This is a little of what I was going for with yesterday’s post.
Another thing we’ve learned is that making great coffee takes hard work, sustained over time. Coffee takes years to mature, and months to harvest, prepare, and export. Every coffee is a labor of many hands- either a number of farmers working cooperatively, or employees on a farm working together on a shared goal. Often, dry-millers and exporters are culturally and politically different than farmers, but all need to work closely together in order to do coffee well, and need to work closely and cooperatively if the coffee has any chance of being great.