About us

Don Rafael Arguedas Herrera, 1909-1988

Circa. 1950

 We still use the trapiche today, as a remembrance of our father; we also have fun demonstrating to visitors how well it still works. You will enjoy a glass of delicious fresh cane juice as it pours out of the trapiche.

​Grateful for our inheritance of this beautiful place, we strive to preserve and protect it, and continue our father's work of reforestation in areas that were once pastured. We wish our beautiful farm to endure forever.

Years after his death, the school for which our father so much fought was renamed in his honor. His legacy remains strong today in Monteverde, preserved in the memory of all his descendants.

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We are a small hotel run by an authentic Costa Rican family. Most of the products we use are harvested on the property such as beans, plantains, bananas, and products we produce of sugar cane, as Brown Sugar "Tapa de Dulce" and syrup, among others.

Our ideology is the greatest satisfaction of our guests. So we are dedicated to providing personalized service in a family atmosphere.

Come and enjoy the peace and privacy we offer you in this little paradise.

History

This beautiful land was once part of the farm belonging to our father, Rafael Arguedas Herrera, who was a pioneer of Monteverde; His family was the sixth to reach the region.
The date of his arrival to Monteverde (December 28th, 1934) is easely remembered, because the day next, his first child was born. 

Throughout his life, our father gained the respect and the admiration of all the locals by his generous character; He was a man always willing to help others, especially the neediest.

One of his greatest contributions was to bring the first elementary teacher to the area, and later, in the construction of the first elementary school in Monteverde, for which he not only contributed the land and money, but also the years of effort.

Back in those days the major product of the farm was sugar cane as well as cattle. The Arguedas brothers worked together with their father, pressing cane through a trapiche, and boiling it to obtain molasses and brown sugar, products that were used at that time instead of refined sugar.