It is generally agreed that 60% of the cup profile of your coffee is attributed to the green bean, 20% to roasting techniques and equipment, 10% to brewing and 10% to water chemistry. There are exceptional insights and studies on the latter 40% when a cup of coffee is sold to the consumer, but hardly any real understanding of the former 60%, except for advertising blurbs copy-written by people who haven’t visited a coffee farm.
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