Tasting coffee in the San Alberto. (Buenavista, Quindio). Cupping in the session are tasted several coffees following the industry standard methodology. In addition, learn about the fascinating world of coffee. You can enjoy in Bogota or directly at Hacienda San Alberto for about 50 euros per person. The soil where coffee is produced in Colombia vary from rocky to sandy to clay reliefs from flat or slightly undulating to steep, with marked differences regarding the origin of the soils of most of the other coffee producing countries. In the Colombian Coffee Zone on the three Andean ranges: eastern, central and western soils are igneous, metamorphic, sedimentary and volcanic ash. The main feature of the soils of the Colombian Coffee Zone is that most are derived from volcanic ash, which have a high organic content and good physical characteristics, reducing the need for fertilization. The existence of these soils provides optimum conditions for growing coffee since their structure enables the organic material decomposes slowly, making possible a good aeration of the root system of coffee plants, and therefore, an adequate supply of nutrients in the soil. That is another common characteristic of these soils favor the cultivation of coffee, is that they are low acid and retain moisture. Regarding fertility, the soils of the Colombian Coffee Region, unlike other coffee producing countries like Brazil, do not require the application of minor elements such as zinc or boron, to maintain fertility. This high fertility is due to the high content of organic material, such volcanic soils.