Somehow it escaped my notice that last October some of the faculty at MBTS selected the coffee blend I’ve been drinking for a couple of semesters (and it’s not too bad). From The Midwestern (Winter 2010), page 16:
After sampling dozens of coffees brewed from beans and roasts from around the world, the team [of faculty members] settled upon a custom blend that was 50% Italian roast Sumatra beans and 50% medium roast Ethiopian beans. Each team member said this particular combination was found to have a full-bodied taste with a hint of sweetness that they enjoyed.
I think this calls for a coffee committee… one committee on which I would happily serve!
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