What’s the most difficult part of Ryan Brown’s job?

When something doesn’t taste good and you’re with the coffee farmer. But I’ve honestly found that it happens once or twice. It doesn’t usually happen after years of it. And even when it does happen after years of it, you’ve established that you’re serious and that you’re ready to take and pay handsomely for the really good coffee. When you look at them and you’re like, “You know, this is not working,” they respect it. The most awkward moment is when you have to tell someone that that lot is not good. Fortunately, that’s one of maybe dozens of coffees. I haven’t had too many situations where tables and tables of different samples are all bad.

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