Some Germans tasted coffee at Hacienda San Alberto coffee after making a tasting. (Buenavista, Quindio). A coffee-producing family in Colombia has an average production of the equivalent of 1.400 kilos of green coffee per year, ie about 2.360 pounds of 500 g. To produce this amount of coffee you need to select in the collection process, the equivalent of about 5.2 million coffee cherries, which also should be washed and dried to obtain a quality product, discarding defective kernels in this process. At the end of this initial work we obtain the so-called parchment coffee. It is here that many of the producers bring their product to the domestic marketing network in Colombia. The parchment dry grain is threshed to remove the yellow layer that covers and get the green coffee almond. After removing the parchment in the threshing, the grain is carefully selected and graded, taking into account its size, weight, color and physical appearance (defects). This coffee almond is the input for the preparation of roasted coffee, soluble coffee and coffee extracts of the industrialization of coffee, and is characterized by its green color, a characteristic smell of fresh coffee and an average humidity of 10 12%. For this green coffee to be exported had to go through different points of sensory quality analysis, particle size and moisture in accordance with the regulations in force in Colombia (see national regulation). A Colombian coffee exported only if it meets the applicable minimum quality standards, which are reviewed in all the ports from where exports coffee in Colombia. This work is carried Almacafé.