In Costa Rica, a trapiche refers to a traditional, small-scale sugar cane mill used to extract juice from sugar cane. The extracted juice is typically boiled down to produce unrefined sugar products, such as tapa de dulce (also known as panel in Colombia ), a type of raw sugar that is popular in Costa Rican cuisine.

Trapiches are often powered by oxen or horses that walk in circles, turning a large wooden or metal mechanism that crushes the sugar cane stalks. The juice extracted from the cane is then collected and boiled in large open pans until it thickens and crystallizes into solid sugar blocks.

In many rural areas of Costa Rica, visiting a trapiche is a popular cultural activity where visitors can see the traditional process of sugar production, often accompanied by demonstrations and tastings of fresh cane juice, traditional sweets, and other products made from the raw sugar.

Early Introduction and Development

1. Colonial Era: The trapiche was introduced to Costa Rica during the colonial period, likely in the 16th or 17th century, by Spanish colonists who brought sugar cane cultivation to the region. The Trapiche quickly became an essential tool for small-scale sugar production, particularly in rural areas where sugar cane thrived.

2. Traditional Use: In its early days, the trapiche was a rudimentary, hand-operated device. Over time, it evolved into a larger, animal-powered mill, usually operated by oxen or horses. The sugar cane was fed into the mill, where it was crushed to extract juice. This juice was then boiled to produce various sugar products, such as panela or tapa de dulce, which became staple ingredients in Costa Rican cooking.

Economic and Social Impact

3. 19th Century: By the 19th century, sugar cane cultivation and the use of trapiches had spread throughout Costa Rica, becoming an important part of the rural economy. Small farms and family-owned operations relied on trapiches for local sugar production, which was a key source of income for many families. The sugar produced was often sold locally or used to barter for other goods and services.

4. Cultural Significance: Beyond its economic importance, the trapiche became a cultural symbol of traditional rural life in Costa Rica. The process of producing sugar was often a communal activity, involving families and neighbors who would come together to harvest cane, operate the mill, and process the juice. This fostered a sense of community and shared labor that is still celebrated today.

Modern Times

5. 20th Century and Beyond: With the advent of industrial sugar production, the use of traditional trapiches began to decline in the 20th century. However, many rural communities in Costa Rica continued to use them for personal and local production. Today, the trapiche is more of a cultural artifact, with many traditional mills preserved for educational and tourism purposes.

6. Tourism and Cultural Heritage: In contemporary Costa Rica, the trapiche is often showcased as a part of agro-tourism. Visitors can tour traditional sugar mills, watch demonstrations of the sugar-making process, and learn about the history and cultural significance of the trapiche in Costa Rican society. This not only helps preserve the traditional techniques but also provides an income source for rural communities.

Overall, the trapiche remains a cherished part of Costa Rica's agricultural heritage, symbolizing the country's rural roots and the enduring value of traditional practices.

1. Harvesting Sugar Cane

• Cutting the Cane: The process begins with the harvesting of mature sugar cane. The stalks are cut by hand using machetes, typically when the cane is fully mature and filled with juice. This process will be done by the Chirripó Oasis staff.

2. Extracting the Juice

• Crushing the Cane: The harvested sugar cane is transported to the trapiche, where it is fed through a mill to extract the juice. Traditionally, this mill is powered by horses walking in circles to turn the mill's gears. The cane is passed through the rollers of the mill, crushing it and releasing the juice, which is collected in large containers. It is important to mention that the use of horses rather than oxen was a specific technique used by our grandfather and passed down to us. The horses allow for more speed in the process, as they walk faster than the oxen. Nowadays, we use horses for demonstrations, and most of the hard work is done by an electric motor.

3. Boiling the Juice

• First Boiling: The extracted juice, called guarapo, is filtered to remove any solid debris and then poured into large, open metal pans or cauldrons, usually made of copper. These pans are placed over a wood-fired stove or oven.
• Evaporation: The juice is boiled for several hours, and as it heats up, water evaporates, causing the juice to thicken. The liquid must be constantly stirred to prevent burning and to ensure even heating.
• Foam Removal: During boiling, a frothy layer forms on the surface. This foam, known as cachaza, is skimmed off and discarded to purify the juice.

4. Thickening the Juice

• Second Boiling: As the juice continues to boil, it becomes thicker and more concentrated, turning into a syrup known as miel de caña (cane honey). The syrup must reach a specific consistency and temperature (usually around 105–110°C or 221–230°F) to ensure it will solidify correctly.

5. Pouring and Cooling

• Molding: Once the syrup reaches the desired consistency, it is poured into wooden or metal molds. These molds are often rectangular or round, shaping the tapa de dulce into the traditional blocks or discs.
• Cooling and Hardening: The syrup is left to cool and harden in the molds. As it cools, it crystallizes and solidifies into a dense, solid block of unrefined sugar.

6. Demolding and Storage

• Demolding: After the tapa de dulce has completely cooled and hardened, it is removed from the molds.
• Packaging and Storage: The final product is usually wrapped in paper or plastic to protect it from moisture. It can be stored for long periods without refrigeration.

7. Use and Consumption

• Uses: Tapa de dulce is a versatile ingredient in Costa Rican cuisine. It is commonly used to sweeten drinks like coffee or agua de dulce (sweet water), a traditional hot beverage made by dissolving a piece of tapa de dulce in hot water. It is also used in baking, cooking, and making traditional sweets and desserts.

The entire process of making tapa de dulce is labor-intensive and requires skill and experience to achieve the correct texture and flavor. The result is a flavorful, natural sweetener that retains many of the nutrients and minerals found in sugar cane, unlike refined white sugar.

The cost of this experience will depend on the number of participants. Please Contact Us with your preferred dates, the number of people in your group, or any questions you may have, and we will get back to you soon.