Daniel's World of Coffee

I've been on the road a ton again lately, in New York City, Seattle, and Panama. While I haven't had a moment to write about the class I taught in Chiriquí, Panama this last week, one of our lovely students has!

Meet Lourdes Link, from Link's Sweet Bean. Her blog about our class in Panama is here:

http://linkssweetbeanlifeonthefarminpanama.blogspot.com/

Roasting at Origin Article

I've got a short article in the March issue of Fresh Cup magazine. It's not available online, but for those of you in the coffee industry, you should be reading Fresh Cup anyway!

It's for the "Roaster's Realm" column, and I wrote about roasting quality coffee at origin. Often you can't get very well-roasted coffee in producing countries. There's some striking irony when you are surrounded by lovely, green, growing coffee trees and drinking a cup of something that's diner quality at best.

But things are changing. I interviewed three quality-oriented roasters I have worked with in three different countries (Guatemala, El Salvador, and Puerto Rico), and came up with some interesting results. Check it out.

Daniel in the New York Times on "Peak Coffee"

I've been keeping busy teaching in Honduras and San Francisco. And right now I'm in New York doing some consulting work. Which is fitting enough because today I was invited to take part in a forum for the New York Times.

The Times published this interesting article about the possibility that climate change is the driving force behind the record-high price of green coffee right now.

The Times also runs a neat feature called "Room for Debate" to encourage discussion on their website. The editor of that feature asked me to weigh in on the notion of "peak coffee."

You can find the main page for the debate here, and my own take here. Enjoy!