ZAFRA ecolodge
"A sustainable reconciliation among the industrial, natural and historical contexts."
MIRIAM AGRINSONI ALICEA | 03757957 ACADEMY OF ART UNIVERSITY GRADUATE SCHOOL INTERIOR ARCHITECTURE & DESIGN MAY 4, 2016
CONTENTS
2
DESIGNER 04
AUTOBIOGRAPHY
05
MISSION STATEMENT
INTRODUCTION 06
ABSTRACT
RESEARCH 08
HISTORY OF PUERTO RICO “THE ENCHANTED ISLAND PUERTO RICO”
10
HISTORY OF SUGAR AND AGUIRRE COMPANY TOWN
12
CASE STUDIES
16
GEOGRAPHICAL LOCATION
18
SITE ANALYSIS
20
CLIENT PROFILE
22
USERS PROFILE
24
OBSERVATIONAL RESEARCH
25
PROJECT FEASIBILITY
26
ORIGINAL FLOOR PLANS
DESIGN PROPOSAL 32
PROJECT PROPOSAL
34
PROGRAM
36
INSPIRATION
37
CONCEPT
38
SPACE PLANNING PROPOSAL
DESIGN DEVELOPMENT 44
ENTRY
46
LOBBY
54
LOUNGE
58
RESTAURANT
62
SPA
66
GUEST ROOMS
72
CONCLUSION
AUTOBIOGRAPHY "A new way of seeing or imď€ aging the world in every new project is a reason for exciteď€ ment".
I was born in Puerto Rico where I have lived my entire life enjoying the tropical natural landscape, the beautiful turquoise of the Caribbean Sea and the deep blue of the Atlantic Ocean. This context has influenced my ethical values about natural resources conservation and sustainability concern. I can remember perfectly an event in my early life that helped me defining what I wanted to be for the rest of my life. My Dad came home with a brochure to buy a new home and I remember I was amazed by the elevations and the floor plan. Since that day. I never could stay away from the paper and the pencil. A few days after he put in my hands a small architectural scale, and taught me how to take measures with it. I was twelve years old and it changed my whole perspective of the built space. My parents supported my passion for architecture and design, thus creating the foundation for my future career. I immediately started to attend drawing lessons at the University of Puerto Rico. The instructor also could see my passion for it, and he got me a parallel and a drafting table. While everyone in the class was drawing cartoons I was learning to draw perspectives. It was really special to me in the sense I was exposed, for the very first time to the college environment and I knew that I wanted to belong to the faculty of architecture someday. Everything around me became more complex and I started to develop a sensibility and ap-
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preciation toward all the existent components around me everywhere I went. The curiosity leads me to see the word in a different and unique way that made me understand functional needs and everyday challenges in the built environment. In 2004, I got graduated from high school where I took architectural drafting and Auto Cad classes. I got admitted in the University of Puerto Rico, but it was impossible to me being accepted in the faculty of architecture. In the meantime, I studied History of Art and multiple classes in different disciplines. The School of Architecture only accepted sixty students per year and one year later I finally got in the list of accepted students. Eventually, I learned that persistence is rewarding, and only you may set your own limitations. Finally, I got my bachelor's degree in Environmental Design in 2010, from the University of Puerto Rico. My next step was getting to know about my profession from other perspectives, introducing the perception of design within the globalized world sounded interesting. Living on an Island where insular conditions are a limitation to experience the external world, made me feel the necessity of moving to a multicultural new place. I moved to Charleston, South Carolina two years ago, and it has been a great experience to prove myself in a new place with new challenges which has made me stronger in so many aspects of my life.
I made the decision to pursue a Master's Degree in Interior Architecture and Design and becoming an online student since my husband was military at the time I submitted my request for graduate school. In conclusion, I enjoy architecture, nature and learning from other cultures in order to improve my professional and personal skills. The world needs engaged professionals that transform the preconceived ideas of a professional life. I consider my career my dream; a lifestyle and a commitment that can meet different disciplines that make me feel alive every day.
MISSION STATEMENT I aspire to transform interior environments through inď€ novation and creativity. Materializing ideas into tangible functional spaces where the users may feel regarded and comfortable reinforcing their values and believes. My compromise as designer is to create new design solutions in the commercial and hospitality field where natural and built environments merge.
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ABSTRACT
The sugar plantations in Puerto Rico were a significant part of the culture and history of the island. It represents the transition from the human labor to the modern world of the machine. The sugar mill was the symbol of progress and industrialization at the beginning of 20th century.
infrastructure. However, the sugar mill seems too gigantic to be preserved as a museum because of the cost involved. We suggest must remain in the community, and the elements of support as the railroad installation including the pier, and the mills nave in a touristic frame as future ruins."
Aguirre Company Town was the largest producer of sugar and today has an ecological value and historical value. Jobos Bay National Estuarine Research Center and Reserve is an area federally recognized as a tropical ecosystem composed of coral reefs, see-grass beds and mangrove forests. In the zone, 1,400 hectares has been denominated as a sanctuary to several endangered species. It is important to mention that Jobos Bay is the second larger estuary in Puerto Rico and the largest by coastline. Therefore, Aguirre has the potential to become an eco-touristic destination for the local population and people out of the island.
I consider that so many preservationists don't focus historical preservation intents on real expectation. In some cases, it is almost impossible to preserve historic buildings as was originally intended. The adaptation and rehabilitation for a new use and architectural typology may save a structure like this one, avoiding continuous deterioration due to the lacks of maintenance, vandalism or so forth. Eventually, the structure ends its days as a historical ruin or a simple reminder of what was once. Preservation is perpetuating the historic meaning of an architectural treasure in the collective memory even when the original use of the structure changes.
Actually exist a problem of conservation and rehabilitation of architectural structures in Aguirre that lies in the posture of local entities as the Institute of Culture of Puerto Rico, which is in total opposition to the re-purposing of historic buildings, they say these structures must remain as museums. According to Luis Pumarada, "Central Aguirre: the only sugar mill in Puerto Rico that remains intact and conserved since the golden age of the sugar industry, due to the unique conservation of its railroad
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RESEARCH
My approach to this problem would be intended to heal the fractures that Aguirre Company Town has suffered the last twenty-five years. A Hotel museum in order to reintegrate the historic, architectural and ecological condition of Aguirre after the cultural, economic and social dislocation suffered after operational cessation of the sugar mill. Two new focuses must be considered in this project. The first focus must consider the ecological value of the site to in-
centive the Eco-tourism and second one supports the historical value to preserve the architectural character and integrity of the building from a museum perspective. Finally but not least, it is important to mention that rehabilitation and economical support of the building will depend on the adaptation and reuse of the same.
Photograph was taken in 1945. This is the New Boiling House built after San Ciprian hurricane in 1932. Source: ACCUPR, University of Puerto Rico.
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HISTORY OF PUERTO RICO "THE ENCHANTED ISLAND" Archeological findings suggest that Puerto Rico Island was inhabited since 2,000 BC. During the 11th century, the Taino culture lived on the island developing multiple villages around the island and the Antilles chain.
1492
Christopher Columbus arrive at the island with the backing of the Catholic monarchs Ferdinand and Isabella from Spain.
1493
The first Spaniard settlement was called Caparra, and it was established in the main inlet.
1502
The conquest begins and exploitation of indigenous and gold mines was imminent.
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RESEARCH
1513
The colonization brought African slaves because of the lack of indigenous labor.
1815
As part of the Royal Decree of Grace, immigrants from France, Germany, Corsica, Ireland, Portugal, Canary Islands and Spain were allowed on the island.Trading with other nations more than Spain allowed agricultural and economic growth. All the foreigners that offer loyalty to the Spanish Crown and the Roman Catholic Church could obtain free land and better economic opportunities.
1830
The economy was based on the sugar cane and coffee plantations. These two products were the main economic source for the Spanish government through the exportation of these products to The United States.
1868
Puerto Rican fought against Spaniards for their independence for the first time. "The cry of Lares" was a revolutionary structured event which resulted in the slavery abolition by order of the Spanish Republic.
1898
The Spanish American War where the United States wins Cuba, Puerto Rico, the Philippines and other Spaniards territories through the Treat of Paris implementing a new military government.
1917
Puerto Rico became a US territory. As US citizens, it was compulsory adjoin to the military service during WWI. As a result, during WWII Puerto Rico became an important military and naval base for the US Army.
1900
The Foraker Act sponsored by Senator Joseph B. Foraker, established a civil government, the First Supreme Court of Puerto Rico and free commerce between the island and the United States. As part of the new public education system, English and Spanish were the official languages. The Act also allowed a limit of 55 acres of land that any one person was allowed to own. Thus, the agricultural economy became an agricultural monoculture economy. American Sugar Companies had the support from commercial banks on Wall Street with the lowest interests available. On the other hands, local sugar plantation owners could finance operations in local banks only and the interests were too high. For this reason, so many local plantations ended in bankruptcy.
1950
After World War II, the difficult economic situation and the strong recruiting by the US Armed Forces. It provoked a migration influx to The United States. President Harry S. Truman signed the Commonwealth of Puerto Rico where the island has its own government and it must be supervised by the USA Congress creating local and federal laws and implementing the same economy and tributary system.
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HISTORY OF AGUIRRE “THE GIANT OF THE SOUTH�
Central Aguirre Historic District is located at Salinas Town on the south coast of Puerto Rico. The property became a National Register of Historic Places on September 4th, 2002, due to its cultural and architectural value in the history of the sugar cane on the island and the Caribbean. After the Spanish- American War, on December 10, 1898, the Island of Puerto Rico and surrounded inlets were ceded by Spain to the United States by a treaty signed in Paris in 1899. As a result, the new American territory was a fertile place for investors. Thus, four young investors from Boston bought Aguirre Estate with the existing sugar mill on the harbor at the Bay of Jobos, with a production capacity of 6,000 tons of sugar per year, and 2,009 acres of land. A couple of years later they purchased the existing railroad facility in order to connect the plantations to the sugar mill and others neighboring lands. Aguirre was developed under the concept of Company Town, a self- sustainable community with facilities as a theater, stores, schools, churches from different denominations, a hospital, a social club, a golf court which remains in operation today, housing for workers and
high executives, and the heart of the town, the factory or sugar mill (La Central). Over the years with the advent of modernism either the increasingly sophisticated machinery the evolution of the sugar mill never stopped. Central Aguirre became the largest sugar mill in Puerto Rico, producing 12,500 tons of sugar per year. However, during the 1960s the company suffered huge losses due to the expansion of the market around the world. At this time, technological efforts to improve the sugar production were not enough. Therefore, in 1970, the Government of Puerto Rico and the Land Authority acquired Aguirre and others sugar mills around the island. In 1973, Aguirre was passed to the Sugar Corporation, a governmental entity created to supervise and save sugar production in Puerto Rico. Despite efforts, the decline of Aguirre sugar mill could not stop. Finally, in 1990 the giant of the south ceased operations, resulting in the isolation, abandonment, vandalism and deterioration of this architectural and industrial treasure.
Photograph of the public square or "Batey".
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RESEARCH
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CASE STUDIES
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RESEARCH
Singular Hotel La Patagonia, Chile By Enrique Concha
The actual Singular Hotel originally was a wool processing plant built by British in 1915. The project was originally conceived as a Company Town. Today the hotel has shown of success increasing the labor demand in the town and supporting the eco-tourism in the zone. The Hotel offers several outdoor activities such as hiking, kayaking in the lake and tours to the glacier. It accounts with a spa, restaurant, lounge bar, 57 guest rooms and a small museum in honor of the history of the building and the region. The hotel was built using the original structures and kept much of the machinery from the cold storage plant in place. Another important aspect was the use and reuse of cost-efficient materials under sustainable standards of construction for LEED certification purposes.
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Kapawi Eco-Lodge and Reserve Ecuador By Ecuador Initiative
This project is about local sustainable development solution for people, nature, and resilient communities. Eco-tourism helps to support the economic, social and cultural development of local Achuar communities that live in the Amazon rainforest. The Eco-lodge also includes a small restaurant offering traditional cuisine from local food production. Targeting of responsible tourism market that seeks enjoy from nature adding value to natural resources. Kapawi's overall mission is to provide quality tourism services in the Ecuadorian Amazon that promote responsible enjoyment of nature, environmental education and cultural dissemination of the Achuar people. Sustainable solutions such as solar panels provide the 60 percent of its electricity without creating environmental harms. However, the most important element for the success of this project the awareness of environmental management and the training process to employees, local community and targeting of responsible tourism market that seeks enjoy from nature adding value to natural resources.
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RESEARCH
Fabrica Moritz Brewery Barcelona, Spain By Jean Nouvel
Jean Nouvel last project has renovated a 19th-century brewery in Barcelona Spain. The brewery is located at the underground level. The company priority was modernizing the brewery installations, but exposing the unique industrial vestiges of its era, namely the brickwork, vaulted concrete cellars and floor mosaics. The installations had a twist to adding a bar for the public. The second floor contains an outdoor terrace museum, a gastronomical hall, and workshop. The subterranean fermentation halls have become the new cultural center; a restaurant and kitchen sit next to sala 39 (room 39), a large multi-use exhibition area adaptable for expositions, meeting rooms and performances for large or small audiences. A relationship between old and new exists among the concrete, metal, glass and brick present throughout the scope of the project. In some cases, glass has been used to transparently preserve elements, helping to transform the construction into an observable experiential object. This project proposes a functional and aesthetic solution to certain points in the building interior where there were not floors or were uneven. The desire to show the place, to expose it such as a museum does it with artwork, where the production process becomes the protagonist of the place makes it interesting. I think hospitality design sometimes is about curiosity and make memorable spaces. Unusual elements attract people, uncommon spaces where there are specific features catch the attention of user are used to offer an experience. This is what eco-lodges are about; they have to offer an experience in some destination.
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GEOGRAPHICAL LOCATION
Latitude: 18° 15" N Longitude: 66° 30" W Total Area: 9,104 sq km Coastline: 501 km Annual precipitation south: 36 inches
Puerto Rico is located in the Caribbean, and it is composed by several inlets and smaller islands including Vieques, Culebra, Desecheo y Caja de Muertos. The island is the smallest of the Greater Antilles. The topography is characterized by mountains and large coastal areas in the north and south.
The south area is characterized by receiving less rain during the year due to central range of mountains that deflect air masses to central north part of the island. The rainy season begins from April until November. It is important to mention that tropical climate produces temperatures of 82.4 F (28 C) throughout the year with a minimum temperature of 69 F (19 C). The temperatures do not change drastically throughout seasons.
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RESEARCH
ATTRACTIONS Highway #52 easy access to San Juan Panoramic Route Airport Ferry Public beach Golf course Marina
Forest reserve and wild life refuge Historic monuments Indian historical site Spanish historical site Shopping centers Thermal springs Fine art museum
MAXIMUM TEMPERATURE
ANNUAL RAINFALL AVERAGE
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Existing industrial building in good conditions for future development Zafra Eco-lodge Industrial buildings built in 1898 / Classified as historical ruins to be preserved December solstice Sunrise / 6:52 am, altitude: -9.9, azimuth:111.6 Sunset / 5:54 am, altitude:-10.8, azimuth: 248.7
June solstice Sunrise / 5:00am, altitude: -11.4, azimuth: 60.5 Sunset / 7:50 pm, altitude:-10.9, azimuth: 299.3
SITE ANALYSIS 18
NATURAL RESERVE PUBLIC SQUARE RESIDENTIAL INDUSTRIAL
MAIN GATE OLD RAILROAD MAIN VEHICULAR
COMMERCIAL
ZONES
PEDESTRIANS
PEDESTRIAN AND VEHICULAR CIRCULATIONS
VEGETATION
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CLIENT PROFILE Paulson & Co. is an investment management firm with approximately $21 billion in assets under management and has offices in New York, London and Hong Kong. IHE (International hotel enterprise) is a leader in the development and management of award-winning hotels and casinos in Puerto Rico. From a luxury boutique hotel to hip urban resort, IHE manages 7 hotels and 2 casinos comprising over 1,200 rooms. In the renovation, re-branding and repositioning of the hotels in its portfolio, IHE's success is unmatched in the Caribbean. IHE works directly with the owner or government entities in the case of Historic buildings as have been Hotel El Convento in Old San Juan, and Vanderlbilt Hotel in Condado. They contemplate design, architecture, and branding opportunities among other important decisions. The financing for the
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RESEARCH
project comes from Paulson & Co. In 2014, partners acquired the Vanderbilt Hotel and La Concha Resort both successful projects today. The Vanderbilt with an investment of $260 million, it is the most luxurious hotel from San Juan (the capital city) and has become a global destiny spot. 316 spacious hotel rooms, including 108 suites, three food beverage outlets, one 8,000 sf. spa and fitness center, 17,000 sf. meeting space (30,000 sf. with outdoor areas 2 pools, and 370 parking spaces. The priorities of the client are: create a new tourist destiny in the South of the Island where the guests can a have different environments and amenities than the ones they provide in the city. A sustainable experience focused on history and nature in a casual luxury atmosphere. It will provide a boost to the economy taking in consideration the value of natural and human resources in Aguirre.
PREVIOUS PROJECTS
Hotel El Convento Old San Juan, Puerto Rico
Vanderbilt Hotel Condado, Puerto Rico
La Concha Hotel Condado, Puerto Rico
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USERS Studies reflect that the users in terms of accommodation rather traditional accommodation in place of scenic qualities. Eco-tourists are seeking comfortable conventional, midpriced lodgings. Access to primary attraction or activity is a key factor when choosing accommodation. Visitors tend to consider the use of environmentally sensitive practices and architecture when all other considerations are met.
Aguirre Eco-loge is a project that the Aguirre's community has desired for too long. In 1990 after Aguirre Company Town after the cessation of operations even with governmental subsidies offered was impossible to stop the activity in the sugar mill. Due to the increase of unemployment rate in the area and the island the population has decreased in the last years. It is important for the economy to attract external capital through the development of tourism. The unemployment rate in May 2015 was 12.5% (according to the National Conference of State Legislature, NCSL), as an effect 83,884 people are leaving the island per year. The target market is young professional people and middle age travelers who enjoy nature and culture. Evidently Eco-tourism market is growing. According to the International Finance Corporation: Eco-tourists do come from all over the world, including Canada, Europe (Especially France, Germany, Netherlands, and the United Kingdom) to a lesser extent, Australia, Japan, and New Zealand. They are of all ages, with a significant component of middle-aged travelers, and tend to be more highly educated professionals with moderate to high income. Slightly more eco-tourists are women than men.
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RESEARCH
ECO-TOURISTS Ecotourists do come from all over the world, including Canada, Europe (especially France, Germany, the Netherlands, and the United Kingdom) highly educated professionals with moderate to high income. Slightly more eco-tourists are women than men; and to a lesser extent, Australia, Japan, and New Zealand.
Young Professionals
Middle-aged
NATURE / CULTURE / HISTORY A significant number of international travelers seek out nature and culture-based experiences, such as visiting historic sites (40% of overseas travelers), cultural sites (23%), and national parks (20%) according to the US Government 2012 National Travel and Tourism. The preferences of so many eco-tourists are having an experience and learn while traveling.
LOCAL COMMUNITY According to the Census 2012, the 52% of the local community live under limits of poverty in the US with an average salary of $8,482 per year. The average age in the population is around 34 years old. Aguirre community is environmentally and culturally active, which recognize with pride the historic value of the town. Aguirre residents deserve becoming a self-sustainable community as it was. The local population is willing to reclaim employment opportunities, recreation and recover their spaces with a really strong sense of belonging. They want to be catalyzers of the change process and improvement of their community.
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OBSERVATIONAL RESEARCH THE COMMUNITY
THE SUGAR MILL
JOBOS BAY REASEARCH CENTER AND NATURAL RESERVE
During my visit to Aguirre I could have the experience to interact with the people and the old buildings. Through the observation process, I could realize that Aguirre is a forgotten gem on the island; even people of my generation don't know about the existence of this town and its history. With the pass of the time the population that still leaving in the old bungalows are elderly in its majority. New generations have been moved to new residential zones and you could barely see kids playing in surrounding areas. The lack of employment opportunities and services in the area have jeopardized the future of the very first sustainable community of the 20th century. The only service that still working in the zone is the US post office, the Research Center for the estuarine zone in Jobos Bay and the Golf Course.
The sugar mill is a landmark in the entire south coast. The structure has suffered damages due to hurricanes, fires and the pass of the time without having the proper maintenance. The wild vegetation is covering all the outdoor spaces in an uncontrolled way reclaiming the built environment.
This is the only element in the zone that keeps the zone very active. A lot of people interested in having an ecological experience or research visit Aguirre because the research center is located in the old American Casino. In the research center, they provide guided tours and educational orientations about preservation. I think would be great to integrate this group to the tour desk proposed in the project. One activity that local people enjoy is bird watching. They have internships available and accept volunteers.
Abandoned buildings are everywhere, and have been victims of vandalism. The walls of the buildings that were once the most luxurious in the zone today have become the canvas for graffitis and public expression. I could appreciate a local initiative by reviving the traditional sustainable agricultural industry. Although it is a great project certainly it is not enough, the local community needs more than that in order to grow the economy. They need to bring external capital, people such as tourists in order to generate revenue from the little resources they already have available.
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RESEARCH
Windows are really specials and unique in the context of Puerto Rico. Awning windows in the Boiling House are not usual but worked effectively since always remain open and bring protection from the rain. It is another technique to keep the air flow coming from the sea. Some of the corrugated metal sheets have corrosion and must be replaced. In some points, the material has created a natural patina that is protecting it from corrosion. We need to have in mind that salt is a corrosive agent and it is necessary to contemplate a solution for preservation of the historical structure. Warehouse 1 and 2 (although I didn't have access to the building the local people could explain to me how worked the space while I explained them the drawings I already had.) As a first observation, a section of the roof is gone after an accidental fire. This building has a metal frame and trusses with galvanized metal roofing. The structure is provided with high ceilings and concrete walls. I think it is the perfect space to allocate the kitchen, back of house and banquet room since concrete is a fireproof material. Although there are no windows because the function of the building was to store the sugar that would be exported. Also in the south elevation, there is a door that gave access to the railroad that took the sugar to the dock and finally to the crane that was in charge of loading the ships.
PROJECT FEASIBILITY According to Puerto Rico Tourism Company, a great part of country's wealth comes from tourism. The Tourism in Puerto Rico contributes to the economy with the US $3.7 thousand million to the GDP (Gross Domestic Product) of the island. The BGF estimates that around 4.9 million tourists and excursionists visit the island annually and the major part of them are US citizens. It is important to mention that one-third part comes in cruisers. Basically, there are more tourists visiting the island per year than actual population, the census in 2014 estimates the island has a population about 3,548,397 of people. Although the island of Puerto Rico is small there were 248,044 in 2014 and from 2013 to 2014 2,466,150 non-residents tourists visited a hospitality facility. There are two airports close to Salinas, the International Airport to 1hr 5 min. and the closest one the International Airport Las Merceditas in Ponce 799 km 38 min 52.2 km. The Merceditas Airport saw a traffic of 124,774 passengers in 2005, which is a significant number of prospects users. A cruise ship pier, Port of the Americas, which imply more tourists coming to the area. In 2008 was projected an increase from 1,100 hotel rooms to 1,691 rooms. A niche was found in the area in reference to sustainable developments and the actual conditions of Aguirre Town such as abandoned structures and showing signs of continuous deterioration after the Sugar mill cessation of operations.
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ORIGINAL PLANS Boiling House Here are presented the original plans of the building. It is important to emphasize the manipulation of different volumes through the incorporation of mezzanines and voids throughout the entire building. The original space planning is the echo of its function. A structural grid made of steel and concrete strong enough to bring structural support to the necessary machinery such as conveyors, boilers, heaters, clarifiers, and centrifuges.
1ST FLOOR BOILING HOUSE
2ND FLOOR BOILING HOUSE
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RESEARCH
The photographs to the left correspond to the views stipulated in the floor plans.
1
6
11
2
7
12
3
8
13
4
9
14
5
10
15
3RD FLOOR BOILING HOUSE
4TH FLOOR BOILING HOUSE
5TH FLOOR BOILING HOUSE ZAFRA ECOLODGE
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Warehouse 1 & 2 The Warehouse 1 & 2 located next to the Boiling House was the place that functioned as storage for the final product. Its waterfront location was perfect in logistic terms since the sugar could be easily transported to the dock and once there with the help of crane it was deposited on ships for exportation purposes.
FLOOR PLAN WAREHOUSE 1 & 2 NOT TO SCALE
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RESEARCH
From left to right / interior view of the sugar warehouse / views of the dock and crane. These photographs are part of the AACUPR archive.
SECTION WEST TO EAST NOT TO SCALE
SECTION SOUTH TO NORTH NOT TO SCALE
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EAST ELEVATION NOT TO SCALE
NORTH ELEVATION NOT TO SCALE
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RESEARCH
SOUTH ELEVATION NOT TO SCALE
WEST ELEVATION NOT TO SCALE
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PROJECT PROPOSAL ENTRANCE LOBBY RESTAURANT KITCHEN CAFE BANQUET ROOM SPA POOL RESEARCH CENTER LOUNGE BAR ADMINISTRATION SHOP GUEST ROOMS TOUR KIOSK
The Sugar Mill Central Aguirre is located in Plaza St. Salinas, Puerto Rico. It is a building complex where two specific structures will be part of the design intervention, the Boiling house (5 floors, 32,440 sf.), and the Sugar Warehouse No. 1 & 2. (one floor 21,600 sf.) with a total of 54,040 sf.
ENTRANCE LOBBY RESTAURANT KITCHEN CAFE BANQUET ROOM SPA POOL RESEARCH CENTER LOUNGE BAR ADMINISTRATION SHOP GUEST ROOMS TOUR KIOSK BACKOF HOUSE
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RESEARCH
LEGEND ADJOIN NEAR MEDIUM DISTANCE FAR NO CONTACT
This flow diagram establishes the relation among space taking into consideration privacy levels and adjacency as well.
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PROGRAM The diagram below shows the area and volume for each space. It is possible to have an idea of proportions of one space in relation to the others. The illustration was sectioned taking in consideration privacy levels.
PUBLIC
2ND FLOOR
34
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DESIGN PROPOSAL
RESTAURANT 1,643 SF
STORE 1,268 SF
TOUR KIOSK 89 SF
EXHIBITION HALL 1,158 SF
CAFE 1,267 SF
LOBBY 1,708 SF
RECEPTION 2,051 SF
VESTIBULE 3,515 SF
1ST FLOOR
3RD FLOOR 1ST FLOOR
GUEST ROOMS 20,283 SF
1ST FLOOR
BACK OF HOUSE 1,965 SF
COMMUNITY ROOM 464 SF
LIBRARY AND RESEARCH CENTER 1,543 SF
ADMINISTRATION 2,519 SF
SPA 5,211 SF
BANQUET ROOM 993 SF
LOUNGE 1,573 SF
SEMI-PRIVATE PRIVATE 6TH FLOOR 5TH FLOOR
4TH FLOOR
3RD FLOOR
2ND FLOOR 1ST FLOOR
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INSPIRATION
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DESIGN PROPOSAL
CONCEPT Sugar as the bond of reconciliation among the three scenarios that conform Aguirre, the ecological, industrial and cultural context in a sustainable way. The Sugar cane is a common denominator among the past, present, and future of Aguirre Company Town. The sugar cane has been transformed from the raw material to the refined granulated sugar in order to respond to the needs of the market since 8,000 BC in the tropical zones of New Guinea and India. In aesthetic terms, transitions from rigid to chaotic compositions, from solid to transparent textures, from industrial to natural materials will become an abstraction taken from the context and inserted into the interior of the building. The atmosphere in the interior of the structure must reflect the juxtaposition of all the elements blended in the landscape. The design must appeal to different user groups such as local population, young professionals, and mid-aged eco-tourists, through a casual luxury look. The sugar refinement process suggests different moods, from relaxed to excessive excitement that was reflected in the past of Aguirre, that must re-surge in the present and remain in the future. Therefore, it is important to create an energetic mood of the industrial setting in the spaces that would be necessary; while in others it should be reflected the calmness and relaxation of the sugar cane plantations and the Caribbean Sea.
LOBBY
P L A N TAT I O N
R E S TA U R A N T HARVESTING
LO U N G E BAGASSE & MOLASSE
S PA
MOLASSE & C R Y S TA L I Z AT I O N
GUEST ROOMS REFINED SUGAR
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SPACE PLANNING
1ST FLOOR BOILING HOUSE AND WAREHOUSE 1&2
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DESIGN PROPOSAL
2ND FLOOR WAREHOUSE 1&2
2ND FLOOR BOILING HOUSE
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3RD FLOOR BOILING HOUSE
NORTH ELEVATION
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DESIGN PROPOSAL
SOUTH ELEVATION
4TH FLOOR BOILING HOUSE
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5TH FLOOR BOILING HOUSE
CROSS SECTION BOILING HOUSE
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DESIGN PROPOSAL
7TH FLOOR BOILING HOUSE
6TH FLOOR BOILING HOUSE / LOFT GUEST ROOMS ROOMS
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ENTRY
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DESIGN DEVELOPEMENT
The main entry was designed to be imposing
of infinity were created in order to attract the
role in the design. The lines of light clearly
when is seen from the distance when users
users to the interior and make them enjoy a
work as wayfinding making stand out the main
are on Main Street. However, it is important to
unique and exciting experience throughout the
pathway to get into the building. The up lighting
mention that the new structure is in harmony
Boiling House. A desire for walking ahead to
emphasizes the vertical element and reinforces
with the existing building. Materials selected
a more compressed point that brings them a
the idea of progression and continuity all the
such as wood and weathered steel are
perception of human scale right before access
way to the custom-made pivot door designed.
contrasting with the original materials.
to the monumental vestibule was strategically
The fist sketch was the very first thought that explain very well one of the main spatial principles that can be perceived in every space of the projects.
designed. The ideas of playing with the existing From the main entry, the design reflects the
height and scale of every space add variety to
juxtaposition between the historic past and the
the spatial sequence.
bright future of the place. Lighting design transforms the way the entry In spatial terms, just like in the sugarcane
is perceived during the night. The pavement of
plantations a strong perspective and sense
the drop-off comes alive and take an important
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LOBBY
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DESIGN DEVELOPMENT
The lobby is the most public area in the project after walking through the vestibule. It serves as orientation point where locals, hotel guests, and tourists, in general, can experience the boiling house in different ways. The spatial sequence starts in the vestibule, which is 3,000 sf. and works as a gathering area for large groups of people that take a guided tours to the historical building or the natural reserve of Jobos bay. In terms of views, large windows facing the ruins of the old boiling house create a visual experience displaying the old machines that remain in the building. The exposition of existing historical elements was a detrimental fact to consider in the decisions of design. The ruins and the boiling house as well were seen from a museological perspective. Thus, the lobby has the mission to educate culturally and ecologically to all the users.
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4 The aesthetic of the area attempts to establish a good relationship between the past and the future. Industrial materials in architectural finishes contrasting with natural finishes of the furniture pieces and rusty textures talk about the industrial and natural contrast of Aguirre's landscape.
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LEGEND 1 VESTIBULE 2 RECEPTION 3 RAMP TO THE STORE 4 LUGGAGE STORAGE 5 BACK OFFICE 6 STORAGE 7 ELEVATOR 8 ECO-TOURS KIOSK 9 SITTING AREA 10 RUINS 11 CAFE
This sketch reflects the thinking process in order to generate a design solution to the reception area.
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DESIGN DEVELOPMENT
Reception Desk area uses warm temperature lighting to enhance the rusty textures and the golden tones through faux painting technique.
Seating area next to the reception desk with hanging chairs (Solocello chair) and loop pile area rug to add color and define the area.
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Selected furniture pieces made by designers that convey the conceptual idea of the project. Casual industrial and modern are a few aspects considered as criteria for the FF&E selection.
The reception area is located below the mezzanine that was used to support sugar conveyors that were installed through the concrete slab of the mezzanine. Taking advantage of this particular condition, the store of local designers and craft artists located right on the mezzanine use this fenestration in the slab to display their artwork. A structural glass creates the perfect conditions to expose the designers pieces from the first floor and increase the curiosity of the people at the reception and instigate guest to buy after the visual experience. After completing the building analysis, it was determined that this area was proper for the reception due to the intimate atmosphere of the space among all the other spaces on the ground level of the building. For acoustical, privacy and accessibility purposes a lower ceiling was necessary according to the needs of the space. The reception desk use texture, lighting and shape to reinforce the concept and create the first good impression to the guests. The back wall uses the negative space of the cor-ten steel custom wall panels for lighting purpose while a central alignment of the lines reflects slightly motion. Behind the desk, an area covers with pebbles delimit the designated space for machinery display and beyond the windows one more time the ruins are visible.
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DESIGN DEVELOPMENT
Custom lighting fixture designed considering the proportional needs of the space versus its function.
Custom Lighting fixture designed to bring down the scale of the main seating area. It is made of corten steel sheets with laser-cut linear patterns that allow the pass the soft warm light through the cylindric shape of each independent pendant element . The structural elements of the building become were essential to determine the function of the space and manipulate the volumetry in a functional way. The color palette was kept neutral in order to make standout the architectural feature of the building. On the other hand, textures provide contrast and a controlled excitement.
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This section shows the irregular volume of the lobby.
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DESIGN DEVELOPMENT
The Eco-tours kiosk will be in charge of guided tours sales and equipment rent such as paddle boards, bicycles, kayaks etc. In terms of composition, the elevator core work as a multi-story lantern emphasizing the gigantic scale of the triple height space. At the same time, it enhances the kiosk and creates interest similarly to the effect at the reception desk area.
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LOUNGE
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DESIGN DEVELOPMENT
The Lounge is inspired in the cutting and extraction process of the sugar. This process involves high temperatures in order to obtain the molasse. Therefore, the process is translated in the mood of the space, where a warm and bright color palette creates an energetic atmosphere. It is important to mention that interesting contrast results when the doors are open and blue tones of the water stand out in the horizon. Another important aspect of the lounge is the furniture selection. All the pieces selected make a huge statement through natural materials such as oak wood and sisal fiber. Renewable and durable materials that enhance the space and reinforce the sustainable principles of the eco-lodge were considered in the design. Alignment of lighting fixtures, vertical elements of the walls and the strong diagonal pattern of concrete tiles on the floor make the landscape a refreshing focal point.
View of the entryway and lounge at the warehouse 1 & 2.
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LEGEND 1 2 3 4
SEATING AREA BAR LIQUOR STORAGE OUTDOOR AREA
Custom lighting fixture inspired in the bagasse or chaff disposed of the sugar extraction. In occasions, it was used to be burnt and produce electricity.
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During the day, the lounge area is relaxing and comfortable reflecting and tropical lifestyle perfect for having a good time during vacation. On the other hand, at night, the mood changes because of the energetic look that creates the back-lit translucent orange tempered glass that accentuates the bar. It transforms the energy of the space and increases the excitement in the visitors.
Selected furniture pieces made by designers convey the conceptual idea of the project. Casual, industrial and modern are a few characteristics to be considered as criteria for the FF&E selection.wwwwwww
Custom furniture made of sisal rope. A mesh was created through the use of maritime rope knots.
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DESIGN DEVELOPMENT
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RESTAURANT
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DESIGN DEVELOPMENT
The restaurant provides a welcoming ambiance with a seating capacity 65 people in the indoor area and 18 in the outdoor space. A casual dining area that merges with nature and transform the restaurant experience during brunch and dinner hours. The vegetation blends with the rusty textures while adding privacy in certain spaces. The space 32' height incorporates a suspended ceiling that improves acoustical issues while bringing down the scale in a proportional way. New skylights were installed to increase the endurance of the chosen plants. However, tropical silver vines do not need so much sunlight and are proper for interiors. As focal point a display that shows old machinery stand out at the end of the space transporting the visitors to the industrial landscape at the same time that complement the concept and adds a visual interest.
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BANQUET ROOM RESTROOM RESTAURANT OUTDOOR DINING AREA LOUNGE KITCHEN STORAGE COLD PANTRY DRY PANTRY STAFF ROOM RECEIVING AREA LAUNDRY
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Materials selected are highlighted through zenithal lighting coming through the skylights. In addition, upholstery fabrics are soil and stain resistance, and fire retardant. The color scheme selected is similar to the one used in the lounge. However, there are small variations since the same hues with lower values turning down the brightness of the colors and make stand out the textures.
The layout provides spaces for two up to groups of twelve.
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DESIGN DEVELOPMENT
High tables and stool were selected to maximize the views to the bay from the back of the dining area.
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SPA
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DESIGN DEVELOPMENT
The relaxation room is hierarchical space at the spa. It is a place designed for meditation and contemplation. In this space interior and exterior merge through the views of the landscape, the historic ruins, and the sky. Users can feel the breeze coming from the ocean the sound of the waves and the custom designed waterfall. The industrial character of the warehouse is almost intact, but at the same time, tropical architectural elements were introduced to the composition. The gigantic wooden casement window where the case is working as part of the waterfall. This composition is creating a strong focal point with a symbolic meaning. The ruins and the iconic chimneys are visible beyond the water through the window. It makes the users
remember the real meaning and purpose of the ecolodge, which combines history, nature and iconic architecture. In aesthetic terms, the same tubular elements from the other spaces were incorporated. However, a smoked caramel hue that plays with transparencies maximizing views and evoking the process of crystallization of the sugar in the refinement process. As was mentioned before, this warehouse was used as sugar storage for the crystallized refined sugar, so the concept is tied to the original function of the building.
However, a smoked caramel hue that plays with transparencies maximize views evoking the process of crystallization of the sugar in the refinement process. As was mentioned before, this warehouse was used as sugar storage for the crystallized refined sugar, so the concept is tied to the original function of the building.
In aesthetic terms, the same tubular elements from the other spaces were incorporated.
The selected furniture add the benefit of manipulating privacy levels. The Swingrest hanging lounger is considered a modern hammock inspired in the tropic.
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JACUZZI POOL MASSAGE ROOMS BATHROOMS STAFF ROOM AND STORAGE 6 RECEPTION 7 YOGA ROOM 8 FITNESS CENTER ZAFRA ECOLODGE
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DESIGN DEVELOPMENT
This sketch reflects the essence of the initial idea, but as a final result, the space is less crowded since the number of vertical elements was reduced in order to create a relaxing mood.
Light color materials transmit a relaxing mood and its reflectance value makes the reflection of the water more dramatic generating a pleasant blue color reflect in the entire room.
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GUEST ROOMS
The limit amount of rooms is sixty rooms maximum, in order to be environmentally and socially responsible and avoid an immeasurable impact on local resources. For this reason, Zafra Ecolodge has 58 rooms total. Guest rooms are located waterfront at the Warehouse 1&2 and inside the Boiling House where the industrial setting transforms the tourists experience. The guest rooms were designed as a basic and simple model to be easy to reproduce. The guest room is where the guests can feel welcome and comfortable after a day on the beach or enjoying the activities available in the area. In this project, the rooms become part of the experience, an unconventional layout that maximizes the interior of the historic building creating an unforgettable experience. Although the Boiling House is a hermetic building in visual terms. For the sugar refinement process, the views were not important as was the monumentally of the structure according to its function. This high enclosing level was seen as an advantage to create an attractive layout where the structure can be contemplated from the entryway or "zaguan". The entryway is a void open upward that in some cases it is a double height space, and where the guests can see the original architectural details of the building.
View of the Zaguan. Guest room located in the central chamber of the fourth floor in the Boiling House.
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DESIGN DEVELOPMENT
The section below explains how the entryway works within the layout for ventilation and visual interest purposes .
4TH FLOOR BOILING HOUSE
Double guest room located at the central section of the building.
The bathroom shows simple materials commonly used locally that provide easy maintenance.
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The Deluxe room reinforces the idea of the infinity and progression of the space where there are not visual limits that separate the indoor from the outdoor space. A Canopy bed with curtains enhanced by the waterfront view make from this a natural experience. On the other hand, the infinity pool sets the limits between the public and private space. The addition of the exterior bi-fold door wide open allows managing the privacy while louvers can be operated to allow natural light when the door is closed.
The sink and vanity space were integrated to the room space to maximize views and natural light.
Ground Floor Warehouse 1 & 2
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DESIGN DESIGNDEVELOPMENT DEVELOPMENT
An operable Tv stand can be slid in order to watch tv comfortable from different point in the room.
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View from the Delux room to Jobos Bay and the Caribbean Sea .
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DESIGN DEVELOPMENT
Geometric Patterns and rustic textures give the room a natural and relaxing mood. Light colors were used to increase light reflectance values in the rooms.
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CONCLUSION Geometric Patterns and rustic textures give the room a natural and relaxing mood. Light colors were used to increase light reflectance values in the rooms. This experience has been very very challenging and positive as an interior design student. This project meets all the necessary conditions to compete in the market of hospitality. The design successfully put together all the elements necessary to create a functional and beautiful built environment that project the right mood aesthetic and atmosphere in order to create an unforgettable experience. I consider this the perfect word that describes this new Eco touristic destination. Aguirre Company Town retakes the principles of sustainability and ecotourism. Considering that Aguirre was the first sustainable town designed in Puerto Rico, the project rescuing the essence of the place through the research of its roots. In the past Aguirre sugar mill was the point of encounter and job source for thousands of immigrants coming from Europe during WWI and WWII, but today this project brings alive the multicultural experience from a joyful perspective inspired by nature. The interior design clearly exposes the multiple contrasts existing in the context. It creates a close relationship that impulses the values of the community in order to educate all the visitors. The project accomplishes the goal of creating environmental, social and cultural concern of future generations.
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ACKNOWLEDGEMENTS
ACKNOWLEDGEMENTS I want to express my special acknowledgment to all my professors at Academy of Art University for the support and guidance through these years. Thanks to my Thesis Directors, Professor Archana Myer, Professor Sharon Robertson and Professor Stephanie Smith-Heanel for your engagement as educators and mentors. All of you were an essential part to accomplish this project. I am thankful to Mrs. Elena GarcĂ a from AACUPR for contributing to the intense research for the original plans of the building allowing me to have exclusive access to the historic file at the School of Architecture at the University of Puerto Rico. In addition, I want to express my most sincere gratitude to my husband who has been with me through my entire educational experience supporting and encouraging me to follow my dreams. Lastly, and most importantly I want to thank and dedicate this project to my parents whom with all the effort and sacrifice in the world gave me the most valuable in live, a great education and the value of perseverance to accomplish my personal and professional goals.
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SOURCES Central Aguirre Company, A brief history Curtis Campbell
Eco-tourism definition
Prospero's Isle of the Caribbean in the American Imaginary, Edited by Diane Accaria Zavala and and Rodolfo Popelnik, Macmillan Publishers Limited 2004
http://strathprints.strath.ac.uk/50486/ Article Ecolodges: Meeting the demand for sustainable tourism development in Egypt
Annual Report of the Trustees for the year ended, July 31, 1949, AACUPR, University of Puerto Rico
https://www.ecotourism.org/what-is-ecotourism Principles of ecotourism
Desarrollo de la tecnologia azucarera en Puerto Rio, Luis Pumarada, p. 51-114 http://www.britannica.com/EBchecked/topic/577677/symbiosis The Case forResponsible Travel:Trends & Stascs, 2015, https://ecotourism.app.box.com/s/ rxiyp65744sqilmrybfk8mys3qvjbe9g Case Study 1 , The Singular Hotel, La Patagnia, by Enrique Conch http://interiordesign.net/projects/detail/2032-next-stop-antartica/ http:/www.adventuretravelnews.com/singular-hotels-announces-newest-priject-opening-inchilean-patagonia-this-fall-landmarked-centurys-ols-sheep-factory-restored-to-become-luxury-adventure-hotel http://www.thesingular.com/patagonia/puertonatales/spa-en.html https://www.youtube.com/watch?v=xO5gkMPLuF0 Case Study 2 Kapawi Ecolodge and reserve, Ecuador http://www.equatorinitiative.org/images/stories/winners/56/casestudy/case_1348151770.pdf https://www.youtube.com/watch?v=CtlOfc-UELg Case Study 3 Frabrica Moritz by Jean Nouvel http://www.dezeen.com/2012/07/02/fabrica-moritz-by-jean-nouvel/ http://www.interiordesign.net/projects/9966-history-on-tap-jean-nouvel-updates-a-barcelonabre/ https://www.ecotourism.org/what-is-ecotourism
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http://www.ecotourism.org/news/case-responsible-travel-trends-statistics-2015-0 The Case for Responsible Travel: Trends & Statistics 2015 http://puertoricotourism.pr.gov/dnn/Statistic http://biotools.earthmind.net/files/ifc-ecolodges.pdf User group in formation, IFC international finance cor Hospitality & restaurant design, no. 2 / Roger Yee. Imprint New York : Visual Reference Publications, c2001. Applying the ADA: Designing for The Americans with Disabilities Act Standards for Accessibility, Rhoads, Marcela Abadi. Hoboken : Wiley, 2013. http://www.usgbc.org/leed http://www.usgbc.org/resources/leed-v4-interior-design-and-construction-currentversionporation Designing Commercial Interiors By Christine M. Piotrowski, Elizabeth A. Rogers, IIDA
THESIS PROJECT GRADUATE SCHOOL INTERIOR ARCHITECTURE & DESIGN ACADEMY OF ART UNIVERSITY SAN FRANCISCO. CA
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