All we’ve been drinking is coffee, working our way through one massive sack of arabica beans. Cortez rigged up a manual pencil sharpener into a grinder; we measure out cups from the barrels of spring water we took with us from Massachusetts; we boil up the coffee in an old carafe over a camp stove, strain it through a mesh spatula into a hot/cold thermos. It takes forever. It tastes terrible. “Can you make coffee?” I ask Cortez. “Oh, yeah,” he says. “Great idea.”
