Almacafe' the coffe' soul

Almacafe' the coffe' warehouse. Colombia, Santa Marta Feb 2008. Trucks arriving from the mountains of Sierra nevada.

Storing coffe bags is a responsibilty job, one of the more common incident is falling under a mountain of bags with the risk of suffocation or bones fractures.

Almacafe' the coffe' warehouse. Colombia, Santa Marta Feb 2008.

Every single bean of coffe' that is falling in the floor is picked up and put back in the bag.This man does this all day in the werehouse.

The coffe' is store in atemperature in between 35 and 40 degree, and for a maximum period of four months to avoid deterioration.

Alfonso Campo Chief of operation, is having a first look of the cargo just arrived.

Alfonso Campo Chief of operation in a brefing with a guard at the wherehouse entrance. Security is very tight with complicated rules to avoid paramiliatry and guerriglia, attack.

Guards at one of the entrance, is a risky job, often not paid enought.

Set the coffe' for the tasting.

The firs step of a coffe' tasting is smelling it.

Tasting and spitting, the coffe' "somelier" at work in his laboratory.

In the laboratory of Almacaffe' the coffe' get tested before can be allowed to enter in the production chain.

Machinery at work.

The coffe' ready to be exported is poured in to the shipments bags and swen.

Workers are loading and lifting coffe bags during the daily shift that can be 12 hours long.

Workers are loading and lifting coffe bags during the daily shift that can be 12 hours long.

Loading the truck with 600 bags, 8 workers can do it in less than fourty minutes. Each bag weight 70 kg.

Workers are loading and lifting coffe bags during the daily shift that can be 12 hours long.

A worker is pouring one of thousands daily bags in the production machinery.

The truck is ready to live for the port.