One of my favorite coffees that came through last year was an organic, Fair Trade offering from the COOPARM cooperative in Peru. Sweet, high grown, hard bean - what's not to like? The return of this excellent coffee gives me occaision to talk about blending magic. Most coffees go in and out of season during the year, and blends, like our beloved Morning Mojo, need to be tweaked for the new crops. The taste components can always be found - earthy, fruity, nutty, etc - as long as the right bean is selected and the roast profile adapted. Mojo is essentially a sweet South American coffee with an Ethiopian highlight. In succession, the South American component has been Peruvian, Bolivian, Nicaraguan, and now the crop cycle begins again. In mainstream coffee, biodiversity is the enemy, where one cup dare not vary slightly from the last. In specialty roasting, it is a cause for celebration, and an invitation to adventure. (Watson, the game's afoot! The Peruvian Messenger has arrived....)
