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Wow. It has been quite a while since my last post. Lots of water under the bridge. In fact, I think some empty chairs, a few pieces of lumber and some garbage floated past the bridge during flood stage in that time too...
Andrew and Kathleen, and son Zach, are off to Costa Rica tomorrow to meet with the Juan Leon and family, and visit their farm that produces our great Costa Rica Heredia El Tigre de Barva coffee that we exclusively import. I am jealous of his nice opportunity to travel to such a fun source country and to meet with a true "OG" in the Costa Rican coffee biz. I would accuse him of making me go to the, shall we say "wilder" origins, like Papua New Guinea, if he hadn't traveled there after me. Wait a minute, could he have sent me there first to ensure his safe travels later? I wish the family safe travels and a great time in a wonderful Central American country.
The coffee market has been in recent spike due to shortages in Colombian coffee shipments. It has been said that Colombia oversold their crop and then, what would you know, the crop also came in 40% short. Prices for Colombians surpassed those for Kenyas for a period of time. No fun for the unprepared or those who are contracted to sell 100% Colombian who weren't hedged... The price run settled a bit, but everyone jumped on board and suddenly diffs on Centrals were spiking too. Time should settle the market, but this shows me, yet again, that the commodity market waits for nobody. When it goes up, it goes up. You can't argue with a shipper or they will go to another buyer and you will stand empty handed.
I managed a quick day trip to the Las Vegas CoffeeFest in June. I flew in from Burbank at 10am and grabbed a quick, over-priced cab to the convention center. I waited excitedly for the exhibition floor to open and then, when the ribbon was cut, poured into the show and went directly to the first aisle to begin my quest for all things coffee. After what seemed like a few minutes, I disappointingly arrived at the end of the exhibition floor some 46 minutes later. And, to make matters worse, I had stopped at numerous vendor booths, consumed numerous cups of espresso, and talked with at least 10 people I knew and had run into. What I am saying is, "What a totally disappointing show!" If I had not been able to enjoy two fantastic espressos made by the grandmasterflash, Phil Hand, of The Supreme Bean, I would have to call the show a total waste of my time and money. I got to talk with many fellow importers there, and the repeated topic concerned how poor the show was, both in terms of exhibitors and with attendees. I guess the economy was showing its strength (read: weakness). In any event, by 4pm, I had made my way around the show floor at least 5 more times and left for the airport. I caught an earlier flight back to Burbank, and sat on the plane with Phil Hand discussing all things coffee. He is quite the intellect who knows his coffee, and the flight arrived in Burbank way too fast, as I was enjoying our discussions immensely. I now think that the flight home was worth the show!
Hope you are all well and enjoying every last drop of some very good coffee somewhere.
Wednesday, July 1, 2009
Friday, January 16, 2009
Numbers and Scores - All a Bore...
What do I have to say about this number stuff? Let's see. Many number stories have made it to the so-called news these days. Numbers reflecting everything from consumer confidence to bailout amounts, from our plunging 401K balances to frigid survivors of NY plane crashes. We even hear of numbers with respect to coffee. Usually represented as, this coffee scored an 84 or an 88 or, by God we gotta have it, a 94! It must be so much better than the other coffee that"only" scored a 93! Really? I say knock it off already.
I have always had an aversion to ascribing a number to a coffee. And, I have had many, many discussions with importers, roasters and aficionados about numbers and what the hell they really mean. I ask the question: Do you score the steaks, hamburgers, corn, grapes and bread you eat? Do you score your kids? Your friends? Why not? I have heard that coffee has been compared to wine and we all know the oenophiles who ascribe numbers to various valuations of wines, so why shouldn't we in the coffee business use similar numbers too? Because it can cause trouble, misunderstanding and confusion (and damn it, why do we have to copy them anyway). And it does nobody really any good. There, I said it. Prove it you say? OK.
I will go out on a proverbial limb and say that it is extremely rare that we here at Vournas Coffee ever score any coffees with numbers. Yes, you heard me. I can't, off the top of my head, ever recall any as I write this, in fact. Reason being: it takes a cupper to an analytical and mathematical equation; a place where the quest for the right number designation supersedes how you are actually experiencing the coffee with your "I enjoy a great cup of coffee" head on straight. It takes a cupper away from the tasting/physical/comprehensive assessments that your brain makes regarding tastes. May I liken it to making love? Do we enjoy the feeling and the beauty of a wonderful time with someone we love or should we begin looking to discern between a kiss and embrace that is, say, a 7 or an 8 or a 9 on our "scale" compared to last time or our last lover?
At Vournas Coffee, we cup all of our coffees and generally have a full table of regionally offered coffees from which we are cupping to choose what we will buy and carry for our valued customers. While they are often somewhat similar in taste, they are usually somewhat of a far cry from each other for those of us who cup coffees daily. When "ties" exist on practical taste (the few that do really occur) we re-cup those "tied" coffees against each other directly without others there to allow total concentration on coffee quality - NOT NUMBER DESIGNATIONS! You see, your customers will usually not drink their coffee and ascribe a number. They will drink it because it tastes better than that available at the store down the block! Does a number 91 taste good? How about a number 91.5? Better? Noticeably so? Give me a break.
First off, if you rely solely on numbers, those numbers are yours and yours only. Everyone has their own distinct favorites, likes and dislikes. Those numbers are in your mind unless you do daily calibration exercises to ensure that your cupping buddy who had a garlic pizza last night is tasting the same things as you who enjoyed a cup of fresh and mild chicken soup. Health conditions, sinus conditions, foods previously eaten all have their detrimental taste affect. Certain organizations which Andrew and I have been involved with, such as Cup of Excellence and PCCA Cupping Competition, utilize scoring sheets which require the application of numeral representations of quality and taste profiles (an 8 in body, a 9.1 in acidity, for example). Those are useful only when you are (a) calibrated with one another and, (b) cupping 51 samples of Nicaraguan CoE coffees all of which were nationally ranked as 84's or better. But, as a general rule, that doesn't really happen in a roaster's shop or an importer's lab.
Numbers are also difficult to make heads or tails of because independent cuppers each have their own individual idea of what makes a perfect cup of El Salvador bourbon coffee. What does a scored 100 taste like. I have never had one, have you? And if we haven't, then how do we know what is a 96?
And then add in years or months between rated cups. Oh boy, now you are slipping into my trap. If a certain coffee was rated a 90 eleven months ago, how do you compare it to the score you ascribe to it now? What has happened in your mouth in the 11 months since?
I guess the bottom line to my idea is, do you like the way your coffee tastes? It has GOT to be about that. For your customers, you list coffees by region, type, roast, flavor profile - you don't list them by number designations (a 91.3, a 89.1). They want to know of the terroir, the luscious taste that is a beautiful coffee, the mouthfeel that, like carmel syrup, coats your tongue and smoothly runs down your throat making you feel like royalty. They want to know about how it will taste black or with a splash of milk, maybe over ice, whatever and however they drink it. Coffee is an experience that is so unbelievably amazing and exciting. It is ever so able to reflect slight changes in roast preparation, drink variables and of our life lived while drinking it.
Let's not bore people with numbers. LET THEM DRINK GOOD COFFEE AND ENJOY!
I have always had an aversion to ascribing a number to a coffee. And, I have had many, many discussions with importers, roasters and aficionados about numbers and what the hell they really mean. I ask the question: Do you score the steaks, hamburgers, corn, grapes and bread you eat? Do you score your kids? Your friends? Why not? I have heard that coffee has been compared to wine and we all know the oenophiles who ascribe numbers to various valuations of wines, so why shouldn't we in the coffee business use similar numbers too? Because it can cause trouble, misunderstanding and confusion (and damn it, why do we have to copy them anyway). And it does nobody really any good. There, I said it. Prove it you say? OK.
I will go out on a proverbial limb and say that it is extremely rare that we here at Vournas Coffee ever score any coffees with numbers. Yes, you heard me. I can't, off the top of my head, ever recall any as I write this, in fact. Reason being: it takes a cupper to an analytical and mathematical equation; a place where the quest for the right number designation supersedes how you are actually experiencing the coffee with your "I enjoy a great cup of coffee" head on straight. It takes a cupper away from the tasting/physical/comprehensive assessments that your brain makes regarding tastes. May I liken it to making love? Do we enjoy the feeling and the beauty of a wonderful time with someone we love or should we begin looking to discern between a kiss and embrace that is, say, a 7 or an 8 or a 9 on our "scale" compared to last time or our last lover?
At Vournas Coffee, we cup all of our coffees and generally have a full table of regionally offered coffees from which we are cupping to choose what we will buy and carry for our valued customers. While they are often somewhat similar in taste, they are usually somewhat of a far cry from each other for those of us who cup coffees daily. When "ties" exist on practical taste (the few that do really occur) we re-cup those "tied" coffees against each other directly without others there to allow total concentration on coffee quality - NOT NUMBER DESIGNATIONS! You see, your customers will usually not drink their coffee and ascribe a number. They will drink it because it tastes better than that available at the store down the block! Does a number 91 taste good? How about a number 91.5? Better? Noticeably so? Give me a break.
First off, if you rely solely on numbers, those numbers are yours and yours only. Everyone has their own distinct favorites, likes and dislikes. Those numbers are in your mind unless you do daily calibration exercises to ensure that your cupping buddy who had a garlic pizza last night is tasting the same things as you who enjoyed a cup of fresh and mild chicken soup. Health conditions, sinus conditions, foods previously eaten all have their detrimental taste affect. Certain organizations which Andrew and I have been involved with, such as Cup of Excellence and PCCA Cupping Competition, utilize scoring sheets which require the application of numeral representations of quality and taste profiles (an 8 in body, a 9.1 in acidity, for example). Those are useful only when you are (a) calibrated with one another and, (b) cupping 51 samples of Nicaraguan CoE coffees all of which were nationally ranked as 84's or better. But, as a general rule, that doesn't really happen in a roaster's shop or an importer's lab.
Numbers are also difficult to make heads or tails of because independent cuppers each have their own individual idea of what makes a perfect cup of El Salvador bourbon coffee. What does a scored 100 taste like. I have never had one, have you? And if we haven't, then how do we know what is a 96?
And then add in years or months between rated cups. Oh boy, now you are slipping into my trap. If a certain coffee was rated a 90 eleven months ago, how do you compare it to the score you ascribe to it now? What has happened in your mouth in the 11 months since?
I guess the bottom line to my idea is, do you like the way your coffee tastes? It has GOT to be about that. For your customers, you list coffees by region, type, roast, flavor profile - you don't list them by number designations (a 91.3, a 89.1). They want to know of the terroir, the luscious taste that is a beautiful coffee, the mouthfeel that, like carmel syrup, coats your tongue and smoothly runs down your throat making you feel like royalty. They want to know about how it will taste black or with a splash of milk, maybe over ice, whatever and however they drink it. Coffee is an experience that is so unbelievably amazing and exciting. It is ever so able to reflect slight changes in roast preparation, drink variables and of our life lived while drinking it.
Let's not bore people with numbers. LET THEM DRINK GOOD COFFEE AND ENJOY!
Wednesday, December 10, 2008
Christina and the Yellow Ball
I have some great news to report on our part-time employee and daughter, Christina Vournas. Christina recently signed a National Letter of Intent to play water polo for California State University Monterey Bay in Seaside, California (just north of Monterey). Our office is proud of her and as her dad you know I am too! Although she will be leaving us in August 2009 for college, I am sure she will be back in the office at some point on her breaks from school. Here is a link with press info from the university if you are so inclined. http://www.otterathletics.com/news/2008/12/3/WWP_1203085528.aspx
Wednesday, December 3, 2008
Another Year in the Rearview Mirror
It is hard to believe that another year is closing on us. It seems like this one went past much faster than all that have preceeded, and that is not all as bad as it sounds. Not to be a Hallmark card philosopher, but the passing of a year gives time for reflection. If you get a free moment to ponder your world you can ask some good, hard-hitting questions (much harder than those asked on, say, 60 Minutes). Questions like: "Why am I doing things this way?", "What do I want to accomplish this coming year?", and "Am I making a difference in anyone's life but my own?" You don't have to email anyone your responses or even whisper your answers to the person next to you. I tend to answer those questions in my head, and the answers tend to stay there forever but often the actions necessary to effect the answers physically manifest themselves. Somehow, and in some way.
The holidays are a nice season to reflect on these and many other questions. Many of us spend more time with family around the holidays than at other times of the year. The kids are on break from school; the family is in town for a visit; the crew in the office or shop seems to be smiling more, filled with ideas of coming holiday parties and fun times. People are often happier and they show it. It is a time of year for appreciation of others. That makes a healthy environment for self-question and self-answer. It is healthier because we are more relaxed. Yes, I can hear some say that the holidays are not a good time for that. They would argue that the holidays are filled with gift anxiety, busy stores, grumpy shoppers, and financially stressed shoppers, and they have a point. But, I would argue that all those things, the grumpiness, the stress and the anxiety, "belong" to others, and to self-reflect is possible by being in tune with yourself and tuning out the "others" and the stresses of the day.
I spent many years before I entered the coffee business in the federal public sector. I worked for alot of people over those years, many of whom should never have been supervisors. Their manner of dealing with their subordinates left quite a bit to be desired and if they were anything they were mostly organized against change in any way even if it was for a more efficient agency or easier working conditions. Not a tremendously introspective bunch in my recollection. By trying to be more introspective and using this time of year wisely I think I can answer some of my questions and clear the way for action to replace thoughts, and hopefully benefit my own future as well as the futures of those people whose daily activities involve me in some way.
Many of us wish to have a positive influence on today's major problems. I believe it is hard to see tangible results from our individual efforts on the big stuff; problems like malaria, world hunger, and freedom in oppressed countries. That is not to say that we should stop in those efforts, but making a difference in those issues requires, unless you are Bill and Melinda Gates, many, many people joined in a common effort. It is, however, easy to see real results from tackling smaller problems, and working together from that point on the bigger issues. It is easier, for instance, to see results from helping build a Habitat for Humanity home than it is to donate $50 or $500 to stop world hunger. It is also more personal. By helping to solve the problems close to home we extend ourselves, who we really are, in an unselfish and vulnerable way. By solving little problems close to home, the overall problems in the world are lessened to a degree. To those of you who give, my hat is off to you. And in this season, you are living the spirit.
The holidays are a nice season to reflect on these and many other questions. Many of us spend more time with family around the holidays than at other times of the year. The kids are on break from school; the family is in town for a visit; the crew in the office or shop seems to be smiling more, filled with ideas of coming holiday parties and fun times. People are often happier and they show it. It is a time of year for appreciation of others. That makes a healthy environment for self-question and self-answer. It is healthier because we are more relaxed. Yes, I can hear some say that the holidays are not a good time for that. They would argue that the holidays are filled with gift anxiety, busy stores, grumpy shoppers, and financially stressed shoppers, and they have a point. But, I would argue that all those things, the grumpiness, the stress and the anxiety, "belong" to others, and to self-reflect is possible by being in tune with yourself and tuning out the "others" and the stresses of the day.
I spent many years before I entered the coffee business in the federal public sector. I worked for alot of people over those years, many of whom should never have been supervisors. Their manner of dealing with their subordinates left quite a bit to be desired and if they were anything they were mostly organized against change in any way even if it was for a more efficient agency or easier working conditions. Not a tremendously introspective bunch in my recollection. By trying to be more introspective and using this time of year wisely I think I can answer some of my questions and clear the way for action to replace thoughts, and hopefully benefit my own future as well as the futures of those people whose daily activities involve me in some way.
Many of us wish to have a positive influence on today's major problems. I believe it is hard to see tangible results from our individual efforts on the big stuff; problems like malaria, world hunger, and freedom in oppressed countries. That is not to say that we should stop in those efforts, but making a difference in those issues requires, unless you are Bill and Melinda Gates, many, many people joined in a common effort. It is, however, easy to see real results from tackling smaller problems, and working together from that point on the bigger issues. It is easier, for instance, to see results from helping build a Habitat for Humanity home than it is to donate $50 or $500 to stop world hunger. It is also more personal. By helping to solve the problems close to home we extend ourselves, who we really are, in an unselfish and vulnerable way. By solving little problems close to home, the overall problems in the world are lessened to a degree. To those of you who give, my hat is off to you. And in this season, you are living the spirit.
Thursday, October 23, 2008
New Shipment PNG Cups Outstanding!
Good day everyone. I am skimming the ground after cupping some pre-ship Papua New Guinea Purosa Estate conventionals, FTO A's and the most fantastic Peaberries I have ever tasted! I am so excited about the Peaberry shipment. This year's Peaberry crop from the Purosa Estate was extremely small. I think that must have had its effect on the bean, because this Peaberry bean kicks ass! It is so filled with jammy fruit and chocolate, with a carmel syrupy texture that it blew me away...Just blew me away...!
The amazing Peaberry is ready to ship, and we are only able to get 13 bags. Yes, just thirteen bags...If you have interest, please let us know and we will get you a bag, two or all 13 if you are so inclined. Be fast, be furious on this one. There is no stretching the imagination on this Peaberry. It will sell, your customers will thank you, and you will remember this bean for a long, long time! I sure as hell will. (Maybe there will only be 12 available, as I may buy one for my personal stash...)
The Purosa Estate A Conventional has a nutty body with overtones of chocolate and almost a berry-like fruit. A wonderful shipment with fantastic cupping tastes. Available in good quantities for those of you conventional coffee hunters.
The FTO Purosa A - from the HOAC coop is available in plentiful supply. It is very similar to the conventional in the cup, except it is organic certified. Slight cupping differences would be a woody nuttiness that balances beautifully with the chocolate and fruit.
You will be very pleased with any of these A's (organic FTO or conventional) on your offer boards, your cupping tables and your home coffee makers/espresso machines. You will be tasting a coffee rarity and a truly out-of-this-world shipment if you go for a Peaberry bag.
Call us with your interest, when they are gone they are gone.
The amazing Peaberry is ready to ship, and we are only able to get 13 bags. Yes, just thirteen bags...If you have interest, please let us know and we will get you a bag, two or all 13 if you are so inclined. Be fast, be furious on this one. There is no stretching the imagination on this Peaberry. It will sell, your customers will thank you, and you will remember this bean for a long, long time! I sure as hell will. (Maybe there will only be 12 available, as I may buy one for my personal stash...)
The Purosa Estate A Conventional has a nutty body with overtones of chocolate and almost a berry-like fruit. A wonderful shipment with fantastic cupping tastes. Available in good quantities for those of you conventional coffee hunters.
The FTO Purosa A - from the HOAC coop is available in plentiful supply. It is very similar to the conventional in the cup, except it is organic certified. Slight cupping differences would be a woody nuttiness that balances beautifully with the chocolate and fruit.
You will be very pleased with any of these A's (organic FTO or conventional) on your offer boards, your cupping tables and your home coffee makers/espresso machines. You will be tasting a coffee rarity and a truly out-of-this-world shipment if you go for a Peaberry bag.
Call us with your interest, when they are gone they are gone.
Monday, October 6, 2008
Coffee and the PCCA
Today, in celebration of the recently passed 77th anniversary of the Pacific Coast Coffee Association this weekend, I wanted to say a few words. Hopefully they will be kind and gentle and encouraging words as I just returned from a wonderful weekend retreat to Squaw Valley, previous host in 1960 to the winter olympics. To say I enjoyed the weekend, and the wonderful people of the PCCA, would be an understatement. I really, truly look forward each and every year to the PCCA's annual conference/retreat. And, every year seems to bring a surprise in some way, and always ends with a quiet, satisfied drive home. (A bit of off-the-cuff bragging: I made it from Squaw Valley to my home in Westlake Village in 7 hours and 2 minutes. Yes, that also includes two gas stops (1/2 tank each) and one stop at a very S L O W fast food establishment. There must be some CHP still trying to figure out what passed them...).
Anyway, I return from the retreat having been elected to the Board of Directors of the Pacific Coast Coffee Association for a two year term. I am so honored that it is difficult for me to put that honor into words that adequately do it justice. This is an association that, in Warren Muller's words, has the names of Folgers, Maxwell, and Hills etched firmly in it's history. These are the pioneers of coffee on the west coast. To stand as a member of the Board of Directors of an association with such historical and seminal coffee people is an honor that I won't forget. I look forward to serving, and I hope that my service will be worthy.
The PCCA has many speakers that visit to provide their unique expertise and opinions of their respective careers and businesses. This year we enjoyed a presentation from an owner of a medium sized trucking company. He entertained the small business owner crowd with his concerns regarding California's environmental regulations and how they are set to impact his company in negative terms. While his views on environmentalism created some room for argumentation, his presentation clearly outlined the negative financial impact that the new and ever-changing rules would have on his 69 year old family business. He also outlined the dire economic changes that would affect Port truckers, i.e. those independent owner/operators who travel in and out of the various ports of Los Angeles, Long Beach, Hueneme, Oakland and San Francisco. In essence, we were presented with information indicating that those trucking companies will be forced to raise fees for transportation of coffee containers to a price double that of today's levels! Not good news for those watching transportation costs continuing to rise due to rising diesel fuel costs.
We also enjoyed a presentation from a director of commnications for the California Department of Homeland Security. There was no argument that there needs to be enforced security with arriving containers. There was, however, some expression of concern regarding the manner in which the searched containers are left, the charges that these searches incur, and the location and frequency of where the searches occur. Importers are liable for the costs of the search, including de-vanning, load-in charges to DHS favored warehouses (generally not ours or any other coffee-specific warehouses), re-loading of containers, and ultimate transport to our warehouse where we then, again, get charged for load-in charges for the same container. Prices for coffee, or shall I say for the costs of getting the coffee to the roaster, will be forced to rise. Very informative discussion and clearly more work is needed, with the PCCA leading the charge, for DHS to learn about our business and how their policices can become less burdensome while still satisfactorily meeting required levels of security.
It was a great retreat in beautiful Squaw Valley. The resort there is a very attractive one, with an eye-stopping grand entrance in which you view the granite mountain that is the prominent feature of the valley and the subject of copious amounts of snow in the winter. Informal conversations with leaders of the coffee industry, mostly all of whom are wonderfully open and primed for discussions with their fellow coffee business professionals. Much talk occured with the credit market freeze as a prime concern for our market. Also discussed was the floundering economy and how it might affect everyone involved in coffee from retail to exporter, and beyond. No one has the answers, but everyone has opinions. It was nice to hear so many people with great expectations for the future of the coffee business.
That is it for now. With this first post I hope you have found it valuable for the time invested. This blog will offer a bit more off-the-cuff information regarding green coffee. I hope it is useful and prompts questions and opinions from our users. Thanks, Michael Vournas
Anyway, I return from the retreat having been elected to the Board of Directors of the Pacific Coast Coffee Association for a two year term. I am so honored that it is difficult for me to put that honor into words that adequately do it justice. This is an association that, in Warren Muller's words, has the names of Folgers, Maxwell, and Hills etched firmly in it's history. These are the pioneers of coffee on the west coast. To stand as a member of the Board of Directors of an association with such historical and seminal coffee people is an honor that I won't forget. I look forward to serving, and I hope that my service will be worthy.
The PCCA has many speakers that visit to provide their unique expertise and opinions of their respective careers and businesses. This year we enjoyed a presentation from an owner of a medium sized trucking company. He entertained the small business owner crowd with his concerns regarding California's environmental regulations and how they are set to impact his company in negative terms. While his views on environmentalism created some room for argumentation, his presentation clearly outlined the negative financial impact that the new and ever-changing rules would have on his 69 year old family business. He also outlined the dire economic changes that would affect Port truckers, i.e. those independent owner/operators who travel in and out of the various ports of Los Angeles, Long Beach, Hueneme, Oakland and San Francisco. In essence, we were presented with information indicating that those trucking companies will be forced to raise fees for transportation of coffee containers to a price double that of today's levels! Not good news for those watching transportation costs continuing to rise due to rising diesel fuel costs.
We also enjoyed a presentation from a director of commnications for the California Department of Homeland Security. There was no argument that there needs to be enforced security with arriving containers. There was, however, some expression of concern regarding the manner in which the searched containers are left, the charges that these searches incur, and the location and frequency of where the searches occur. Importers are liable for the costs of the search, including de-vanning, load-in charges to DHS favored warehouses (generally not ours or any other coffee-specific warehouses), re-loading of containers, and ultimate transport to our warehouse where we then, again, get charged for load-in charges for the same container. Prices for coffee, or shall I say for the costs of getting the coffee to the roaster, will be forced to rise. Very informative discussion and clearly more work is needed, with the PCCA leading the charge, for DHS to learn about our business and how their policices can become less burdensome while still satisfactorily meeting required levels of security.
It was a great retreat in beautiful Squaw Valley. The resort there is a very attractive one, with an eye-stopping grand entrance in which you view the granite mountain that is the prominent feature of the valley and the subject of copious amounts of snow in the winter. Informal conversations with leaders of the coffee industry, mostly all of whom are wonderfully open and primed for discussions with their fellow coffee business professionals. Much talk occured with the credit market freeze as a prime concern for our market. Also discussed was the floundering economy and how it might affect everyone involved in coffee from retail to exporter, and beyond. No one has the answers, but everyone has opinions. It was nice to hear so many people with great expectations for the future of the coffee business.
That is it for now. With this first post I hope you have found it valuable for the time invested. This blog will offer a bit more off-the-cuff information regarding green coffee. I hope it is useful and prompts questions and opinions from our users. Thanks, Michael Vournas
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