“Montrose tasted the coffee. No bitterness, a blend of several beans – some of which had been grown precisely the same way for over a thousand years – and just the right temperature. If pressed, he could name the chemical makeup of the coffee and the reaction of the human body to the brew. Yet there was still an almost mystical sense of well-being that few things imparted just by smell, taste, and warmth, and coffee was one.”
