This weeklong intensive is designed to provide course participants with a solid foundation in permaculture design and practical techniques to begin experimenting on their own, in their own climate. About one third of the course is lecture, group discussions, and other class activities. Another third is hands-on practical work that demonstrates effective techniques for alternative living. And the last third is dedicated to field visits and trips around the lake to connect with local farmers, explore the area, and truly see the permaculture principles in action. The price includes three meals a day, plus snacks, coffee/tea, and dessert, as well as shared lodging, all at the swanky Bambu Guest House. We can accommodate all dietary needs, including vegetarian, vegan, gluten- or dairy-free and more. All animal products are sustainably produced and harvested on our farm, by ourselves.


The weeklong course is jam packed with all kinds of activities.
Basic format is as follows:

Sunday evening includes group introductions, a short lecture, a movie clip, and an activity.

Monday is dedicated to the Permaculture Principles, Ethics, Definitions, and basic theory and philosophy. The afternoon includes a thorough tour of the Atitlan Organics, through the lens of the principles of design.

Tuesday through Thursday follow the same format. In the mornings we split into our small work groups for one of three practical activities. Each morning we rotate so that each group performs each job. The afternoons are lecture, video, and other group activities.

Friday is a big day, starting at 6:30AM with a private boat across the lake. We eat breakfast in an open air local market and then embark on our field trip to explore a number of different Mayan permaculture sites. We arrive back at the guest house by 5pm.

Saturday is a big brunch at 9AM, followed by individual presentations on how each person will apply the permaculture design principles in their own life.


  • "The most fruitful thing I'll walk away with is a feeling of empowerment and understanding how we can implement what we learned this week into any and all aspects of our lives.” -Todd, England, Class of April 2015

Living Conditions.


  • shared rooms

Omnivore Food

  • restaurant on site
  • over 80% locally sourced


  • medium: voice calls (no video)

Getting here.

From Panajachel, take the lancha to Tzununa. At the Tzununa dock grab a tuk-tuk for Q5 per person and tell them "Hotel Bambu." You'll be brought to our door!


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