Should gourmet coffee roasters be considered local and allowed into farmers markets? (Larry Kobelka for The Washington Post/FTWP)

Who gets admitted and rejected also raises a more philosophical question hovering over farmers markets: Is a “local” product something grown and raised within a certain geographic area? Or can “local” mean something more expansive — a raw product from elsewhere transformed here in a significant way?

In other words, does a roaster — one trained to understand the wide world of coffee beans and their processing techniques, and how best to bring out the flavors of each different bean — add enough value to a product that it should be designated as “local”? We thought we’d put the question to you in our poll.

DisclaimerThis is a non-scientific user poll. Results are not statistically valid and cannot be assumed to reflect the views of Washington Post users as a group or the general population.