For those coffee lovers out there who have a Baratza grinder, this document may come in handy one day. It outlines how to clear clogged coffee from your grinder, complete with detailed photos and instructions. Thanks to Baratza for passing this handy manual on to us.

 

The last days of COE were at once exciting, tiresome, perplexing and interesting. Politics continued to rear its pedantic head in the form of long speeches (all in Spanish) and high-profile politicians attending the awards ceremony (initially the President was scheduled to come but was replaced by the Vice-President last minute). In the end, 25 winners emerged, with Amado Fernandez of the Sánta Barbara region taking first place.

As Poul mentioned, Arturo and Benjamin of Beneficio San Vincente graciously hosted us during our visits to farms in Sánta Barbara. Benjamin acted as translator and provided invaluable information about the region, which he grew up in. Without Benjamin and Arturo, it wouldn’t have been possible to access all the farms we visited and we definitely wouldn’t have learned as much as we did about the coffee industry in Honduras. It was inspiring to see how hard the people at San Vincente work to elevate the quality of coffee in Sánta Barbara. Arturo is an agronomist, so he has a lot of knowledge about the growing of coffee in the region. On top of that, he is a cupper (he judges COE at the national level), a roaster and helps process coffee for export. I’m quite sure that if Poul hadn’t introduced himself to Arturo, we wouldn’t have had as complete an experience visiting farms as we ended up having.

Meeting and talking with farmers (through Benjamin) was humbling. Considering the challenges they face – lack of electricity; roads constructed by their own hands; limited means of communication with one another and the international market; lack of access to equipment (just to list a few) – Honduran farmers are producing fantastic coffee. While this was my first time visiting coffee farms and meeting coffee farmers (admittedly giving me a limited perspective), I was incredibly impressed by the dedication and care these farmers have about the quality of their coffee and how it is perceived internationally. These are people who earn (maybe) a few dollars a day. If all they thought about were how to provide the next meal for their families, no one could blame them. If they met visitors with distrust and weariness, few would be all that surprised. Yet all we experienced was warmth, openness, grace, and lots and lots of questions. What do you look for in a cup of coffee? What do you think about how I planted my trees? What do you think about the varietals I’ve planted? What do you think I can do to improve the quality of my coffee? Most of these questions were directed at Poul, who did his best to answer based on his experiences in other coffee growing countries. One of the main things I took from these visits (and it’s been a generally recurring theme as I explore more of this industry) is that I know very little about coffee. It’s what constantly keeps me both challenged and motivated to stay.

Poul asked the farmers if there’s anything they want us to tell our customers and the responses were resounding: a lot of hard work goes into producing coffee and there are many, many challenges. Despite this, it is evident that these farmers are continually striving to produce better coffee. The evidence of this is in the fact that Sánta Barbara farms are increasingly dominating the top-25 spots at Cup of Excellence. Arturo believes the best way for Honduran coffee to improve is through the competition and more international exposure and purchase. Honduran coffee farmers aren’t looking for aid or handouts from the international community; they’re proud of what they do and as I keep mentioning, they care a lot about how their coffee tastes and how it is perceived in internationally.

Something that was reinforced during this trip is that there are some amazing people working in the speciality coffee industry. I learned a lot from the COE judges and saw how passionate they are about serving great coffee at home, as well as doing as much as they can for the people growing coffee. While there are lots of questions regarding how to best go about buying coffee “fairly”, it is reassuring to know that many people doing the buying are aware of the complexities involved in “fair trade” and are willing to forge ahead and learn as much as they can about how to responsibly buy and sell what we all love.

I hope you’ve found these posts about Honduras interesting and (at least somewhat) informative. We hope to build long-lasting relationships with the people we met this past week and hope you’ll soon be able to enjoy coffee from this exciting country.

These past couple of days have been significant for me in many ways. First, it was a continuation of firsts for me in Honduras. Second, it was a couple of days of allowing the fine folks at Beneficio San Vicente to host both Mel and I, where I learned not to protest too much as they refused to let us pay for food and other things; not to mention a three hour car ride back to Tegucigalpa to the airport (thank you Arturo and Benjamin!).

The last couple of days have been filled with meeting farmers. This ignites in me both passion and frustration, as for the most part, I am incapable of communicating with them, except through a translator (I so need to learn how to speak Spanish). The farmers of Santa Bárbara are hard working and dedicated people. They live simply: many are still without electricity or running water. The area of Honduras where these people live is very remote, up steep and often impassible roads. The land upon which they grow coffee is lush and green but at the same time is extreme in terms of agriculture. My legs will be sore for days, I am sure, from walking up and down among the coffee plants.

One of the things which continues to amaze me is how excited they are to have us visit. They are so welcoming of complete strangers, and more than that, are grateful for the chance to show their coffee to us. They are happy that we visited. In the past I have asked why it is important that I visit the countries where coffee grows? Why is it an important factor in the business I so much want to grow and nurture. Simply put, as I have learned again this week, my presence on the farm indicates to the producer that I am keenly interested in what they do. You see, so very few people care. Both internationally, and even domestically, coffee producers are a forgotten part of the economy. And while coffee is the number one export of Honduras, the producer is rarely given any priority, other than that of one more cog in the wheel of production. This is evidenced by the lack of resources available to the producers, the lack of roads, and infrastructure. I understand how rugged and remote some areas of Honduras are, but if the local and national government truly cared about the coffee producer (as much as they say they do), the infrastructure to grow both quality and the export market should be more forthcoming.

Yet, despite the lack of resources, power, water, equipment, these producers work hard. They set their faces like flint against the obstacles and work very HARD. I can’t stress enough how hard the work of the coffee producer is. They pick and prune and clean and carry the coffee on their backs. They work on their neighbors farms as well as their own. There is a sense of community and depth to the relationships in these communities which transcends an average Canadian’s ability to comprehend.

The producers we met these past days are proud, and strong. They are gracious and generous. Miguel Morena and his family invited us into their home yesterday to have lunch. We (there were five of us) were seated at the table, and they gathered around to watch. They did not eat, but we did, and eat well. A traditional dish of rice, chicken, and potatoes. They were so excited to have us into their home. We found out later that they have had other visitors to the coffee, but no one as of yet had taken them up on the invitation to eat; this we found out thrilled them. On one hand it seems so simple, so insignificant, and then on the other, to open up one's home and to share a meal is the opposite of insignificant.

This is why I love coffee, why I am compelled to get on an airplane and travel to countries of origin. It is because in doing so, I am privileged to be a part of a global community that includes gringos from Edmonton. It is the privilege to slowly begin to understand other cultures, other people, and learn their stories, and then return home to tell their stories. It is the thrill of shortening the distance between supplier and consumer, and it is the large responsibility of educating those at home about the people and the face behind each cup. It is not just roasted coffee, it is the continuing extravagant efforts of people all over the world, and this time in Honduras, which need to be acknowledged and celebrated.

You may think that I am being sentimental, or dramatic, and you may be partly right, but the truth is that I cannot do my job any longer, without being a vocal champion, an advocate of all of the hard work I have encountered. So next time you reach for a cup of Transcend Coffee, or for that matter, any other coffee, remember if but for a moment that there is a person, a family, and much hard work, and sacrifice inside your cup.

Salud!

A Day in Santa Bárbara, Honduras 2010

Yesterday, I took a bit of a brash step and introduced myself to Angel Arturo Paz who is the cupper and agronomist for the Paz family owned Beneficio San Vicente in Peña Blanca. I was informed about him by my good friend Ryan Brown as someone who is committed to assisting growers in the Santa Bárbara region produce better coffee. This is obviously working as 25 out of 39 coffees which were presented to the International Jury this past week were prepared at Beneficio San Vicente. Of those 39, 25 coffees finally made it through the jury and 18 of the COE coffees this year came from this region.

So what is brash about introducing yourself to someone? Well my introduction came with a request to visit the region and meet some of the farmers. Thankfully he graciously accepted my self-invitation, and Mel and I quickly packed our things and then drove 3 hours to Peña Blanca for the night.

This morning we were picked up by Benjamin Paz and a local producer Luis, who dedicated their day to driving Mel and I around Santa Bárbara and specifically the El Cielito area which is quickly becoming famous for amazing coffee in Honduras. Other specialty roasters who have discovered the great coffee from this region include Tim Wendelboe who was just in Honduras this week as part of the jury.

Mel and I were treated to amazing Honduras hospitality and everywhere we went we were warmly received. We started off the day with a trip to José Amado Fernández’s farm, who just happened to be the 2010 COE Honduras champion this year. It was great to meet this humble farmer and his family, and the farmers who were working with him today to harvest the last of his coffee. Amado owns a small farm and he grows Yellow Catuai and Pacas, which is growing more and more popular with cuppers when talking about Honduras coffee. We took pictures and video, so watch for a video blog in the next week or two dedicated to the competition and farmers of Honduras.

From there we drove around the mountain to the other side, and went to visit the farm of Bertilio Reyes Portillo who was the winner of the Honduras COE last year. We had the opportunity to walk (very steep) up to his new coffee farm and then we spent an hour or so at the Cielito Lindo farm with Extreberto Cáceres Gutiérrez and his family. Here we were treated to a special treat of Tim Wendelboe’s #5 lot from last years COE, which he brought to present to the family. It was a tasty cup of coffee, made all the better by drinking it with Honduran farmers on the mountain in the misty rain.

All in all it was an amazing day of meeting many farmers, both present and past COE award winners. More importantly, it was a day to show farmers that specialty roasters do care about more than just there coffee. They were all so happy that we took the time to come to their humble homes and see their farms. I have to say that today was one of the highlights for me in this past year of coffee. It was humbling to be treated so well, and I hope that I can some way pay them back with talking and writing about the amazing coffee from this little coffee region in Honduras. I for one will be back here next year, to cup coffees and help out in whatever way I can.

Tomorrow we cup and then do some more visiting. What a great way to end a week of cupping in Honduras.

Ok, that’s it for me, at least for now.

When we arrived in Tegucigalpa, I was initially struck by the shiny malls and modern roads. I didn´t come with a ton of preconceptions, but I was definitely not expecting to see this. However, we'd just arrived and had only driven a little bit out of the airport. The landscape quickly changed into tiny and crowded tin houses perched precariously on hillsides, bumpy roads, people riding horses and mules. A lot of people ride in the back of trucks and many people hitch rides randomly. From what our airport escort told us, Honduras is a country that is quickly developing in certain ways: lots of roads are being constructed and as the brand new supermarkets and malls indicate, there are more people with disposible income. The scenery on our way to the hotel was mostly farms, huge green valleys, scattered houses and lots and lots of pine trees (another surprise).

After we arrived at our hotel - three and a half hours outside Tegucigalpa - and sat down to dinner, it quickly became apparent that the Cup of Excellence program is very important to the economy in this region (Marcala), as expressed in the many welcome speeches by local government officials. I can´t even count how many expressions of thanks I heard, as well as the earnest appreciation for what the jury panel is doing this week for the coffee industry here. Monday was calibration day and all the judges and observers got together and cupped some blended coffees (the coffees were blended because the organizers don´t want us to be able to identify individual coffees during official cupping) and then discussed each coffee and the scores they received. We did a couple rounds of calibration and called it a day. For the most part, jurors fell within a tight range of scores, but some coffees were definitely controversial and it was very interesting to hear why people disagreed on their scoring. The cupping room itself is beautiful: brand new tiled floors, high ceilings and big, spread out cupping tables. We meet in a gazebo after every session of cupping and discuss the round in warm and breezy outdoor air. I´m not sure how common it is to do this kind of thing outdoors, but for me, it´s a great way to refresh after sensory overload.

Everywhere we go, we´re treated like VIPs. After cupping is done for the day (around 1pm), we break for lunch and have the choice to participate in daily cultural activities. The towns we visited both yesterday and today obviously planned weeks in advance for our arrival because we received official welcome speeches from the mayors and watched organized performances by local artists and dance groups. Tomorrow, the national congress will be coming to our hotel for the express purpose of meeting us and finding out how the first days have gone. It's all a bit crazy.

It would be easy to view Honduras as a peaceful and easygoing country that is tourist-friendly based on the treatment we've received. But in order to actually believe that, you would have to ignore the fact that every time we leave the hotel, we travel in an entourage (straight up!). Yesterday it was a line of identical red trucks book-ended between police cars with their lights flashing. Today it was a tour bus with the same police entourage. On top of that, there are military men with rifles traveling in separate trucks from ours. WHAT THE WHAAT?!

Joking and absurdity aside, we're here to cup coffee. And that's what we are all doing with much pleasure and the utmost respect for the hard work these farmers do. What we are constantly reminded of by Sherri, our head judge, is how much of an impact these events have on the coffee industry. Although specialty grade coffee isn't even close to what most companies will buy in any given year, the rewards and benefits to winning farms of COE are enormous. Today I heard a story about a farm that had gone into receivership about eight years ago. Someone suggested to the farmer that he submit coffee to COE and the farmer, with nothing to lose, agreed. His farm ended up winning the competition and with the money it earned from auction, the farmer was able to get himself out of receivership and go on to place in the top three the following year. Economics aside, we cupped some beautiful coffees today: florals, sweet citrals, crisp acidity, almond/pecan nuttiness, chocolates, caramels... These are just a few of the descriptors. Tomorrow we'll cup the remaining 20 coffees and then re-cup all 39 coffees on Thursday. The 39 coffees that made it here have already gone through a national jury panel and we're the last stop before auction. Friday, the winners will be announced and we'll all celebrate another year of great coffees from a country that is establishing itself as a distinct and high-quality coffee growing region.

It's been daunting and a bit overwhelming for me, a novice cupper, to get past my inexperience and the fact that I'm surrounded by some very talented and world-renowned cuppers. With a clear head, an eagerness to learn and an excitement at having the opportunity to taste wonderful coffees, I've been able to overcome (mostly) all that surround this event. My first day of real cupping went well: my scores were close to the range of most jurors, with only a few exceptions. Hopefully the next few days will go as well.

Honduras COE 2010, Day 4

9:00 AM

Just about to start cupping the first session of 31 coffees today. Susie reminded us before we began the day that every coffee we passed through today was going to be an ambassador coffee for Honduras, so to not pass through coffees that didn’t fit that profile. She also reminded us that every cup had a farmers face in it, and that COE winners lives are changed by the event. Serious stuff.

9:33 AM

Just finished the first session. Only four coffees on this table that I would buy. We will see what the jury has to say. This is the beauty of a large international jury, in that different perspectives and different market demands prevent my personal opinion from ruling the day. While I know what I like, and the fundamentals of what makes a great cup of coffee - sweetness, acidity, balance, and flavour - my evaluation can’t dictate anything more than what I would buy for Transcend.

9:52

The jury has decided to push at least 5 coffees out of session one. This is one more than I would have personally, so that is where the jury system works to negate my own personal opinions. For this round the jury is tasked with not only scoring the coffees but also providing descriptors for each coffee. This exercise has been refined over the years where we are now trying to distill our descriptions so that there isn’t an overwhelming and confusing list of words attached to each coffee. Having said that, it still tends to be a bit of a gong show, as every judge has their own frame of reference for describing flavour and aroma. It is always interesting to hear a coffee described as both bright and soft at the same time. It simply demonstrates how we describe things based on our own personal experience.

11:25 AM

Just finishing up the discussion for the second session. I think that five of the coffees in this session will make it through. Not sure though. The one thing I really enjoy about these events is the collegiality of the folk who attend. It is so amazing to be able to travel to a foreign country and meet and hang with friends. Last night for example a bunch of us just made dinner in our room, after Mike Love and I went to town to buy some fresh produce and meat. A couple of bottles of wine and some very tasty food. A great way to spend the evening.

12:46 PM

We are just wrapping up the morning session. We have worked our way through 24 coffees, and are almost ready to have a lunch break. It is a hot day here, and the first bit of the cupping table (aroma and break) is quite hot, until they turn on the air conditioning. The facility here at Finca Rosael is actually quite good for a cupping competition. The room we cup in is well lit and the simple fact that they have air conditioning is a hugh plus. We will back at the table at 2:00 PM.

2:36 PM

One table to go. We have seven coffees left to evaluate and then we will be done for the day. Tomorrow we cup the top ten coffees and have the awards ceremony. Then it will be onto visiting farms. Today has been a long day. It is hot, and I am always surprised how much energy it takes to focus and be serious about cupping this many coffees.

2:56 PM

Everyone is looking pretty haggard.

3:48 PM

A Salva Vida in hand (Honduran beer) and the day is done. My favourite table bar none, and my favourite coffee of the competition. I scored it an 89 which is one of my highest scores. It was a fun table for the most part, as there were a number of coffees I enjoyed. We were all looking forward to hitting the pool, but the rain and thunder is moving in, so that will likely not be happening. From what little I am hearing from home, the heat has been slowing the coffee consumption down. Why do people not want to drink coffee when it is hot? We do serve iced coffee and lattes too.

Check out the flickr page for more photos - http://www.flickr.com/photos/transcendcoffee/

Honduras 2010 COE, Day 3

8:30 AM

The day starts off with a briefing by our head judge Sherri Johns, things are going to be a bit unusual with congress showing up. I think this is a first for COE, having a national government congress show up and celebrate the coffee of their own country. A producer named Fabio, who has won past COE competitions, and this year won 3rd place at the SCAA for coffee of the year. He is being recognized and given award by his government. OK, enough for now, I need to go begin cupping the first set of cups today.

8:51 AM

I am at table 1 for session four of the first round. Cupping with me at this table is Tim Wendelboe from Norway, Tim Taylor from Chicago and Ruber Rivera from Honduras. The jury thus far has been very interactive, with people unafraid to wade right in and comment on what they think of the coffees; which makes for much more lively and interesting discussions. Alright, the coffee has had around 15 minutes in the cup, and is now ready for my spoon.

9:24 AM

Session 4 of round 1 is now complete. Now we discuss. On this table was one of my favourite coffees so far. Delicate and balanced black currant acidity, sweet, and balanced. There are indeed great coffees in Honduras.

11:08 AM

Just wrapping up the last discussion with the jury for round one. Every coffee that has an average score of 84 points or higher will move on to round two. Each coffee is then cupped again, and then on Friday we move on to the top ten coffees of the event. The pavilion behind me is loud and crowded. There are more soldiers with machine guns around us then I have ever seen before. The difference between the secret service (all black suits) and the guys down here, green fatigues and machine guns. If you are gun shy or at all nervous about guns, this is not the day to be at a COE competition.

I am predicting that we will cup 26 to 28 coffees tomorrow, out of the 39 that we started with. More on that as the official accountants crank through our scores and get the averages finalized.

4:25 PM

Well, we had a long session today, actually being part of the Honduran National Congress which met at the hotel here just outside of Marcala. While it was a momentous event for the local community, sitting through 2.5 hours of political speeches in Spanish was a bit slow. Nonetheless, it was a day where the Cup of Excellence program was recognized, and although they cancelled Susie’s power point presentation at the last minute, she did get to address the National Congress for five minutes. So hopefully the message she presented makes a difference in the lives of farmers here in Honduras.

I am learning much about the coffee industry here in Honduras, but if I learned anything in Ethiopia, I think I will save my critical blogging until I get home to Canada. So the rest of the day is left to relax, we are thinking of going into Marcala and buying some local food and cooking our own meal in Tracy Allan’s kitchenette. Time for some of our cooking.

As it turns out, we will be cupping 31 coffees tomorrow, so I was wrong by a bit in my previous prediction, so it will be a long day of cupping.

 

Today was a day to cup coffees in a way that mattered.  We cupped 24 coffees today, 8 per session. Each session seemed to get better than the last, but that is just me, because the scores vary tremendously. It is the beauty of the jury system, which allows for quite significant variation, and yet at the same time averages things out to a manageable score.  Some coffees are fairly easy, and are either quite skewed in the positive or negative direction. But other coffees demand discussion, and as Deaton Pigot from Intelligentsia said today, create drama around the judges discussion. It is very interesting to see a coffee score a 76 at the low end and then get a 95 at the other end of the spectrum. In reality, both those high and low scores get thrown out, and the rest get averaged. We have 18 coffees to cup tomorrow, and then we cup everything on Thursday which scores 84 points or better.

Tomorrow is a significant day for the COE and the town of Marcala.  The Honduras government Congress are coming out to meet all of us for lunch. I thought it was a big deal (and it was) last year in El Salvador when the minister of agriculture came to the ceremonies. This however, is something on a whole different scale, as the town of Marcala has never had this kind of delegation visit before, and it is a good three hour drive from Tegucigalpa (the main city in Honduras). So all of us cuppers will need to be on our best behavior, and it will be interesting to be having lunch with the government of the country.

Honduras is a beautiful country. The people are friendly, and are definitely in the mind set towards tourism. The internet here has been pretty sketchy, but then I remind myself that I am in the middle of a central american country, and should be astounded that I get wi-fi any where.

I tasted some very nice coffees today, and was instructed by the cuppings today that there are some delightful coffees in Honduras. I have never really explored the coffees here before, so it is all fairly new. It seems that there are two distinct profiles here, both of which have their own merits. I prefer the more delicate coffees, with clear acidity, and fruit, and some depth and complexity. At the end of the day, the jury is working hard to establish the criteria by which the top 30 or so coffees will rise to the top and make it into this year's auction. While it is still 20 something outside, and the bugs and crawly things are chirping, I am ready for bed. So I will sign off, and hopefully the internet works tomorrow, and I can write a bit more about the COE and the coffee scene in Honduras as I learn more each day.

By the way, sorry to dissapoint all of you fans of Esmeralda Special this year, but it looks like we missed out on getting some coffee, unless someone bought a bit too much and wants to part with a box or two. As I was trying to bid on a lot, the internet went down here in Honduras and by the time I called back to Edmonton, and found someone to get in front of the computer to bid, the auction was over. I was pretty frustrated, but what can one do. So, the moral of the story is... don't be in central america in the middle of the jungle when trying to participate in an online coffee auction. Claro!

Good night from the hills of coffee in Honduras. More in the morning.

2010 Honduras Cup of Excellence, Day One

10:10 AM

It has begun, we are cupping coffees once again, in a country where coffee grows. I have never been to Honduras, and I am quite unfamiliar with their coffees. Tim Wendleboe, who is here, says that Honduras is one of his favorite origins. I am sure to discover what he loves some much about these coffees.

10:48 AM

First round of calibration is now finished, talking has commenced. Sitting with Scott and Deaton, chatting about the coffees. Six coffees in the first round. Will be fun to see where these coffees fall out. The judges are definitely not afraid to voice their opinions, and we do have a jury willing to reward and punish which is good. Right now we are talking about my favorite coffee from round one. Hit the range 79 - 94 points. I scored it an 88. I did like it, but it is a blended coffee so as to not prejudice the jury during the real rounds. Lots of people would buy this coffee today, but obviously its not an actual lot. So far the group seems to be in track right off the bat. Now we are going back to cup the same six coffees again, but in different order. Looking forward to the real cupping to begin in the morning.

My first round of coffee scores were pretty decent. I was within one or two points of the national jury scores. While this is comforting, the reality is that in the world of specialty coffee, what national’s know and appreciate about their own coffee, does not always translate into what consuming markets appreciate. What is definitely true in the world of coffee is that there is a buyer out there for every coffee. What I have experienced at the past in judging events is that the Asian market is looking for something different than the European market, which in turn looks for something different than the North American market.

11:15 AM

In truth, it is what works with juries like these, where 21 people give a coffee a score based on their personal preferences. The highest score and the lowest score is tossed out, and the remaining judge’s scores are averaged. In the world of COE, any coffee receiving a score of 84 points or better gets awarded the distinction of cup of excellence. If a coffee has an average score above 90 points, it is awarded the Presidents Award.

11:55 AM

Just finished the second repeat table of calibration coffees. Unfortunately two coffees were eliminated from the tables this round for having the phenol defect. Under COE rules if one table has a cup that is phenolic, the coffee is automatically banished from the competition. Glad that we are in calibration mode, as there are only 39 coffees to evaluate this COE, compared to the 60 we started with last year in El Salvador.

11:15 PM

The rest of the day was spent visiting an indigenous community about 1.5 hours away from the hotel in Marcala we are staying at. We were introduced to their traditional clay pottery creations, and then given a bit of a presentation by the local town counsel. We made our way back to the hotel and had dinner around 8:30. Since then I have been talking to some of the crew here, and specifically Tracy Allen and Ulises Sevilla about the state of specialty coffee in Honduras. I learned a lot, and am sure that I will continue to learn a lot about Honduras this week. I am excited to try the coffees here, and look forward to discovering both the coffee and hopefully some great producers too. Well it is late, and this post is being typed in Pages, much frustration on my part with no active internet in my room, and I will post it in the morning.

Here ends the run down for day one of the 2010 COE Honduras.

goto http://www.flickr.com/photos/transcendcoffee/ for photos.

It's been a long day.  Started early this morning home in balmy Edmonton, boarding a flight to YYC and then on to San Francisco.  Mel and I then made our way to the monumental burger bar in the Mission district of San Francisco, "Mission Burgers" where David made us one of the most tasty burgers ever.  From there we made our way to Ritual's new roastery where they were celebrating their 5th anniversary.  It was fun to surprise Ilene and Ryan with our pop in visit.  From there Mel and I made our way to Delfina and had some tasty italian cuisine.  We made our way to Tartine and bought what looked to be delectable pastries only to leave the box at Four Barrel's cafe.  Thanks to the gracious staff there who let us in to see the place and give us a coffee after they were closed.  The joys of being Canadians in a US city, we just can't help being nosey and polite.  Now we are very tired and await the departure of our flight to Houston, with a connection to Tegucigalpa in the morning.  Hopefully Mel and I can both get a little shut-eye on the flight tonight.  Mel from all accounts, sitting across the table from me looks very tired.  OK, more from Honduras when we land and start to cup some coffee.