Trek Travel 2015
THEY DEFINE WHO WE ARE They aren’t just experts in riding; they’re trained in delivering uncompromising service in ways you won’t believe. Our guests consistently rate our guides an average of 4.8 stars out of 5 and we have one of the most rigorous hiring processes in the industry (Even Inc. Magazine wrote about it). We know that it’s the unexpected surprises that make a trip magical. That’s why our guides pride themselves on anticipating your needs before you ask. It’s their job to provide you with moments of “wow”.
THEY DEFINE WHO WE ARE
They aren’t just experts in riding; they’re trained in delivering uncompromising service in
ways you won’t believe. Our guests consistently rate our guides an average of 4.8 stars out of 5
and we have one of the most rigorous hiring processes in the industry (Even Inc. Magazine wrote
about it). We know that it’s the unexpected surprises that make a trip magical. That’s why our
guides pride themselves on anticipating your needs before you ask. It’s their job to provide you
with moments of “wow”.
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LATIN AMERICA<br />
FEATURED TRIP<br />
COSTA RICA<br />
TRIP OVERVIEW<br />
BEST TIMES TO GO: DEC JAN FEB MAR APR<br />
RIDER TYPE: 2 (Recreational)<br />
START: Alajuela, Costa Rica<br />
END: Nosara, Costa Rica<br />
TRIP LENGTH: 7 days | 6 nights<br />
BEYOND BIKING<br />
»»<br />
Do it all, from whitewater rafting to the Caribbean Coast, to savoring chocolate from<br />
cacao’s natural habitat, to “hanging ten” in the surf town Playa Guiones, to riding horses,<br />
to tasting sugarcane.<br />
LA FORTUNA<br />
OUR COSTA RICAN<br />
MULTISPORT<br />
TOUR IS FILLED<br />
WITH THRILLS,<br />
SURPRISES AND<br />
ADVENTURES.<br />
IT’S A UNIQUE<br />
AND EXCITING<br />
SLICE OF<br />
PARADISE.<br />
Even meals are an adventure.<br />
And you’ll never see it coming.<br />
I had the best meal of my life in a village just outside the<br />
town of La Fortuna by a small “soda” (food stall). The locals<br />
know how good it is, and there’s usually a wait all day<br />
long. But this isn’t usual. When we arrive, the owner turns<br />
the “open” sign around to “closed,” and one of our guides<br />
prepares piña coladas while the owner and her daughter<br />
greet everybody in Spanish. It’s time to eat.<br />
In a whirlwind of activity, a table is prepared in the back,<br />
and before we know it, the food is ready. Rice and beans.<br />
Empanadas. Fried plantains. It doesn’t stop coming, so I don’t stop eating. The rest of the family comes<br />
to join us. They think it’s charming that we travel thousands of miles by air and car and bike just to eat in<br />
their backyard. They try out their English and while we do our best in Spanish, and for the first time, I feel<br />
what it’s like to eat like a Tico. I could definitely get used to this gastronomic dream.<br />
–Brie, <strong>Trek</strong> <strong>Travel</strong> Guide<br />
TREKTRAVEL.COM | 866.464.8735<br />
PG 39
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