FROM BEAN TO CUP ☕️.

FROM BEAN TO CUP ☕️.⠀ ⠀ Did you know that an average worker in a coffee farm can pick up to 100kg of ripe coffee cherries PER DAY?!⠀ ⠀ This is the staggering amount we learned is normally collected by individual pickers (by hand!) during the two picking seasons the Ocasa Coffee Plantation sees every year. We spent an afternoon exploring the sights, sounds and smells of the Ocasa Coffee Plantation to learn all about how our favourite cup o’ Joe is made. From planting the seed, to picking the ripe cherries and sorting the beans, we learned heaps about the process and admire the work that goes into producing coffee beans so much more!⠀ ⠀ 📍Ocasa Coffee Plantation, Salento, Quindio, Colombia⠀ #leaveyourmark