Shade-grown coffee bushes in the cloud forest near Copan,
Hondorus (Photo Credit: Adal-Hondorus) Coffee: that hot, pick-
me-up cup has evolved from a simple beverage to a complex
commodity that is second only to petroleum in many western
countries. And the market shows no signs of slowing. Gourmet
organic coffee was once the domain of specialty retailers but
now is available at Burger King, McDonald’s, 711 and other
convenience chains. While seniors have dominated the market,
Generation Y is the fastest-growing segment of coffee drinkers.
What’s the newest trend dominating North American coffee
consumption? Shade-grown coffee. As the name suggests, shade-
grown coffee doesn’t ripen in full sunlight but in shady soil
under an umbrella of overhead foliage where the beans mature
slowly. The slow ripening process leads to a gradual
accumulation of sugar which adds to a more complex and enjoyable
flavor. To the coffee bean, “terroir” impacts taste. Like wine
grapes, beans reflect the soil and climate where they are