Trapiche, Making Sugar - oliveoyl

Quebradas, Costa Rica
July 2013

Dennis, tastes some of the cane foam, very tasty. The whole process takes a very long day, from starting the kilns at 5am, pressing the cane, boiling the cane juice. by about noon, the reduced liquid is ready to be pulled by being poured into a 10 foot trough and stirred with a paddle until thick like molasses, a tough job, then it is poured into molds to harden. This neighbourhood had about a dozen trapiche, now there are only 3.