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Desciption:
Gianni moved out of his hometown Anzio in Italy more than 23 years ago and spent his last 8 years building an ecological, ethical and social project. "Indigena Café & Chocolate" is an eco-conscious café and small batch chocolate making shop near the Cabo Blanco Nature Reserve in Cabuya, Costa Rica. The Café was created with the vital idea of sustaining and supporting the traditions, arts, and languages of the Indigenous communities of Costa Rica, as well as the country’s vibrant ecological systems.
With a way beyond “fair-trade” approach Gianni purchases cacao beans for his chocolate from various Indigenous communities, including „Ngäbe“, a Costa Rican Indigenous community located near the border of Panama. By paying them a fair price for the beans and selling their handcrafted art in the café, as well as organizing non-profit events for sharing their knowledge and give the customers insights into their traditions and processes, “Indigena Café and Chocolate“ is providing a stable source of income for Indigenous communities.
Because of his ecological and "close to nature"-mindset, the Café and the surrounding structures on the property have all been built using natural building methods and sustainable materials. Wattle and daub technique, lime plastering, terra cotta, cob and clay walls, locally harvested bamboo, adobe bricks, sustainably harvested local wood, and thatched roofing have all been implemented throughout the buildings. Other permaculture features on the property include biodigestors, natural grey water filtration systems, an ecological pond, biodiverse gardens and a Hummingbird Farm. Both beautiful and ecological, the property gracefully intertwines artistic creativity with sustainable living.