Colombian Coffee has to be called all together and with great respect, as it is considered the best mild coffee in the world, even protected by the European Union, a sort of Miss Coffee with bodyguards. Colombians are also very particular when it comes to taking it, because, as it is common in the world of gastronomy, there are a thousand rules on how to do it. Good coffee is prepared without sugar, since it only covers the taste and it's only mixed in amateur mugs or low-quality ones. Furthermore, the type of coffee that they most consume is called "tinto" (red), and it would be what we know as Americano coffee.
If the English pour tea every few minutes and at any situation, Colombians definitely do the same with coffee. The hostels I slept at offered free tintos, and you get to feel comforted when it is certain that, at least, we will still have coffee.
In the coffee region we were lucky enough to visit a coffee plantation, where we were shown the process of threshing and drying. First one machine takes the beans out of the pods and another washes them. Then they go to a dryer where they are left for a whole day or night. Finally, they are packed and sold to companies who then are responsible for roasting and grinding. Drinking coffee directly from the farm leaves you with the feeling that all the coffee you've tried before was toxic. The trouble is that this affects all the coffee you'll make in the future, but, my kingdom for a horse! It's worth it.