Things to do,
or not to do.

A guided swim along the house reef with Tomás, who has been fishing these waters for forty-one years. Mask, fins, and a thermos of café con leche provided.

A full morning aboard the house's 1962 gaff-rigged sloop, out to the uninhabited island across the channel. Picnic from La Brisa.

Between February and April the mantas pass the point. A small boat, two guests at a time, and a guide who will not hurry you.

A slow drive up the spine of the island to the old coffee estate, with a walk through the cloud forest and a long, late lunch at the farmhouse.

A single wooden platform high in the ceiba trees, forty minutes from the house. Dinner packed in, no electricity, no signal, a lot of stars.

A tasting of six aged rums at the old plantation distillery, with the fourth-generation maestra. Transport and a driver for the journey home.

In the open kitchen with Chef Elena or Sous-chef Armand. Pick three dishes from either menu. Eat what you made, on the terrace.

A small room of old sea charts, island botany, and Caribbean fiction, kept cool by a single wooden ceiling fan. Also: a deck of cards.

A hammock, the hour before dinner, and a very tall glass of cold hibiscus tea with rum. The house specialty.