Issue link: https://read.dmtmag.com/i/1527152
STiR coffee and tea 31 www.haelssen-lyon.com Natural, pure tea taste Just like self-brewed! brew T is freshly brewed from the f inest leaf teas, herbs, and fruits, and bottled without using tea e xtracts or artificial additives. These iced teas taste like good tea is supposed to taste: natural and authentic. Create your individual iced teas with us. And take your choice: Unsweetened or sweetened, with sugar alternatives like agave syrup. Organic ranges available, too. Benefit from 145 years of tea expertise and our large assortment of tea specialities, herbs, and fruits, sourced from all over the world. Ready-to-drink iced teas from freshly brewed tea Their contributions are vital not only to their families' economic well-being but also to the overall success of Colombia's coffee industry. Despite challenges such as gender discrimination and limited re- sources, these women are instrumental in shaping the coffee sector, ensuring only the finest beans reach the market. The involvement of urban women in the coffee sorting process not only contributes to Colombia's coffee indus- try but also plays a significant role in the country's labor movement. Now that women are a critical part of the coffee workforce, they're more aware of labor conditions and have begun to advocate for labor rights. Today, commercial export processing has eliminated hand sorting and incor- porated modern technologies like optical sorters. In the specialty industry, manual sorting remains essential as many high-end coffee exporters don't have the resources for high-tech sorters that can adapt easily to different coffee lots. In many facilities, machines handle bulk defect removal, al- lowing skilled women to focus on the finer details that machines may miss. This integration of traditional expertise with ad- vanced technology has created a finer and more efficient sorting process while pre- serving the craft quality of specialty Co- lombian coffee. As a result, the industry continues to thrive, blending legacy crafts- manship with innovation to meet global market demands. Engineer Nelson Maya designed the roasting machines and the pneumatic coffee transport system at Tritocafé, a specialty coffee processing company in Bogotá. The facility has a hulling capacity of 1000 kg per hour and a roasting capacity of 200 kg per hour. Photo by Emilio Bonnet