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Other Coffee Retailers In Brief

There are a few additional species we will mention only briefly to round out the field guide.

Foodservice: Food served with a focus on volume and cost efficiency but in environments where quality coffee can sometimes serve as a differentiating factor. These opportunities are almost always cafeteria environments camouflaged within institutional or corporate settings, such as office buildings, hospitals, and college campuses. They take some research to find, and are often complex sales involving both the institution and another service provider, but can be high volume at healthy margins and are often, relatively speaking, low maintenance, one blend and a decaf, accounts.

In 1934, author of All About Coffee, William Ukers, described the wild coffee forests of Ethiopia as so dense that some of them had not even been explored. It was the wildness of these ancient coffee forests and the anticipation of genetic diversity within, perhaps, that caused the British Director of Agriculture in Kenya to collect samples just two years after the last edition of All About Coffee was published. It is said the person sent across the border to collect seeds was a British Army Captain named Richard Whalley.

Enjoy your coffee!

Prepared coffee begins to lose its optimal taste moments after brewing, so only make as much coffee as you’ll drink. Otherwise, coffee can be poured into a warmed, insulated thermos to be consumed within an hour.

Coffee & Longevity

SCIENCE: In a review of 21 prospective studies totaling over 10 million participants, drinking one cup of coffee (whether decaf or with caffeine) per day was associated with a 3% reduced risk of death, and drinking 3 cups of coffee was associated with a 13% reduced risk of death.

On the other hand—the visible one in this case—almost everyone’s pandemic silver-linings list includes something like, “I no longer take so many things for granted.” Imagine that. 

In recent years, small garden farmers have been moving toward operating in cooperatives which has led to an increase in agronomic education and the introduction of both organic and Fair Trade coffee and increasingly clean cups that maintain the hint of wildness long associated with Papua New Guinea coffee.