JACKSONVILLE, FL— Barista Maria Alexie recently came back from her first-ever trip to a coffee farm, and according to sources, she now “really gets” that it’s difficult to pick coffee and is “so impressed” by what farmers do.
“Whenever I would hear green buyers talk about working with producers on making sure to pick only ripe cherry, I was like, how hard can that be?” she shared with reporters. “Now, after doing it myself, I can really see that it is hard.”
In addition, Alexie told us, sometimes pickers get paid by the quantity of cherries they pick, creating less incentive for picking only ripe cherries. “I learned that these economic factors are really important.”
Furthermore, “Sometimes the cherries appear ripe on one side, but once you pick them, the other side isn’t ripe. Plus it’s so hard to go fast!”
Overall, Alexie has learned that picking coffee really is hard work. “I feel so blessed to have been able to see firsthand all the work that goes into a cup of coffee. From now on, when I taste a really shitty coffee, I’ll be a lot more understanding!”
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