The highlands run on a slower clock. Terraces of volcanic soil yield produce that reaches the table hours after it is picked, and the coffee is grown close enough to see from where you drink it. The quietest of our three landscapes, and the one that taught us the most about patience.
Most mornings begin on the terraces themselves, hands in the soil alongside growers who can tell you which slope produces the sweeter tomato by taste alone. Lunch follows within the hour, cooked outdoors over a wood fire while the afternoon's coffee is still drying on raised beds nearby. Little here is rushed, and nothing arrives far from where it grew.
View the Harvest & Highland Air Itinerary