"Our work with a coffee grower in a given area is not based on absolutes... we even must consider the sociological part of that person on the farm."

"Part of sustainability must be environmental, but also economic and social. We achieve nothing with saying 'how beautiful the birds are' if nothing to subsist on is generated. `How nice the birds are'? Yes, but how nice is productivity and family and having a harmonious project."

"I say that we have to take advantage of the characteristics of the land and the knowledge that has been transmitted to us. In this way we can ensure that the activity continues, and we can continue to evolve and revolutionize on a daily basis and realize that from our activity we can contribute to...

"For me, everything was incredible. So many opportunities. The learning was gold. In GHG inventories, in marketing...I hadn't received a course as good as this marketing course for YEARS. But also, sharing with the other people in the group, finding out about other realities, other conditions. Each with their good things and their difficulties and...

"How can I convince a young person to stay in coffee production if I cannot promise him that it is a profitable activity? How can I tell a producer to produce in a sustainable way if nobody is going to recognize that? The market is the key."

" We need to scale up. We need to keep scaling up, especially financial support, so that more producers can adopt NAMA standards, and this applies to all agricultural sub-sectors."

"To be able to place the high-quality Costa Rican coffee that usually is exported and crosses borders, to have it stay here and that we Costa Ricans can consume and have access to high-quality coffee… That is my dream".

" We are not the same as we used to be. We learned why we need to measure, what to measure and how to measure. We learned how to identify vulnerabilities and risks (both to do and not to do). We learned how to make improvements. Clearly it is a process, but it is becoming...

"We have seen how global warming is affecting the whole world. It is important for the world to know that Costa Rica is contributing to reduce emissions. We all have to contribute and in this cooperative we do it too."

" We want coffee farming to be sustainable and resilient to climate change. The only way for this to happen is for us to implement good practices as should be done. Only then will we have coffee farming for another 200 years."

"The Coffee NSP opportunity came to us shortly after the start of the micro-processing plant project and for us it was an opportunity to do things right from the beginning."

"This has generated a lot of added value not only to our coffee, but also to the services we offer. It has been very valuable for us because we have someone to share the information generated with: the carbon footprint is a very interesting topic for students and tourists.”

" This project was like throwing a stone in the water and seeing the ripple effects: you see how something very concrete can continue to produce results that completely transcend the Coffee NSP and the NAMA itself."

" The low-emission production proposal is one for which we have the ambition to extend to all agricultural sub-sectors. We are moving in that direction. NAMAs are one thing, but we also have other strategies that drive agriculture towards reducing inputs - and thus costs - and an improvement in yields. Interestingly, all of this...

"All this effort goes hand in hand with achieving a good price for coffee, and for that reason we have been paying close attention to all the elements that can help add value to the product. The Coffee NAMA project is one more element that can come to strengthen that vision."

" When they see the change in the soil and the way in which the plantations take on more color, more life… where they see that, they understand that it is working for them. Now we have to control the quantities given, because people want to take as much as possible with them."

"When I was drinking a cup of that coffee in the morning and I thought - this is a good coffee: good in quality, good for the environment and good for the climate."

" At the beginning of the project there was not much awareness of the priorities to be addressed, the difficulties to be faced and how to visualize a transition. I believe that now that the project is over, there are many more ingredients to fine-tune continuity on this path towards truly sustainable coffee farming."

" This credibility must be earned in order to earn the right to advise and support."

"This project was what we needed to complete the environmental sustainability project we had already been working on."