David Perreira stands in the narrow back room at Yellow Brick Coffee that’s filled with burlap bags of raw coffee beans from around the world. A chalk-paint strip at eye level shows where the beans came from: Rwanda, Burundi, Ethiopia, Kenya, Tanzania, Guatemala.
It’s clearly one of Perreira’s happy places.
Reaching into a bag, he hefts a handful of the green beans, letting them trickle through his fingers. The pea-sized beans have a grassy, herbaceous scent, but until they’re roasted, the beans are hard enough to crack a tooth.