Coffee can be a deeply personal ritual, which is why discussing what one considers “good coffee” is inherently fraught, like religion or sports. But, at the upper echelons of the coffee industry, it typically means coffee from beans that are high-quality, roasted freshly and skillfully, and interesting—perhaps they’re from a particular farm, like Aida Batlle’s Finca Kilimanjaro in El Salvador, which Kelefa Sanneh profiled in the magazine

via Better Brewing Through Technology : The New Yorker.

Better Brewing Through Technology : The New Yorker