Clarification

I realized after my first post that I could be a little more specific as to what my direction is. I'm starting on a home roaster (my Behmor) to get a feel for things. I want to learn the nuances associated with different roast times and temps for different origins and I want to better understand everything that goes into a finished product. I know it would be silly for me to just decide that I'm a competent enough roaster to grab a commercial machine and go to town selling crappy coffee willy-nilly. I recognize that I have so much to learn.

Earlier today I stumbled upon Daniel Humphries' blog. He's the founder of the New York Coffee Society and apparently an elbow-rubbing coffee guru with an obsession for El Salvadorian coffees. I love his picturesque writing and all of the things he gave me to Google from his blog. I think I'll be referring back to him more often.

Tonight, I called my mother-in-law, who was in El Salvador last month to visit a former exchange student. While there she had an opportunity to tour a coffee plantation, take part in a cupping, and meet the woman who owns the Monte Sion coffee plantations. I, of course, was extremely jealous! I can't wait for the day when I can travel to plantations and hob-nob with the people who have put their sweat into the beans I taste (not exactly the best word picture for flavor, hmm). I want to see their lifestyle and hear the stories of how getting fair market prices for their coffee has improved the quality of life in their communities.

I get so excited about all of this. My road will be long, I know, but I guess that's why it's such a good idea to start on it today.