drops of juice deepens our connection with the land. We pair it alongside delicious longanizas, a popular local sausage traditionally made with chicken or pork, and snack on steaming-hot alcapurrias, crispy fritters crafted from shredded root vegetables like cassava and taro, stuffed with savory meat.  

A person wrapping a pastel, a traditional holiday treat, at Finca la Zafra in Gurabo, Puerto Rico

After a refreshing drink and a bite to eat, it’s time to roll up our sleeves and cook! Our first dish is crema de plátano (cream of plantain), a flavorful and hands-on recipe. We start by grabbing a plantain and using a scraper to create soft shreds that will form the base of this creamy, hearty dish. Jan Daniel expertly chops garlic, fresh chives, and cilantro—all grown at this shining example of sustainable farming in Puerto Rico that is Finca La Zafra.  

In a pot, we sauté the garlic and onions with a touch of olive oil, then add the shredded plantain and broth, letting it simmer until tender. Once cooked, we blend the mixture into a silky, smooth texture. The result? A comforting, bold-flavored crema. To wash it down, we craft fresh mojitos, muddling fragrant mint leaves with sugar and lime juice, releasing their vibrant aromas. Next, we add a generous splash of Puerto Rican rum, ice, and a final touch of soda water for a fizzy finish. Stirring everything together, we garnish it with a sprig of mint and a lime wedge. The result? A crisp, cool cocktail that is both refreshing and bursting with flavor. 

We learn the art of wrapping pasteles—just as our abuelitas and their ancestors have done for generations. A cherished Puerto Rican specialty, they are made with a masa of green bananas, then filled with a savory, stewed pork mixture, seasoned with sofrito, olives, and spices. Our task is wrapping them, and Jan Daniel shows us how it’s done: the filling is carefully placed onto a banana leaf lined with parchment paper, folded like a neatly wrapped present, and tied securely with string. Once wrapped, we drop them into a pot of boiling water and let them cook to perfection. This labor of love embodies the spirit of Puerto Rican holiday traditions, where family and friends come together to create—and savor—this iconic dish, just as we are doing. 

As we focus on achieving the perfect size and shape for the pasteles, the Finca La Zafra kitchen comes alive. Pots clang, wooden spoons scrape against heavy calderos, and the air fills with the mouthwatering aroma of sofritopernil (slow-roasted pork), and mojo—a rich and fragrant blend of slow-cooked tomatoes, onions, bell peppers, garlic, and olives. 

Finally, we gather around a long wooden table, where dishes of soft cassava in mojo, juicy slow-roasted pork, and freshly made pasteles are laid out like a vibrant mosaic of Puerto Rican heritage. As we savor the flavors of our harvest and the day’s work, we share stories, laughter, and a deep sense of connection. 

As the day winds down, we sip wine and local beers, ending with a dessert of fresh local cheese paired with lechosa, a beloved Boricua treat made by boiling papaya in syrup. Looking out over the fields bathed in the soft glow of sunset, I feel deeply connected—to the land, the people, and the flavors that define Puerto Rico’s vibrant heart. 

At Finca La Zafra, food is more than sustenance—it’s a love letter to the Island, written with every harvest and shared with every meal. 

A person holding a papaya at Finca la Zafra in Gurabo, Puerto Rico

Plan Your Eco-Farming Trip to Puerto Rico

Whether you're a curious traveler, foodie, or aspiring grower, Puerto Rico offers immersive farm experiences rooted in sustainability, flavor, and local pride. Explore sustainable farms practicing eco-farming techniques, enjoy farm-to-table meals, and connect with the land through ecotours that highlight Puerto Rico’s agricultural heritage. These enriching Puerto Rico activities are perfect for anyone interested in sustainable farming practices, local cuisine, and meaningful travel.

Plan Your Eco-Trip to Puerto Rico Now

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