O' Great Wise List,
I have been roasting a Mexican Chiapas from a co-op and it introduces a
question for me. It is, "How on earth does a co-op (say this one in
Chiapas) know that the beans they are tossing together actually will
taste good together?"
Reason I ask? It is apparent that the Mexican Chiapas is a mixture of
minimally 5-6 (maybe a ton more) different beans. They certainly aren't
all from the "same estate." They look different, they roast
differently. So, as they put the beans together at the co-op in
Chiapas, for example -- with a whole host of small farmers tossing their
product in -- how have they assured themselves that they have a decent
product in its *taste?* I am not talking about quality. I know they
can judge quality. All of us that have blended know much of it is hit
But when they are putting hundreds and hundreds of beans together from
many, many small farms, how do they assure complementary taste? "A
little of Enrique's beans, some of Fernadez's, Amaya's tossed on top of
that, and Gonzalez's beans came in last night..."
Are they confident it will have a complementary taste because the beans
are all one type, say Typica, for example? Is it because they are all
from the same terroir (is that the correct French word)? I think that
is the wine term re: micro-ecosystem in which they are grown.
DB, just curious
-- http://sidewalkmystic.comYour Online Guide to Honduras Travel