We don’t work to save the planet but to create with it. Plantación is a hotel, yes, but it’s also a laboratory among the mountains of Jardín.
In 2016 we started planting. Today it’s 2.8 hectares of private forest reserve with 2,800 native species. We didn’t hire anyone to do it — we planted it with our own hands.
The forest is not a separate project from the hotel. It’s part of who we are. The birds that visit the rooms, the butterflies in the garden, the bats that pollinate at night — they all came because the forest invited them.
Registered private forest reserve · Jardín, Antioquia
We heat water with solar panels. Jardín's electrical grid is mostly hydroelectric. And we were selected by Fontur and Innpulsa for photovoltaic energy — we're in that process.
Rainwater is collected and used for irrigation and cleaning. Jardín has abundant water, and that's a privilege worth appreciating. Our approach is more educational: we want our guests to adopt conscious water habits — not through restriction but through understanding the value of this resource.
Hot water without gas or electric heaters.
Selected by Fontur and Innpulsa for solar panels.
Collection system for irrigation and toilets.
100% LED. Bioclimatic bahareque walls that reduce the need for climate control.
Kitchen organic waste becomes compost. Compost feeds the garden. The garden feeds the kitchen. It's a cycle we didn't invent — we copied it from nature.
We don't sell bottled water. We don't use single-use plastic. Guests receive reusable thermoses and tote bags. It's not about banning — it's about finding intelligent balances.
Kitchen organic waste turned into fertilizer for the garden.
Herbs, infusions, and some vegetables straight from the soil to your plate.
Recycling with local partners. Waste sorted for composting and recycling.
Thermoses, tote bags, refillable dispensers. No exceptions.
The hotel's walls are made of bahareque — local earth, guadua bamboo, and responsibly sourced wood. It's not nostalgia for the rustic: it's a bioclimatic technique that regulates temperature without air conditioning and reduces the construction's carbon footprint.
All the wood is from the area and responsibly sourced. We've used every last offcut, making use of each piece, recognizing the value we know it holds.
All amenities are biodegradable, nationally produced, and cruelty-free. What touches your skin and what goes down the drain matters as much as what's in plain sight.
Our entire team is from Jardín. All with permanent contracts, full benefits, and personal growth programs. It's not a corporate social responsibility policy — it's how we believe work should be.
We've learned that people are the fundamental engine of any operation. It's not enough to offer fair working conditions; it's essential that every team member feels fulfilled, valued, and motivated. We invest time and resources in cultivating that energy, because we know it carries through in everything: from the greeting to the food we prepare.
Our food suppliers are mostly local or regional: nearby farms, free-range eggs, trout from local rivers, coffee from partners in Jardín. Every purchase is an investment in the community that surrounds us.
The document below is very important to us. It is both a guide that will explain why this is not a conventional hotel and a record of our learning process, experimentation, and evolution toward more sustainable and conscious practices.
Plantación, as you've probably noticed, is not a conventional hotel. Most conventional hotels operate under the logic of waste and "comfort at any cost"... and we don't believe that's a fair — or logical! — way to operate on a planet with limited resources, inhabited by intelligent and sensitive people who know they can find true comfort without destroying their surroundings.
We are a hotel in collaboration with nature. We don't work to "save the planet" but to create with it. We don't seek to impose a "correct" way of inhabiting it but to generate a creative alliance with our environment. We believe life is about balance, and that's reflected in every decision we make.
We believe travel can be a wonderful tool for generating positive change in the world, but we also know it's an activity that can have a significant environmental footprint.
Plantación is a hotel, yes, but it's also a laboratory. During our years of operation, we called ourselves "a sustainability school disguised as a hotel," but we realized that more than a school, we're a space where we learn more than we ever imagined. Listening and understanding that rigidity is not sustainable, that these ideas shouldn't be imposed but built collaboratively, and that nature is the best example of that.
We apply an 80/20 philosophy: we seek balance between the ideal and the possible, between aspiration and flexibility, both in our menu and in every action we take.
We conceive the business as a living being composed of a physical, emotional, mental, and energetic body. All these bodies must be in balance for optimal functioning. Our wish is that both the team and the guests feel harmony and coherence in what we promote, and that begins from within, because we can only give from what we have.
Flexibility and acceptance are direct parts of this equation. We understood that rigidity is not sustainable: ideas are not imposed, they are built collaboratively. Nature is the best example of that.
The people who work with us have permanent contracts and full social benefits, plus access to training, personal growth programs, and bonuses. Time off and extended rest are part of our wellness program.
We've built a network with other local projects where we find common ground in the way things are done, and we purchase our supplies from small, local, and national companies whose philosophies align with our goals.
Plantación was designed to make more sustainable use of resources. The hotel's walls are built in bahareque, using local resources (including earth moved from the construction site itself). All wood is from responsible and local sources.
Our energy mix is diversified: solar, hydroelectric, and propane gas. All lighting is LED. We have rainwater collection tanks that feed the toilets.
Our restaurant offers conscious food, locally and organically produced whenever possible. We believe in the 80/20 principle: most of our offering prioritizes lower-impact ingredients, but we understand that flexibility is part of the balance.
We have a private forest reserve. It's a plot that was previously a pasture, which we've reforested to restore. Today it's a beautiful native forest, because we like to do our part — both in theory and in practice.
Observe your surroundings. Pay attention to your consumption patterns. Pay attention to what you discard as well. Take care of your own sustainability. Just as we believe a business is a living being that needs balance, we believe you deserve that balance too. Observe your energy, care for your relationships, eat consciously, truly rest. Sustainability starts with you.
"Sustainability is not about banning, but about finding intelligent balances."
Thank you for being part of this collaboration.
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