Day 1; Half of the first day was already gone when I arrived after a bus ride that took a bit longer then expected due to a landslide. I visited the viewpoint in the afternoon and again in the evening, visited the town and went for a swim in the pool of the hostel.
In the evening some card games and after that that a game of Tejo, a game with which you try to throw a small metal disc inside of a metal ring with small explosives. 9 points for an explosion and ending in the circle, 6points for in the circle, 3 for an explosion and 1 for the closest to the circle. The game goes till 21points.
Day 2; First a dive in the pool to wake up and next I went cycling together with a guy from the hostel, pretty much the same round as I had done 3years ago, coffee fam, and waterfall, this time I went alone to the waterfall and visited the other falls as well and the caves.
The way cycling up took a lot of effort, especially since the bike was a bit small, my knees came above the steering while peddling
Day 3; Starting with a swim in the ppol again. Preparing for a long trek, getting a map printed and plasticized, buying about 10kg of food for about 10days hiking and then joining a group for another coffee tour at a larger farm.
Some coffee facts;
In this area they grow mountain coffee, this coffee is abit more sour (I personly ,ike it less).
To protect the coffee plants from a certain type of insect that from the two beans of coffee only eat one bean, they grow fruit plants (some coffee fruits have 1, some 2 and some 3 seeds, the ones that have one seed apparently taste better, this is a special extra expensive type of coffee).
Another threat to the plants is a fungus, to prevent the fungus coffee seeds from another area, the hybrids are imported. Second generation is already less resistant, cross breeding I guess.
There are 3 types of coffee plants, Robusto, Arabic and one that isn’t grown really, because its grows slow and doesn’t taste good, they all originate from Africa.
Biggest coffee producers are Brasil, Colombia and Indonesia.
The plants have optimum production in the second and 3th year than they are cut and again have 3 good years, this can be done twice.
The beans are picked, moved through a machine to remove the peal, the sweet pulp is washed of (for honey coffee this is left and there is a fermentation process), the beans are dried, selected, and roasted.
The crappy coffee stays and is generally roasted longer so the worse taste is less obvious. The good coffee is in generally unroasted exported. Each country roasts it according to their preference, Italy long, Colombia traditional short, Netherland in the middle.
The biggest importer of Colombian coffee is Finland.