NPR Clip On Coffee
yesterday, detailing how there is more and more interest in quality coffee.
A little over the top for me, with a Somali coffee described as having "nuances of citrus" and a Guatemalan cup with a "fungal taste, reminiscent of mushrooms".
It sounded like a room full of wine dilettantes (none of whom knew what they were talking about).
My point is, there is going to be an increasing market for a primo bean, at a premium price. One piece of the program was a tasting of Guatemalan beans from the same finca, but picked at a lower, and then bean picked at a higher elevation. Same farm. The taster claimed he could easily tell the difference.
This gives a serious grower, someone who understands that the tress need to be drained in the rainy season, irrigated in the dry season, properly spaced, pruned and fertilized, ---an advantage over most of the coffee currently grown in Nicaragua, which is commodity coffee.
Beyond a really good bean, -- branding, (romance - think that guy with the burro from Colombia) and marketing ("my beans are organically grown, pruned by the light of the full moon, and picked by fair-trade orphans who lost their parents in the Sandiista revolution"), and marketing: having some hot Nicaraguan girl like MayBelle calling on the independent roasters.
I'll worry about the historical time-line later. How can I miss?