"It is a higher-end coffee, and you have to take a lot of time developing and processing it," said Holt. "Once the coffee is harvested, it is dried on a raised African drying bed — the actual coffee cherries never sit on the ground."
New York Post covers my old friends at Café Grumpy.
First comment on their website after this post went up? "I can buy 2 32 oz. cans of Folgers for that and get a much better cup of coffee."
Let's see that's one TRUE, and one FALSE.
I'm only disppointed we didn't get any of the Post's trademark rhyming, punning headlines. But I guess we always have the Sprudge Report for that.