b'UrbanTo UntamedColombiaCOLOMBIAColombia In Colombia, coffee is enjoyed as tintoa simple, mild black coffee thats brewed using the drip/percolator method and sweetened with panella (an unrefined brown sugar). High-quality Colombian Arabica coffee, exported the world over, is grown in the mountains, in rich volcanic soil, under optimal weather conditions.COSTA RICATraditionally, Costa Ricans made coffee using a chorreador (stand) and coffee sock (filter), though since 2015, the vandola has also become popular. The vandola is an artisanal pour-over brewing device made of ceramic, and inspired by pre-ColumbianCosta Ricaart. Costa Ricas simple, cheap street coffee is the caf tico. For high-quality single-origin Arabica coffee, head to PHOTOS: ANNA SUROVKOVA ON UNSPLASH (COSTA RICA), JUNO ON UNSPLASH (DOMA COFFEE),QINGQING CAI ON UNSPLASH (COLOMBIA), VLAD D ON UNSPLASH (LEAVES) one of the third-wave cafs in San Jos where micro roasters bring out the best of regional coffee varieties.IndiaCosta Rica IndiaINDIAIndian filter coffee or kaapi is a beloved beverage in southern India. Brewed using a cylindrical, metal coffee filter, the coffee percolates very slowly to produce a concentrated decoction. This concentrate is mixed with hot milk and sugar, creating a robust, flavourful beverage thats served in a metal glass (tumbler) with a davara (small, deep saucer). To make it frothy, the coffee is poured from the tumbler to the davara, back and forth from a height.34\x1a HAYES JARVIS'