Sounds like a curious idea, but I’ll need a good map first. Coffee farms can have subtle variations in soil, elevation, and weather that show up as flavor fingerprints. I’ve seen a few outliers in the data—like a single plantation that consistently gives a slightly bitter edge no matter the roast. That could be a useful anomaly to map. Let's gather the samples, plot the flavors, and see if the patterns hold up. Just keep in mind that coffee is fickle, so we might end up second‑guessing our own charts.

Sounds good—just remember we’ll need a good record of soil, altitude, and weather first. I’ll grab the data, you bring the mugs, and we’ll see if that bitter note is a real anomaly or just a trick of the bean. Let's keep an eye on the patterns and not let the coffee play too many tricks.

Alright, I’ll grab the charts, map the variables, and we’ll hunt that bitter whisper. Coffee and data together—let’s see what the ground hides.