#16: The Elusive Search for Red Ripe Coffee Cherry

Today's episode is part 1 of a 2 part series talking about the people who pick our coffee.In episode 15 we went deeply into how a molecule of sucrose in the coffee cherry pulp becomes a flavor compound like banana or peach and gets into the coffee seed.Flavor is an accessible entry point for specialness.However, I don’t like talking about flavor and coffee too much. I don’t think coffee flavor is what’s going to help the industry move closer towards long term stability. I think it’s mos...