My experience growing coffee ☕️😍

In my first Post, I want to dedicate it to my trip through Medellin, Colombia the coffee land and show them how great it was! Let's start.

Arrive in Medellín on October 20, 2016 from there began the adventure, in the airport of Rio Negro is the very beautiful area, it took 2 hours to reach the city and then 4 hours to reach the coffee-growing village called Caicedo; there it was like disconnecting myself from real life, people not so aware of the TV or news, there is only wifi in the village! For me it was hard to change, although something that motivated me to stay was the intensity that addressed the issue of coffee, it seems incredible how a civilization lives hanging from a cultivated, as farmers are as delicate as a doctor dictates a recipe.

So I started in the field the beginning of every peasant, collecting coffee, my first day was very bad, the day is measured by how many kilos of coffee have collected, I could only collect 15 kilos, after 3 weeks and a little more practice reaches 40 kilos, for a newbie and foreigner is a record number, little by little I get attached and I wanted to learn more; 

so I began to learn the second step after picking it up. The "pulp" is based on removing the shell from the coffee bean and leave the coffee kernels clean,

then the coffee is washed, if it is so washed to remove the nectar that covers the coffee kernels and this washing it can take time for the peasant, after the hard work, the next step is to dry the grains, for that they put the grains in warehouses made of plastic so that it retains the heat better and little by little it is drying,


it takes approximately 4 days in the drying process, once ready,

is collected and sent to coffee parchment buyers, these usually have their purchases in the village so that it is easily accessible to all peasants, from coffee purchases in villages are sent to the "threshing machines" these are usually found far from the fields, in the case of Caicedo the nearest is the thresher of Salgar, is about 150 miles from the village, to explain a little, once the coffee has another process before e be marketed, that is why it is called parchment coffee, because it has a thin layer that covers the almond very similar to a parchment, to remove this layer or polish the grain are sent to the processing plants, which are responsible for "threshing" or "chip off" the coffee bean, once ready this last process is sent to many parts of the world to toast it.