I happened to find myself in a Whole Foods store a week ago and noticed the wide coffee selection. Not being able to help myself, I picked up some single-source beans from Ecuador. For much of the week, I have been drinking it, mostly as espresso, alternating with the pricier Kenyan beans from an indie shop that I wrote about last week as part ofmy ongoing coffee quest. This has kept me alert through a few hours of an extracurricular project, listening to the audiobook version of "Shantaram," by David Gregory McDonald, a potboiler set in India.