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Colombia is the world's 2nd largest exporter of coffee, supplying 12% of the world's coffee. The rigorous quality control by the National Federation of Growers of Colombia ensures only top grade beans are sold as Supremo, the very best Colombian coffee.

Colombian coffee is grown on the slopes of the Andes, where Arabica beans grow best in part sun and shade. The cloud cover and mist act as a shield and it takes more time for Arabicas to bear first fruit than Robustas- almost 5 years (unlike 2 - 3 years for Robusta). They are also more delicate and more prone to disease than Robustas. Indigenous to Ethiopia since before the 9th century, Arabicas yield the most prized beans for connoisseurs.

To make perfect Colombian coffee, beans are soaked after picking, depulped and soaked for 24 hours. This slight fermentation is vital for the aroma. Then, they are washed to remove all debris and substandard beans, which gives the bean its rich aroma and taste. The beans are then dried on terraces by the wind and sun, turned again and again for thoroughness. The National Federation of Growers inspects each farm and crop. When ready for market, the beans are tested by the operations owner for aroma, color, size, moisture and texture. The parchment and skin are removed and they are sorted by size, weight and shape. Finally, a sample of coffee will be roasted, ground and prepared to judge its aroma, acidity, and uniformity. Only then will the Federation give its stamp of approval.

• Whole Bean Coffee.

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