Monday, September 10, 2012

Sortin' for Dunkin'

From my travels to the coffeelands of Nicaragua, I have learned that there is a market for every bean. From planting to pruning to harvest, and through the many stages of drying, milling, and roasting, coffee beans in are sorted.

Several years ago, I was with students on a sorting area at Selva Negra when a student asked what would happen to the rejected beans. "Dunkin' Donuts" was he answer, only half in jest. This came to mind while I was hand-milling pergamino coffee that was from Finca Mil Flores in Nicaragua. Among the many excellent beans, I noticed one inferior bean, enough to ruin a batch -- or to start a perfectly normal batch at DD.

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