
Resilience with the Aroma of Coffee
Following the earthquake in Colombia’s Coffee Region, Buencafé resumes 100% of operations and unites to support the reconstruction of local coffee growers.
For this class of technologists, it is worth highlighting the company’s commitment to its mission of training qualified personnel. “Thanks to Buencafé for believing in our potential, for providing us with the resources to complete our studies, and for giving us the opportunity to acquire the skills needed to face the challenges of the future,” said Luis David Manrique Gómez, one of the graduates of this class.

Following the earthquake in Colombia’s Coffee Region, Buencafé resumes 100% of operations and unites to support the reconstruction of local coffee growers.

Although freeze-drying is known for preserving coffee’s aroma, flavor, and natural characteristics through its carefully controlled production process, its quality also depends on how it is stored and prepared. Here are five common mistakes that could affect your coffee—and the best ways to avoid them.

It is undeniable that, although Colombia is also a producer of cocoa, sugarcane, tobacco, cotton, bananas, and rice, nothing represents the country to the rest of the world quite like coffee. How did a bean that is not native to Colombia become one of the strongest symbols of its culture?