Recently a new friend whose work is in international trade (not easy during COVID19) showed up with three kilograms of Ugandan green coffee to roast. He is trying to help a poor community in Uganda move its coffee to market. Surprisingly the green beans were very clean and they roasted well. The resulting roasted coffee was sweet tasting with nut flavours prominent, amond to me, and a hint of peach. This coffee ought to be saleable. The skill sets needed to move it from Uganda to western consumers are beyond me. So anyone out there reading this blog who can help out, we would be happy to connect you to Ben Stevens who is involved in international trade.