In Colombia, costeño y cachaco are almost opposite terms. Costeños, that is de la costa, people from the Coast, are usually depicted as festive, noisy, and colorful people who really enjoy killing time. Cachaco is usually the name given to people from the capital, Bogotá, and they’re characterized by elegance; they’re always dressed up and in control of their emotions. One group is seen as lazy, the other as boring. Regional differences aside, Bomba Estéreo is a fresh musical mix of both regions.

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.

Una pulga is a flea. “Un mercado de pulgas” is, of course, a flea market. We go on a spirited tour of Bogotá’s flea market where our guide shows us antique items we never knew we needed.

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.

ChocQuibTown is a name everyday more common on Colombian airwaves and dance floors. Their mix of traditional rhythms from el Pacífico with hip-hop elements and a heavy dose of “funky” is earning them a place on the playlists of both young listeners as well as a more traditional audience. In this Yabla-exclusive interview, we had the chance to chat with the band about where, exactly, it’s all at.

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.

Take it from the boys in Skampida, the best ways to learn a language are 1) to watch a lot of tv (yabla!) and 2) to find yourself a native girlfriend/boyfriend! Skampida is one of the best bands ever from Bogotá, and we caught up with them while they were spending some time hangeando in The Big Manzana.