Twice a day, in the morning and afternoon, Made climbs the towering coconut palms, skillfully collecting the precious sap before the sun rises too high and again before the day ends. The process is delicate and time-sensitive; the sap must be boiled immediately to create the golden-brown coconut palm sugar that has been a staple in Balinese cuisine for centuries. However, the work is not without its challenges. Bad weather—heavy rain, strong winds, and storms—can disrupt the collection process, impacting his ability to produce and sell his goods. But through it all, Made remains steadfast, holding onto the hope that people will continue to appreciate and support his coconut products, allowing him to buy rice and provide for his family.