This is a little awkward, the last recipe I posted was in February. I almost feel like a stranger on my own blog. Long time no see blog! The reason why I haven’t been posting lately is that I have been pretty overwhelmed with work. In fact I was traveling last week for a study on small-farmer Peruvian coffee cooperatives that produce and export organic and fair trade coffee to the US. Hey, maybe you’re sipping on a cup of freshly brewed Green Mountain coffee right now? Well I met some of your suppliers! Our objective was to study how connecting coffee smallholder farmers to international markets produced positive socio-economic impacts in the region and for the farmers of the cooperatives. Amazing experience in an absolutely gorgeous and breath-taking region (San Ignacio, Peru) named one of the best in the world for coffee; and for the first time in my life, I participated in a coffee-tasting. It’s kind of like wine-tasting, and believe me it’s serious business. They do it in a lab and test everything from aroma to flavor, uniformity, body. And you got to love the vocabulary of any specialty product-tasting profession when they discuss the results of each sample. Me: “slurp. Hmmm, wow, that’s some tasty coffee, batch number two seems stronger than batch number one, wouldn’t you say?”. The lab tester: “you’re right, batch number two was a little syrupy, with notes of aromatic cinnamon in cup, along with hints of mandarine acidity and quite lively on the palate”. Me: “…………yes, totally what I meant”.