現在回想,我大約10歲就跑產區了。 我爸是水果批發商, 在不用上學期間,偶而派我到水果產區「撲籠子」。以前沒紙箱，水果，是用手編竹籠來包裝，竹籠呈圓柱狀,頂部再用一個竹編蓋子，然後用細鐵線或是塑膠繩穿過籠身與蓋子加以固定，那需要技巧與力氣，我幹不來。所以當時的年紀，就只能幫忙用舊報紙或牛皮紙,撲竹籠的底部與內週邊,防止水果被刮傷或運輸時可能的碰傷，這工作叫「撲籠子」。
去過的水果產區包括三峽，當時老爸攬下的果園屬桶柑，「攬下」即「整批包下」，將該產季的水果以特定價格買下，採收水果即歸買方所有，買方的風險自然是市價波動與水果品質，但我年紀小不懂這些，只會一點簡單的工作，三峽之旅，在小學4年級的春假，當時山上很冷，在岩縫躲過雨，也被叔叔帶到一個烘茶場取暖，記得那茶場炭火很旺。
離老家較近的產區有往埔里途中的柑子林，那時採購的是土梨，橫山梨的一種，很甜，果核大且梨肉纖維較多，現在人不會欣賞的，因此被新興梨、高接梨取代了。
大約10點多了,陽光已不熾熱。
這裡的地形是乾溝,需腰繞,陰暗處,還有點冷,但背已溼透,汗水不斷的情況下,真的感受不太到涼意。我看一下高度計,11,050英呎,才5個小時,竟然覺得體力快耗盡。
睡夢中忽然飄來一陣花香,睜開眼想看看,誰那麼浪漫帶著花上車,卻是隔鄰一位俏麗的小姐正拿護手膏擦拭著,香氣再度襲來,正如一大束盛開的粉紅玫瑰,實在不好意思盯著人家看,就再度闔起眼睛養神,這次的香氣尚可接受。
想起8年前…
Wiki百科對第三波咖啡潮的說明如下：
The Third Wave of Coffee refers to a current movement to produce high-quality coffee, and consider coffee as an artisanal foodstuff, like wine, rather than a commodity, like wheat. This involves improvements at all stages of production, from improving coffee bean growing, harvesting, and processing, to stronger relationships between coffee growers and coffee traders and roasters, to higher quality and fresh roasting, at times called microroasting (by analogy with microbrew beer), to skilled brewing....
Third Wave Coffee aspires to the highest form of culinary appreciation of coffee, so that one may appreciate subtleties of flavor, bean varietal, and growing region – similar to other complex culinary products such as wine, tea, and chocolate. Distinctive features of Third Wave Coffee include direct trade coffee, high-quality beans (see specialty coffee for scale), single-origin coffee (as opposed to blends), lighter roasts of the beans, and latte art. It also sometimes filters naked portafilters, and revivals of alternative methods of coffee preparation, such as vacuum coffee (sometimes called "siphon") and individual drip brew.
