Finca Gabriela: Growing in Harmony with Nature
Moncayo’s organic farm is a model of regenerative agriculture, producing fresh, nutrient-rich food through healthy soil and organic methods. Seasonal harvests guide meals, while families connect with nature and learn where their food comes from.
Finca Gabriela is a place to gather, connect with the land, and enjoy fresh, seasonal food that nourishes the community.
Everything is grown with care using organic, sustainable practices that keep the soil and ecosystem thriving.
Harvesting fresh, seasonal produce straight from the farm is one of the simplest and most joyful ways for families to connect with nature and food.
From soil to plate—every harvest at Finca Gabriela is grown with care, ensuring the freshest ingredients for a true farm-to-table experience. By nurturing the land and using sustainable farming methods, we create a direct connection between our fields and your table.
Fostering Sustainability: An Interview with Ingrid and Radamés
Ingrid Rivas, an agronomist with 35 years of experience, and Radamés Arroyo, a civil engineer, are the husband-and-wife team behind Moncayo Farm in Fajardo. Together, they’ve turned once unfarmable land into a thriving, sustainable agricultural space. In this interview, they share their journey, challenges, and vision for the future.
Ingrid, can you tell us about your background and what led you to agriculture?
Ingrid: I’ve been an agronomist for 35 years, and throughout my career, I’ve encountered both rewarding and challenging experiences that have shaped my growth. Agriculture is an industry that requires adaptability, and my journey has reinforced my passion for working with the land.
Radamés, your background is in civil engineering. How did you get involved in farming?
Radamés: My expertise is in structures, hydrology, and surveying, and I’ve worked on various construction projects like hospitals, hotels, and multi-story buildings. When Ingrid and I started working on our farm, my engineering background helped us design efficient, sustainable farming systems.
You initially focused on monoculture. What made you change your approach?
Ingrid: We lost 100% of our crops. That experience completely shifted our perspective. We realized the importance of biodiversity and moved toward regenerative agriculture, embracing multiple agricultural projects instead of relying on a single crop.
What is the philosophy behind Moncayo Farm?
Radamés: We believe agribusiness requires perseverance, resilience, and a deep sense of humility. It’s not just about growing crops—it’s about growing with them, learning from the land, and continuously evolving.
Sustainability plays a big role in your work. How do you incorporate it into the farm?
Ingrid: Sustainability is at the heart of everything we do. We grow breadfruit alongside sheep pastures to improve soil health and reduce carbon emissions. We also prioritize water conservation by collecting rainwater from rooftops and using a drip irrigation system.
What are some of the challenges you’ve faced in making Moncayo Farm productive?
Radamés: The land wasn’t originally suitable for farming. To make it productive, we focused on improving drainage by working with the natural contours of the land, creating ditches, and enhancing the growing areas.
What do you hope to offer the community through Moncayo Farm?
Ingrid: We want Moncayo to be a local destination where people can enjoy fresh, naturally grown food—eggs, meat, vegetables, and fruits. We currently grow plantains, papayas, pumpkins, coconuts, ornamental plants, and trees, and we’re also raising chickens and sheep.
How does education fit into your mission?
Radamés: We want to inspire younger generations and teach people of all ages about different crops, sustainable farming methods, and cooking with fresh ingredients. Our goal is to create an experience where visitors not only enjoy nature but also learn from it.
What’s next for Moncayo Farm?
Ingrid: We’re committed to regenerative agriculture, zero waste, and composting. Our goal is to build a farm that nourishes both the land and the community—one that will continue to thrive for future generations.
It is not just about growing crops — it is about growing with them, learning from the land, and continuously evolving.
Finca Gabriela's Production Guide
At Finca Gabriela, we cultivate the land with care, embracing the rhythms of nature to produce fresh, sustainable harvests. Nestled in the heart of Puerto Rico, our farm is a testament to regenerative agriculture, where traditional knowledge meets modern ecological practices.
From the richness of our soil to the hands that tend each plant, we honor the connection between people and the land. Our approach fosters biodiversity, nurtures healthy ecosystems, and ensures that every harvest is both nourishing and sustainable.
Cocktail Recipe: Sol del Caribe
A refreshing, Parcha cocktail inspired by the vibrant produce of Finca Gabriela, blending fresh passion fruit and mango and herbs straight from the farm.
INGREDIENTS
2 oz Puerto Rican rum (light or aged)
1 oz fresh passion fruit juice
1 oz mango purée
¾ oz lime juice
½ oz honey syrup
2-3 fresh basil or lemongrass leaves
Sparkling water
Ice
Garnish: Lime wheel & basil sprig
INSTRUCTIONS
01. In a shaker, gently muddle the fresh basil or lemongrass leaves.
02. Add the rum, passion fruit juice, mango purée, lime juice, and honey syrup.
03. Fill with ice and shake well until chilled.
04. Strain into a glass filled with ice.
05. Top with sparkling water for a refreshing finish.
06. Garnish with a lime wheel and a sprig of basil.
07. Enjoy by the water.