There’s a long way from the coffee tree to a delicious cup of coffee. Here’s where we start our yabla exclusive journey to unveil the secrets of world-famous Colombian coffee. Our first episode takes us inside a central warehouse where coffee from several Colombian regions undergoes a strict process of quality control.

Francisco Pérez recites poetry about Fray Luis de Leon (one of Salamanca’s most noted poets and thinkers), while standing in a courtyard in front of the friar’s statue.

Arturo Vega is a big part of The Ramones’ history. We even have proof ! Actually he was the one who designed the well known Ramones’ logo, which is one part presidential seal, one part outlaw biker. In this interview he tells us why they chose to be represented by an aguila.

Being a rebel is an undeniable part of becoming a rock star, and that’s something that Carli Muñoz couldn’t avoid when he was a kid. He had a head full of music, but little patience for music lessons. Lucky for him, the owner of the instrument store let him pound out his own musical education on the store piano.

Maybe business is not as good as it used to be, but there are still plenty of hungry mouths to feed in Fonda La Lupita. As we can see, José, our friend and encargado, works six days a week and doesn’t have much free time on his hands.

ChocQuibTown is a name everyday more common on Colombian airwaves and dance floors. Their mix of traditional rhythms from el Pacífico with hip-hop elements and a heavy dose of “funky” is earning them a place on the playlists of both young listeners as well as a more traditional audience. In this Yabla-exclusive interview, we had the chance to chat with the band about where, exactly, it’s all at.

Francisco Pérez talks about his life as a student in the Universidad Pontivicia’s other school, la Universidad de la Experiencia de Salamanca, a place where elders like himself become college students again.

Get your fresh oranges here! Yabla talks to an orange-vendor in Playa del Carmen about his goods. No chemicals, no mistreatment in transit… These healthy fruits are very popular with the people whether they’re fighting a cough or just craving some sweet juice.

In the final chapter of our trio of dessert clips, Natalia puts the milk, the eggs and the caramelized sugar together. After some time in the oven and then some more time in the refrigerator, you’re ready to enjoy some “leche asada” with a cup of café or plain old milk.

In Part 2 of our dessert-making lesson, Natalia shows and tells us the importance of beating the “huevos” into a smooth consistency. After the eggs are whipped into shape, we’re heating up the “leche” until it bubbles but doesn’t quite boil. Seguimos con capítulo 3.