Layout and hole digging
Design and arrangement (location) given to coffee trees in the plot. In other words, it is the distance between plants and between furrows when digging holes to plant the new coffee trees.
Smoothness
A well-rounded taste in the mouth; the sweeter the coffee is and the more fatty substances it has, the more evident this sensation is. On the contrary, it decreases with the appearance of bitter and acidic flavors. A great smoothness in an espresso coffee almost always comes with a creamy body.
Food security
Access, with permanent availability, of an individual or group of people to the food necessary to have a healthy and active life, with an emphasis on quantity, variability and quality. In sustainable development, food security cares about food safety and is part of healthy lifestyle habits.
Colombian milds
Coffees from Colombia, Kenya and Tanzania, which are all washed Arabicas.
Flowering records
This information allows projecting the labor necessary for harvesting and the infrastructure needed for wet milling. In addition, flowering records are a tool for integrated CBB management, fertilization plans and production projections.
Flavor
General impression (good or bad) that coffee produces in the mouth. This sensation derives from the relationship between acidity, aroma and body. Flavor can be felt as mild, acidic, sweet, spicy or fruity.
Environmental sustainability
Set of ideas and actions aimed at respecting and ensuring environmental quality, avoiding its degradation. In economic terms, it implies internalizing external costs of pollution and of using natural resources, leaving behind the idea that they are free goods.
Extension Service
A system or service that, with educational procedures, helps farmers improve their agricultural methods and techniques, increase their productivity and income, improve their living conditions and highlight the educational, social and cultural norms of the community.
Rust
The main disease of Arabica coffee crops in Colombia. It is caused by a fungus that affects coffee leaves of all ages. The lesions are round spots on the underside of the leaf covered by a yellow-orange powder that causes the attacked leaf to fall.
Break the crust
The moment when the spoon comes into contact with the drink and the vapors coming out of the infusion are smelled.