Introduction: Medellin Coffee, Colombia The history of coffee in Colombia dates back to 1787 while its export started in 1835. At the beginning of the twentieth century, settlers moved up along Cauca River and cleared forest cover to create space for coffee plantations on the valleys of Andes (Equal Exchange). The land is only suited for coffee plantations because of its steep slopes, fertile soils and large tracts of such land at an attitude of between 1,000 and 2,000 meters (Equal Exchange). The perennial rainfall adds to the suitability of the land since coffee bushes produce berries throughout the year. In addition, such conditions make it possible for small-scale farmers to grow coffee since there is no need for many inputs. At the beginning of 1990, authorities divided the coffee-growing locality of the Central Range into six regions (Equal Exchange). Currently, the six regions have a population of over 12 million people and over 250,000 coffee farms. The brand name Medellin takes after the second largest city in Colombia, which was initially the capital city of Colombia (Equal Exchange). Colombian coffee rates among the best in terms of quality in the whole world. Traditionally, Colombia grows Arabica coffee, which does well in the steep slopes and the favorable weather throughout (Equal Exchange). Coffee Production in Colombia Concerning planting of coffee, farmers broadcast dry cherries on large nurseries constructed under shades. When cherries sprout, farmers remove seedlings from the nurseries and transfer them to singular containers, which contain soils prepared in the best way possible for favorable growth (National Geographic). Seedlings require constant watering and enough shade until they become strong to grow in the plantations. Farmers in Colombia plant seedlings during wet seasons though such seasons are in place almost throughout the year. Fertile soils, wet weather and a bit of fertilizer application are the major inputs required for coffee growing in Colombia (Pro Export Colombia). Most of the coffee farming takes place through shade cropping but of late, farmers have moved to organic coffee farming, which does not utilize any fertilizer. Coffee processing in Colombia follows a distinct process consisting of several stages. The first step involves picking ripe cherries (National Coffee Association USA). In this step, farmers pick very ripe cherries, which are usually red or yellow in color. Unripe cherries should not find their way into the harvesting basket since they destroy the taste of the coffee drink. Farmers use hands to pick cherries (National Coffee Association USA). The second step, pulping, involves removal of berry from bean and takes place the same day after picking using special machines (Pro Export Colombia). The beans pass through water routes and then through a number of rotating containers where they are separated based on size. Transportation of beans takes place into large fermentation tanks full of water and beans ferment within 48 hours to get rid of mucilage, a slick layer attached to the beans (Pro Export Colombia). Later, rinsing of the beans takes place and this leads to drying of the beans. The rinsed beans dry