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!

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

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.

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.

In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.

In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.

Mmmm… “roasted milk.” Somehow that translation doesn’t sound quite as tasty as the Peruvian (and Chilean) dessert “leche asada,” does it? In any case, our host Natalia (from Colombia) shows us how to whip up this sweet delicacy. In Part 1, Natalia starts by heating sugar to make caramel.

Kowy takes us to the Cheese Fair in Cayambe, Ecuador, where the Copa America of Cheese is held to choose the best among the many types of cheese presented. Let’s find out about many of their interesting ingredients and preparations.

This time, we will hear from Magdalena and Víctor, owners of artisanal cheese factories who are at the Casabermeja market to sell their scrumptious products. Let's hear about some of the different cheeses they make and some of the manners in which they are typically eaten.

This time, we join a local farmer at the Casabermeja marketplace, where he points out to us many typical regional products that he cultivates and sells throughout Málaga.

This time, Adriana talks to us about the coffee roasting process and division of tasks in the coffee roastery as well as the various types of coffee makers there are for making coffee at home.

Adriana, who was born in Guatemala but now lives in Spain, tells us about the trajectory of her life and how she ended up in the coffee business.

Chef Álvaro Yamberla from Wambrat's Wok restaurant will show us how to prepare two types of scrumptious sushi rolls. Are you up for making them with him?

This time, David tells us about Spain's diverse and tasty cuisine, focusing on paella, a scrumptious dish made with seafood and rice.

Kara gives us instructions to put the finishing touches on our pozole, a delicious, traditional Mexican soup.