A lot goes into a cup of coffee. Here in Quindío, Colombia the process begins when laborers harvest arabica beans that have turned deep red--indicating that they have ripened. The beans are then picked and peeled by a machine designed to remove the husk. Then it's time to roast. At 350-400 degrees, the beans crack open and emit the aroma so many of us adore. Finally, the roasted coffee beans are packaged in burlap sacks for distribution or brewed for consumption.