Coffee is getting complicated. And I don’t mean understanding the difference between an American cappuccino (obnoxiously oversized like a bowl of fettuccine Alfredo from Cheesecake Factory) and the daintier original invented by the Italians (who are generally horrified by both our bastardization and willingness to drink one at any time of day.) But I digress.
Consider the term “green coffee.” Even the hue of standard commodity beans — the second most heavily traded commodity in the world after crude oil –- can be several shades removed. Referring to the color of beans before roasting, green coffee can range from dark raisin to dried chickpea, and the taste profiles, for those attuned to them, can also be wildly different.
Want to read more? Click here: http://www.forbes.com/sites/lmowery/2016/07/31/coffee-got-complicated-know-your-natural-from-your-washed-from-your-honey/#3b6f3bda7bae
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