Cacao and coffee beans we prize
but sweetened forms so we’ll imbibe
without a grimace – and in life
sweet turns bitterness benign.
I was given some syrups for coffee recently. I thought about the trouble we go to in processing coffee and cocoa to make them palateable products, and how even then we add more sweetening to mitigate the bitterness. We take the acerbic and overlay it, sugar-coat it. But it would simply be a bowl of biliousness without the bitter base notes. So with our lives. In balance, there’s much to be savoured.