I’ve got a short article in the March issue of Fresh Cup magazine. It’s not available online, but for those of you in the coffee industry, you should be reading Fresh Cup anyway!
It’s for the “Roaster’s Realm” column, and I wrote about roasting quality coffee at origin. Often you can’t get very well-roasted coffee in producing countries. There’s some striking irony when you are surrounded by lovely, green, growing coffee trees and drinking a cup of something that’s diner quality at best.
But things are changing. I interviewed three quality-oriented roasters I have worked with in three different countries (Guatemala, El Salvador, and Puerto Rico), and came up with some interesting results. Check it out.
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