Today's episode is part 1 of a 2 part series talking about the people who pick our coffee.In episode 15 we went deeply into how a molecule of sucrose in the coffee cherry pulp becomes a flavor compound like banana or peach and gets into the coffee seed.Flavor is an accessible entry point for specialness.However, I don’t like talking about flavor and coffee too much.  I don’t think coffee flavor is what’s going to help the industry move closer towards long term stability. I think it’s most often a distraction of the larger picture. My concern is the coffee farmers, the people at the source of the value chain. I think focusing on flavor distracts us from the larger threats to coffee, like climate change, pests and diseases and—what I want to talk about specifically today—availability of labor.Sitting down to collect these interactions is possible through the support of Patreon. I’m grateful for the 31 individuals who currently support this podcast and it’s through their generosity that I can make it available to you all. As a thank you, I create additional resources on the Patreon account.To Support this Podcast and become a Patron CLICK HERE