Just before our arrival at Los Piños (described on the Day 5 post), Sara Corrales sent me a link to this video, produced by Salt Spring Coffee in Canada, which is one of the roasters that features their family's coffee. (In the U.S., Thanksgiving Coffee also features Byron's Maracaturra.)
The video rightly begins where Byron does: the soil. He rejects the Green Revolution's emphasis on soil productivity and even more recent notions of sustainability. Rather, his approach to soil emphasizes evolution, conservation, and protection.
Watching the video as a group on our last night in Nicaragua was a bit of a thrill for the group. Not only did it illustrate how much we had learned about coffee in just a few days, but this farm-to-cup lesson also features several of the people and places we enjoyed along the way.
As this film makes clear, excellent coffee is a partnership between farmers and roasters: each of the 50 or so steps required to make a cup of coffee can either diminish or improve the final result.
Where is it? Why is it there? So what?
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Geographers apply spatial understanding to the real world.
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