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Over the years, we have found that there is a great deal of published information on how to produce more coffee, but relatively little on how to produce a fine high quality coffee that creates an excellent cup. The more we searched for information on coffee quality, the more we realized that a superb cup of coffee depends on a complex of processes along the supply chain that allows little margin for error at any stage. Furthermore, as so often occurs when personal preferences and tastes are involved in defining quality, the process of producing magnificent coffees is as much an art as a science. Consequently, as we developed this book, we tried to combine hard science with art and put it into a business context: the result is a book with a wide range of styles. This book is neither a blueprint nor a recipe for specialty coffee production. Our intention is to provide information and ideas that stimulate and support creative thinking that can provide the basis for developing and adjusting the myriad processes and details of the specialty coffee supply chains that produce a multitude of coffees with distinctive traits from a diverse range of origins. - How the demand for coffee has evolved over the past few centuries. - How modern information technology can be used to determine how the climatic conditions of the site of origin may influence coffee quality and to provide methodologies to identify sites which are capable of producing a superior quality product. - Insights on how these sites are likely to be transformed as climate change inexorably modifies the environment. - Even when the coffee grower raises superb quality cherries ready for harvest, the quality is likely to be lost and the farmer's efforts wasted if the cherries are not harvested and processed appropriately. In chapter 2.6, a whimsical anecdote that turns an apparent disaster into a major achievement highlights the importance of serendipity in improving post harvest management.
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