Americans are drinking much less coffee than they did in the 1940s
and 1950s — down by almost half from a peak in 1946. And such changing
trends in Northern countries have profound impacts in the global South
where coffee is produced.
The sharp U.S. decline has leveled off
in recent years, buoyed by a dramatic rise in specialty coffee (defined
as scoring above 80 on a 100 point cupping scale). The very best of
these specialty roasts are what the cognoscenti term "Third Wave
coffees." (Barista Parlor's Golden Sound coffee shop in Nashville, TN is pictured at right.)
Retailing for $20-$50 a pound (and going much higher),
third wave coffees usually come from single farms, with provenance,
terroir, and cup quality discussed in the language of fine wines.
Coffee's complex flavour profile is especially sensitive to climate,
moisture, and soil conditions; and third wave coffees are varietals
provenanced from single estates. . . .
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