Coffee is such a large American culture, but have we ever thought where those beans even come from? How do we get the product we know and love in such a speedy, efficient and delicious fashion? Today, Doka’s farm offered all the answers to our questions. Everything from the pickers that personally choose the beans during the four month harvesting period, to the general manager, Mario, overseeing the land to make sure the plantation’s always operating, educated us on the intricate process for our Starbucks venti brown sugar oat milk shaken espresso to come to life.

The whole process begins with the harvesting of the coffee berry, the red bulb that coats the bean we know. Doka is a special plantation because the machinery they are using has been operating for over one hundred years and from their words, they suspect that they have the oldest functional machines in South and Central America. These machines include apparatus’ that separate good beans from bad and sort the assorted beans to separate the high quality beans from the average and lower quality beans. From there, the beans are fertilized and some batches are stripped of the natural sugars that cover them for certain coffee demands. Lastly, the beans are dried and eventually roasted, for which timing varies from blend to blend.

Concluding our tour of the premises, we heard a presentation concocted by Mario and were allowed to ask questions accordingly. Being an engineering student, I can tell that while the farming techniques and machines are engineering, the main work is business based. Mario described challenges, successes and everything in between of the plantation and their overarching company, Tres Generaciones. As a student looking to pursue a business minor this information allowed me to see that a business perspective is always helpful in any career path taken.

Overall, one phrase said by Mario really resonated with me and has been my new mindset for the rest of this trip and opportunity. “Appreciate the final product.” Seems overlooked and minute, but after he described the troubles of the company and the hard work that everyone puts into our bag of breakfast blend, it put into perspective the plaudits these corporations and workers deserve. So, to all the beans I’ve loved before, I appreciate you now. And I thank you for the marathon study sessions you have gotten me through, the “Hey! Wanna meet up?” dates at the local coffee shop and so much more.