Some of the best coffee beans come in limited amounts simply because some of the best coffee producing trees do not produced at high yields, the beans have to grow at only certain prime locations, and grow only at certain elevations. Some of the tastiest beams come from kinds of trees that did not exist 40 or 50 years ago. Good coffee trees require shade and sun, cool but never cold nights, warm not necessarily hot days. They do not thrive in high humid and hot places. Coffee trees seem to be most productive for less than 15 years. I am not certain how long it takes for an individual tree to become productive. Tree rarely produce much when they are over 25-years-old. I generally prefer wet-processed to dry-processed coffee but not always. The major sellers of beans some decades ago got lazy and sold mediocre coffee in their canned products. Many of us grew up exposed to inferior products. My former wife drank a lot of coffee. I rarely touched it. Linda gave up drinking coffee and I did not begin enjoying it until after our late in our marriage. I was exposed to good coffee in, of all places, Salt Lake City, Utah, at the University of Utah School Cafeteria during summer schools beginning in 1989. I prefer Guatemalan coffees (several of them), Costa Rican coffees (several of them), Kenya Grand Cru, some coffees when I can get them from Ethiopia and Yemen as well as certain beans from Indonesia, to other coffees. I do experiment and I do pay premium prices sometimes though many drug or grocery store coffees cost as much or almost as much as premium coffees.
Posted on: Sat, 08 Jun 2013 04:19:16 +0000
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