Wood can sound like an oenophile. He speaks a lot about terroir. He elaborates on the conditions of certain coffee crops, detailing the particularly perfect harvest of High Grounds' naturally lemon-scented Ardi coffee, from Ethiopia. He enthuses about the Cup of Excellence-winning Colombian bean he scored-he's the only provider in the area-that's noted with almond, vanilla, papaya. He defines the term acidity, in relation to coffee, as "the element that pushes the flavors of coffee to the surface," and then breaks it down by country: "In Indonesia, particularly Sumatra, the way that they process their coffee is unique in the world, and it results in very low-acidity coffee-smooth, strong chocolate notes, it's syrupy, it's a buttery mouthfeel. If you jump over to Costa Rica, now you're talking about bright, real pop-in-your-mouth with the flavors, also chocolate, but not as strong."