😲 NO PUEDE SER que EXISTA esto en COLOMBIA!

😲 NO PUEDE SER que EXISTA esto en COLOMBIA!

Mm. Friend, if we get intoxicated, let it be from A3, let it not be alone. I realized we made a big mistake when we entered the coffee region. The three methods of drinking coffee or just use one. Ah, that’s cheating. I’ll answer at the end. The community of Río de la Plata was created, then. Eh, I love it. 10. Approved. Comments. Let’s see if we made an aberration. Welcome to a new video of Rolling Towards Freedom in Colombia. Dear friends, what a joy to be traveling through this country. We’re completing a month traveling through these lands on this second tour, so in reality it’s two months we’re completing, but well, with a small break in between, and we find ourselves in Finlandia, this small and colorful town located within the coffee region. And in this video, we’re going to do something that I think is extremely important to understand both the culture of Colombia and this entire area where we find ourselves in the coffee region: the complete coffee process. We’re still in this beautiful courtyard, the firefighters ‘ yard I showed you in the previous video, but now the scenery has changed. Look, there aren’t the Brazilian motorhomes I showed you in the previous video. Instead, we have two other motorhomes, one Argentinian and one Uruguayan. The Río de la Plata community was built, so I love it. And this motorhome we have here, this is an MB 180 with the roof up, which belongs to Vivo. Vivo is an Argentinian who belongs to Coronel Bogado in Santa Fe, and he’s been traveling alone in this motorhome for over a year. Since we’re lucky enough to have an Argentinian neighbor, I’m going to show you Ivo’s motorhome. How are you, Ivo? Everything’s great. We’re around here. I said right, where are you from? Yes, Coronel Bogado, uh, near Rosario, in the south of the province of Santa Fe, right next door. So if we call you Rosario, sorry, but we already know you’re not from there. No problem. You built this truck. Yes, I spent two years in the camperization process. From the moment I bought it until, well, you always keep doing things to it. Yes, obviously. It’s not eternal. It’s eternal, eternal. But well, until I went out on the road, I spent two years building it. Wow. And what we saw is that, just like us, you sent a grinder. Exactly. We cut the roof. Uh, like the fiberglass roof that comes for this truck, I can’t fit it because of the height. Of course. Uh, I opted for the sheet metal option, I kept the original roof, raised it, and made the entire periphery with sheet metal, so everything with sheet metal. Yes, everything with sheet metal. Wow. And how and but it has like a little shape. Of course. And the original part of the roof was cut to after the cab, and that was the one that was extended. All the uprights were extended, and then sheet metal folding was added. The window was added in the back. Oh, and then, well, there it is. Well, that’s where you get air, right? Nice air. Yes. I mean, since I don’t have a clear ceiling, I keep that and then, well, ventilation, nothing else. So here we are. Wow. You guys were a great inspiration for me when I was leaving for my trip. I mean, I watched your videos a lot while I was building it and then on the road too. How great. I hope some of the things we showed you or what not to do was helpful. No, even now I saw that you were working on the remodel, so now I want to go see how everything turned out. Oh, now we’re going to show you because it did change a lot. Well, let’s show you a little bit of your motor home, which I love. Well, this is the kitchen. Stove with a stove, which is rarely used, to be honest. For me, I mostly use the stovetop. Uh, it runs on hot and cold water. This is very important, the deep sink. Exactly. Sinks that aren’t deep are no good. Friendly advice, it should be like a normal house. The bigger the better. Well, here the issue of space, so depth is super important. Exactly. Heater for the cold, which hasn’t been used lately. Refrigerator. Oh, of course, because we saw you had the little exit out there. Of course, exactly. It’s like ours, right? Peltierno, right? Uh, of course, it has a freezer and a ball, but it’s 12 V too, just like yours . Oh, it’s there. Yes, it has a compressor and 12 V. The bed, if I sleep alone I leave it like that and if not, then… I sleep with someone, usually this extends outwards. It opens here, it has like a silu. It’s annoying me. No, yes, we can open it later. Yes, it can be opened. Yes, it extends about 30 cm outwards, so that allows me to gain about 30 cm on the bed more than anything. Look at that. And day. Ah, like that outwards. And do you lock it with something here? Yes. It even has a double canvas. And then those are 20, 30 cm that change a lot for a bed, for the footboards, or for someone tall. How cool. Yes, there it goes. And here you have the table. Here the table with the desk to work. Because tell me how you started working when you left to travel. The idea when I left to travel, uh, I was working for a company in Rosario, I’m a graphic designer and I worked remotely. So, I wanted to have a workspace because I was working many hours, sitting there. Of course. So, I had to have a good space to work. And what happened? And what happened was that on the road, I realized it wasn’t really what I wanted. I mean, you realize that with this lifestyle, you generally spend very little compared to when you live in a fixed place. uh, expenses are greatly reduced, and well, uh, and I didn’t connect with the people, with the places. I mean, I was kind of out of time from the trip. So, fellow travelers and travelers were telling me and getting me involved in the world of crafts and traveling, especially, uh, patching up fairs, sharing, which is really cool. So I tried to merge part of what I was, which was a graphic designer, making stickers and designing. And well, that started as something extra and then, well, it turned into something like now I’m mostly with that fair and then client, I mean, that job that originally involved a lot of hours here, uh, I quit, trained someone, left them in my position, and got out of the routine a little more, and now I’m adapting to this lifestyle, the van life, just like that, just like that. Yes. And oh, that’s why you have the printer. Yes. A little bit of everything. Look, I hadn’t seen this part. Of course, a little bit of everything. Well, and cont and it was another house. Aer, that’s it. Of course, right? This was, I mean, originally it was another bed for a third person, let’s say, but now it’s to store everything. Ah, it seemed to me like it was a bed. Hey, how good it is. Well, this is very good to keep in mind because there are people who maybe travel with children or want to travel with friends or whatever. What is this? One of these is an academy that grabs the profile of the truck, that is, the original one from the flatbed and with a hinge that’s down there, well, another bed was adapted. I mean, it was originally created for that, but since I travel alone and it’s becoming less common for people, uh, I have it here to store a bit of everything that’s part of the computers, crafts, and there we go. Spectacular. This, what is it? Uh, a This is a roof aerator, that is, it has an extractor. So, I turn it on from there just like from here and what it does is suck in air for when there are odors. Very good pull, pull. Yes, exactly. I have one here somewhere that’s mostly for food and then this is more for circulation too, which is needed. And is that a climate control or is it an air conditioner? Climate control. Uh, 12 V too, so there you go. I think it’s the same as ours. Yes, it’s the same. It could be a BPO, I don’t know. The same, the same, the same. So nothing, that’s for when it’s hot. Tremendous. Here you have saved space. Yes, this is the bathroom, right? With the shower. Ah, it’s a bathroom. Guard bathroom. Ah, with a pot, just like us. Pot. Uh, here’s the shower with hot water, with a heater. How’s that heater working for you? Good, good. I had to remove a large metal lid at the top because of the enclosure; I didn’t do much ventilation for the bathroom. Yes, because I’ve always had to because many people told me it didn’t work for them. So, of course, as a recommendation, for example, at the top, I removed the front lid so it would have more oxygenation, I mean, because they come very enclosed, if you have it, I mean, if you don’t have it open on the sides and so on, eh, but it works wonderfully. Well, that’s a good tip, I didn’t know that. So, great. You have Bachita there. Spectacular. The bathroom is quite spacious. Yes, quite a bit of mate, I’d say. Not a lot, but hey, it was a priority. Before leaving, I knew, and I mean, I’ve backpacked before in other circumstances, and the bathroom changes everything. I mean, one day you’re in a bad mood, something, you take a good shower, or you arrive exhausted, you take a good shower and it changes everything. It’s true. That’s it. I’m very much a team bathroom. And here we have the cabin that flips over, the passenger seat. It’s like a third seat. A cabin like ours, which is great, and you can close it off for privacy and also for light, right? Exactly. And then there’s also all the storage space here. Yes, from here all the way to there. Oh, right, because it’s all this space. Of course. It’s huge, all of that is stored. Very good. I mean, you store most of your things there. Everything for clothes, and here everything for kitchen and food storage. Well, down here I also have a ton of other stuff. Ah, the thermals, everything electrical, the installation and well, everything and then this whole thing downstairs is all the trunk too, I mean, there I have the bike, I have a lot of things that we don’t use there now, but then when you get to the beach you want to take out some lounge chairs that… Of course, you open the other side, I access through the trunk, the two doors and there’s the fair table, a lot of things. Spectacular, spectacular. How long have you been on the road? You told me, uh, living on the motorcycle for a year and two months now. And then, you made other trips before. Yes, before I backpacked, I traveled with another smaller vehicle that before the construction was good, also some nice routes. Look how great. And what do you say about traveling alone, right? Because there are a lot of people who are so afraid of traveling alone. How do you handle it? Look, for me, I mean, traveling alone would be completely different from traveling on vacation alone. Yes, I’ve done that too, and it seems very different to me. You’re never alone, you have to know that, you’re never alone where the traveling community is always welcomed, I mean, in every area, whether it’s motorcycle traveling, bicycle traveling, the motors are spectacular. And nothing, for me, finding oneself, uh, feeling fulfilled in a lot of things, getting to know oneself, I mean, opens up a lot of things that one doesn’t realize, when one is in a routine or in everyday life, the capabilities one can have, uh, the tools one was trained or acquired in circumstances one doesn’t have in everyday life, and on the road, one really sees things one didn’t see before. Yes, which are completely atypical for traditional life, let’s say, right? Exactly. How spectacular. And what would you say to that person who wants to travel but doesn’t get the courage because they’re alone and says, “No, I’m waiting for a partner to go traveling.” No, I want them to be brave. I mean, if they don’t have the chance to buy a vehicle, they don’t have the possibility. It’s about finding a way, there’s always a way. As I said, I started with Backpack Hostel, which was a truly spectacular stage for me because you meet a lot of people who are in the same situation as you. And nothing else, open up to discovering new things, not being afraid, exploring and getting to know yourself, for me. I mean, don’t be afraid and don’t doubt or wait for the right moment to have everything, because otherwise you’ll never get out. I mean, the key for me is to go out and then you’ll get to know yourself and see what you like and what you don’t, and that passion will come and then everything will emerge. It’s like that. Excellent. Excellent. Igo, thank you. You were great inspirations for me, as I said, and that’s why, I mean, even the engine and all that. It was a very long stage that you might not know, but well, that’s how it is. I mean, you had to work, you were busy with a lot of things, but now you enjoy it in a different way. But before that, it was also fabulous because it was the awakening of everything else. Of course. And they’re different things that give you different experiences, and you learn different things. I loved it. Thanks, please tell me your Instagram. I’m Alma Nómade on Instagram, without the final e with the underscore. Uh, we’ll see later if you want to go to the back. Uh, nothing, if you want to join me. I’m not a big content person, but now we’re starting to give it a little bit. more of a ball on the subject of the re and of each place. So we go there on Instagram we are like soul. Spectacular. And now we are going to share something. The little house. A luxury, we are going to make some choripanes with a Creole sauce that we don’t have rum, but an almost Creole, an almost Creole sharing here with our We have a guest, look, our friend Ivo here and we are going to make a toast and I don’t. Give me so we can toast. Now yes, cheers to the meeting. Just like that. Argentine motorhomes. A luxury, girl. Enjoy. Mm. Look what this is. Garlic, onion, tomato. It doesn’t have bell pepper, but it has oregano, oil, salt, and vinegar. My old lady taught me this way. This would be an Argentine Creole to put on the choripan, which is a Colombian sausage that we are going to be trying for the first time. Of course, it’s not like we went to the butcher shop and bought a chorizo hook or six sausages. Here we had to go to the supermarket to identify it and not buy sausage because they almost bought sausage. Almost . But we couldn’t. Oh, I can’t see anything. Here, here. This one, you can see it here. Okay, now we’re going to open it anyway, but I want to show that it’s Santa Rosano, the chorizo. Santa Rosano, because we had grabbed an Antioquian one and left it. We grabbed this one. Let’s see. Our first Colombian chorizo is going to be. We grabbed it mainly because you can see the cut of the bacon, the meat. The others were made more like sausage, they looked like sausages. So, friends, if we get food poisoning, let it be A3, don’t let it be on your own. How strange it is. Something I find extremely curious is that they put a kind of bag, a little plastic wrap on the chorizos so they don’t destroy them. No, it doesn’t surprise me, we’ve seen it before. The idea is always to try to avoid finding this, but you know, we always make mistakes. But again we’re using plastic, dude. The shell. But, uh, I don’t know, it seems really strange to me. Could it be that it’s something natural and that’s what it’s used with? Put it in. It’s natural casing. Someone, please put it in the comments and explain to us if this is removed or if it’s, uh, a casing. Go peeling the chorizos, dude. Of course, it seems really strange to me , and it also gives me the impression that they’re going to destroy them. If it is, it’s cooked with that, you eat it and you don’t die. Please put it in the comments, so we all know. If we were doing it wrong, well, it’ll be too late, but next time we’ll know. [Music] The first choris came out. I don’t know if it’s eaten like this here or like the bandeja paisa that I saw being eaten on a plate. But anyway, we’re going to eat it, the Argentinian one. Criollita with the criolla and the chorizo without skin. We did something terrible. I don’t know. We’ll find out. We’ll find out. Let’s try it. Enjoy, guys. Enjoy. Go for it. [Music] You went too far, beautiful. Toasted bread. The criillo is delicious. Even though it’s missing the bell pepper. Very good. I loved it. 10. Approved. I really liked the Colombian chorizo. Of course, it’s different from the chorizo we’re used to eating in Argentina. In fact, even the shape is different and we don’t even know if we made it right or not. But eh, I think it’s very tasty. The seasonings are different and I liked it, I really, really liked it. Approved the Colombian chorizo and I’ll read them later in the comments to see if we made a mistake removing the skin. I’m going crazy. What Juan bought at the supermarket. No, no, no, no, no, no. Look what this is. I saw it and it caught my attention because I said, “No, this can’t be true. Because beyond our differences, there are things we share. Like in Argentina we ate a lot of quince jelly with a lot of cheese. Vigilante is dessert vigilante, quince in Argentina and cheese. Guava jelly if I’m not mistaken. Exactly. The most unusual thing for me is that they sell it like that so that you, I don’t know, buy it and eat it on the street. It’s a snack, right? It’s a tremendous snack. Between the choripán and this. We’re already in Argentina. Gosh. Well, things that are quite similar to our country. Similar of course, they’re not the same because this is not the same as the quince jelly that we eat in Argentina, quince jelly, because it has like a layer of sugar. Oh, no, more crunchy. It’s different. It seems even sweeter to me. It’s quite cloying to me, which is why I think the proportion of cheese and sweets is just right, because it needs a lot of cheese to compete with all the sweets. I really liked the dessert, which is like the Argentine vigilante. I don’t know if I’d like just the sweets because I find them very sweet and all that stuff is cloying to me, so, with the cheese, I liked it, I liked it a lot. Good morning, good morning. A new day in the life of a rodontero. We’re drinking coffee, a hot coffee, as they say here, because today we’re going to really learn about the process that takes us to this, to the cup of coffee. So I’m very, very excited. We’re going to rest and then get ready to go. Yes, we’re going to visit a house that has instant coffee, right? A farm where the entire coffee-making process is done. It’s not like in Argentina, where we have coffee that isn’t the best, but we’re used to drinking fake coffee. Yes, yes. The truth is, there really is a big difference. This one is from the coffee-growing region. Oh my goodness, how delicious it is. We came to Café Tour La Palma for our first coffee experience. From the office in central Finlandia, we took the boat and arrived at this place where we’re going to begin this tour. We were greeted with the typical mountain coffee, traditionally made with panela water because it’s sweet, and panela water was used to sweeten it. Julián told us a little about the history of Finland, its Basque tradition, which is what gave rise to those characteristically colorful facades of Finland. The fifth is culture. That’s why we still have Basque culture in Finland, like the colors on the houses. In ancient times, the Basques painted their houses blue for working at sea. They were fishermen on the river; their houses were red for working with animals; they were hunters. Yellow and green were for the farmers, the alquitos. Nowadays, there are so many colors and so many professions, it’s impossible. That’s why everyone has a guilt, remembering history, remembering guilt. The La Palma farm has a coffee tradition of more than 100 years, and on this farm, they don’t use agrochemicals. They make their own compost and liquid compost for plant nutrition . This is where our coffee process begins. This is compost and soil. Then we’re going to put in a coffee seed, a grain. We put it in superficially and then we’re going to wait two months for a flower, a coffee, to sprout. What would the cycle be like? From the flower to a green bean, it’s going to take four months. From green to red, it takes two more months. We’re going to put it in our mouths to savor it. It won’t taste like anything you imagined. Let’s see, just suck it. That sweetness is sweet. Don’t wait, please. Those two, those sweetness are called musilage. Mussilage, like the one in chocolate, like the one in [ __ ], and we use it to ferment coffee. Coffee needs to be fermented for it to be highly concentrated. I love this excursion. Everything we’re learning, Julián’s patience, and his ability to share every detail. It’s truly unmissable. Ah, the ball. What is that? It’s radia. Beautiful, like a caterpillar. Look how pretty. Oh, it’s tiny. That’s the river you can hear, can’t you see? Down there, a farmer climbs those mountains on his back with 30, 40, 50 kg of coffee. We’re halfway through the process, guys, for a small cup of coffee. Behind a good cup of coffee, we’re going to find two years of work. It’s amazing how we’re starting to realize how much it costs to make that cup of coffee that we drink so much every day. For God’s sake, I’m going to kiss every cup of coffee I drink, because it really is hard, hard work, not for everyone, not well paid, as Julián has already said, but it’s impressive. My respects to all coffee drinkers. If you drink coffee brewed with bad water, you drink coffee and run to the bathroom. This machine will separate the coffee from the skin by pressure. It’s so hot in here. You can dry the coffee, you can mash it , no problem. Don’t worry about the coffee, it’s no problem. We put the coffee in here, we bring it up wet, and every two hours, 6 in the morning, 6 in the evening, we mix it. So that it’s homogeneous. All the moisture in the coffee escapes through those windows, which is why there’s no condensation here; it’s always dry. The temperature can rise from 42 to 46 grams. Pasilla, parchment, green coffee. The farmer dries the parchment regularly and takes it to the corporation to sell. The corporation mixes all the parchments and then removes the skin and exports the green coffee. Colombia exports green coffee without the skin. I use a machine to remove the skin and then roast my coffee. What’s my coffee recipe, guys? It’s no secret. 10 kg of that green coffee goes into an ordo that’s in constant motion. For one hour and 20 minutes at 85ºC. First, we smelled the already roasted coffee beans, and then he told us we had to try one, chew it, and eat it. You have to eat one, right? You have to eat one. He adds nothing. With any coffee method, any coffee method you have at home, it’s not washed off. We can’t add soap when washing. Soap alters the flavor of the coffee. Only water. Yes, only hot water for cleaning. And before making coffee, we’re going to preheat it. We’re going to put hot water on the elements. I was saying it’s like a ceremony, but if the Chinese have a tea ceremony, then we should have a coffee ceremony. What does it matter? Right? [Music] Guys, so we’ve had two years of work on that little plate. Same coffee, same grind, different system, different sensation. Okay. And we’re going to smell it. It’s called the first nose. We close it and smell it. Okay. And we’re going to drink it. That’s called the first nose. [Music] Boiled coffee is a lost coffee. With a cloth filter, it’s not like you put the coffee in the filter and then the water, it’s put directly into the pot. It’s going to sit directly in the pot and then you filter it. We’re doing everything wrong. One way, the other, backwards. We go back. Yaten, learning a little about this process that results in coffee, the second most consumed beverage on planet Earth, was wonderful. And the craziest thing of all is that with the same coffee bean, the same grind, but a different filtration method, you get a completely different flavor. Julián prepared La Palma coffee using three different filtration methods, and the result was truly surprising, very different. A single coffee, a single grind, and a different sensation. Tremendous. That’s not coffee. Oh, I finally have to ask, guys. Can she have liquor? Yes, she can . Yes, of course. She can, and she wants to. She already wants mine. Give me hers and the “Very well.” You didn’t answer. Which one do you drink? Well, mine. I like the third one. The third strongest. Yes, the strongest is the one I drink every day. That little cocktail is called La Palma. Perfect for cold nights, sore throats, romantic lasches. Yes, lemon from that tree over there, very cool. Then we’re going to add two shots of espresso, guys, of liquor. This is a shot, a shot, a shot of white. You can smell it. Hey, shot. Boom. Cheers, my friend. Cheers. I made a splash here because of the lemon, but Julián told us that of course the lemon makes it so you can’t taste the alcohol, which is why it’s a dangerous drink. What a great tour we just took. I’m fascinated with everything we learned. We discovered we do everything wrong because we prepare the coffee very poorly, but it’s great to learn how to do it well, to learn how to savor it. How spectacular. And we took some things with us because we obviously bought coffee from here, where else are we going to buy it? And also as a gift for Mom, and here I 100% recommend this excursion, this tour. I’ll leave the contact number here so you can talk to Julián and make a reservation. I really loved this tour. Now I realize we made a huge mistake, and since this is a community service, I’m going to tell you about it so you don’t make it again. When you enter the coffee belt, you’ll enter from the south, of course, and you’ll surely come to these towns because Finlandia is considered the most beautiful town in Colombia. When you come here, the first thing you have to do is this tour. You don’t have to take the walk through the town with… No, no, no. The first thing you have to do is this tour, because from the moment you hear everything… Julián’s story, which explains, on the one hand, how coffee came to be, but also the origins of Finland as a people, and there he begins to explain the reason for the colors on the facades, etc. From that moment on, you understand everything, and when you walk through the town, you see and comprehend what you’re seeing. So, I recommend the tour first and then everything else so that when you go out for a walk through the town, you can understand what you’re seeing. I’ll read you in the comments below. So, tell me what you thought of this whole video, and I ask you please don’t kill us with your comments about the chorizo, because we got this idea that they’re covered in plastic from the fact that here in Colombia, Vienna sausages come wrapped in a little plastic wrap that you have to remove to be able to boil them, cook them, or whatever. So that’s where we got that idea. But anyway, if it isn’t, we’re learning, so don’t kill us. And with that, I’m going to end this video. I’m going to send a heartfelt greeting to Mauri and Estelita. Thanks for the message. A big kiss to you all. If you want to participate in the heartfelt greeting, you have to leave a message below this YouTube video. Thank you so much for watching the video ads, for leaving your likes, and for those beautiful messages. You guys are the best. We’ll see you very soon in the next video. We love you. And your liberation, which is my liberation, rolling towards freedom. M.

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