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 most often a distraction of the larger picture. My concern is the coffee farmers, the people at the source of the value chain.

I think focusing on flavor distracts us from the larger threats to coffee, like climate change, pests and diseases and—what I want to talk about specifically today—availability of labor.

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#16: The Elusive Search for Red Ripe Coffee Cherry