, which comprises nearly 60 percent of worldwide production, is the fancy one. Roasteries describe premiumwith the poetic gusto of wine enthusiasts, promising decadent aromas, complex acidities and hints of fruit, chocolate and other notes., on the other hand, is the blue-collar variety you’ll find in tubs of ground coffee at the supermarket. Though it can’t compete on flavor,grows only in cool temperatures found at high elevations, typically 3,000 or 4,000 feet or more.
Torz’s expectations were low. “There are many, many coffee species out there, but very few of them actually taste any good,” he says.
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Why is climate change an issue? It isn't real.
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