There’s a long way from the coffee tree to a delicious cup of coffee. Here’s where we start our Yabla-exclusive journey to unveil the secrets of world-famous Colombian coffee. Our first episode takes us inside a central warehouse where coffee from several Colombian regions undergoes a strict process of quality control.

The quest for an excellent cup of coffee continues. Now we’re in the lab working to get rid of impurities by threshing and selecting the best coffee beans.

You can almost smell the coffee as Part 3 of our documentary takes us through the roasting process.

After all the bean sorting, cleaning, grinding and toasting we witnessed in our previous segments of Una Historia de Café, it’s finally time to boil up some water and do a little tasting, or “cupping,” as it’s known in laboratory circles. You might want to fire up your percolator; we have a feeling you’ll be craving some caffeine any moment now!