The first coffee producing country and the largest soft coffee producer in the world is

Colombia. Coffee goes very well with desserts at the end of a meal. There are coffee-based
drinks that have almost become a dessert. I speak of a frappuccino, where there really is more
milk, whipped cream, ice cream and flavoring, than coffee, without forgetting the capucchino,
the latte and the caramel latte

Coffee production process:

In the cultivation of coffee, two methods of harvesting are mainly used:

• Picking: a totally manual process, in which the ripe cherries are selected and picked one by
one, which requires the collectors to go through the crop several times, but produces a high
quality, more homogeneous harvest.

• Stripping: a process, which can be manual or mechanized, in which the fruits are removed all
at once when they are more or less mature. It often requires a subsequent check to remove
immature or already fermented impurities and cherries.

Cherry coffee pickup:

In this stage, only the grains that reach the full maturity stage are harvested, normally red or
yellow, since greens damage the flavor of a coffee cup. All this process is developed manually.

Pulped:

The same day of the harvest, the coffee beans are pulped, removing the cherry from the grain.

Fermentation:

In this part of the process, the grains remain at rest.

Washed:

With clean water, the remains of mucilage remaining in the grain are removed and the sugars
are eliminated.

Dried:

After washing, the grains are exposed to the heat of the sun so that the degree of humidity
decreases, facilitating its conservation. The dried grain is packed in clean bags made in fique
facilitating its transfer. Later, the husk covering the grain, called parchment, is removed.

Toasted:

The process ends with the roasting of coffee, when the green grain is subjected to a source of
heat, generating the delicious aroma and flavor.