Відео

I Love him 🫶

my health is worth that !

oh Fuc(%/&!!!

I agree with everything that was said here, so great to have people like you guys that have such vision and passion! I definitely feel on the same page! Keep up the good work!

Hi! First, very interesting podcast and thank you so much for opening such discussion about the coffee industry crisis. I am a coffee lover but my main work is being a speciality tea importer. In my company, we do the same thing as the speciality coffee and wine industries, showing to our customers who made their tea, where it was grown, varietals, harvest dates, masl, etc. so they can appreciate it better, educate themselves and develop a intimate relationship with the product that, we must say, is a kind of luxury. I think that’s a great way of doing, as long as the transparency is correct and not bs or trying to create false needs or fomo… I can witness this a lot (and have been myself of victim of it as a customer) in the coffee industry where more brewing device, spro machines and grinders are always coming out and are the new game changers. We don’t have that in tea, being more traditional and more simple in general. The « always more » way of selling /buying mindset is what created so much shit on the planet. Like your guest said, appreciating what we have, appreciating fully with gratitude is probably pointing to a part of the solution rather than stimulating overconsumption. Also, if I may put a word concerning the co-fermented/ infused coffees: they are kind of the equivalent to what we have in the world of tea with perfumed/aromatized teas (ex: Jasmine green tea or Earl Grey) as they are pure teas on which we imposed a external flavour. We just create a separate section in our lineup so customers are aware that certain teas are pure and representative of their terroir and the others are aromatized. That’s it. Most geeks and purists will go to terroir teas, others will go for a bit of both or only perfumed if that’s what they like. No fuss about it. I think that would be very easy to do with coffee. Unless the people who are doing co-ferment are trying to hide and capitalize on this blurry/secret dimension, which is not transparent and quite disappointing from the point of view of a customer.

We are not moving the needle nor gaining the correct balance for producers and all the rest of us to consider how hard the work is going to be moving into the next 20-30 years. A tough road to carve out...

عائشة ترضع شباب قريش

Awesome convo and my god in the section here 'Building Resilient Supply Chains' you two hit on some good points that spoke to me. Building relationships is key but also first and last mile logistics hurdles, financial hurdles, cultural barriers, physical distance and general lack of time are all things that make it hard to develop these direct relationships. If you want to see a small company that is trying to build a platform that does this, check out the work at Arkena Coffee Market. Love it...keep up the good work!

Has Raw coffee shops closed in Dubai then? What's their current status?

Awesome series 👏👏👏👏

Thank you Lee, Heleanna! A very important interview with real human understanding, clarity and strict focus on essential realities faced by coffee farmers in Harar. I really look forward to the next episodes.

thank you for arising this.

i beg to differ, isn't indian coffee mostly being exported (about 70%) rather than being consumed domestically

Blueberries are grown in Colombia 🇨🇴 In tierras frió. Like Chiquinquira and Guatavita. On the equator. In commercial quantities. In the coffee belt.

I think the benefit from the perspective of big organisations when it comes to downplaying the coffee crisis is that its in their interest to create a market-wide perception that coffee is cheap to produce and abundant so there is an ideological justification for the extreme price suppression and race to the bottom which goes on rather than producers and farmers realising their worth and that coffee is a difficult to produce and prized commodity.

I find this fascinating as a newer coffee grower. I knew of bio-char and it’s benefits. But wasn’t aware of it’s huge positive impact to coffee trees. We will try on the farm. With much enthusiasm.

I don't see these types of conversations often in the industry, despite the importance and urgency, so thank you for giving me "realistic hope" in humanity.

Fascinating

Thanks Mark its great to hear roasting tips from different perspective,(( jus letting the beans speak out for itself, )) and how its behave . and the most important to know how your customer like there coffee not how do you like it. there is a lot of myths and legend around coffee not only in history of coffee but although in roasting and .......all Coffe value chain filled with myths. Thanks Lee for this great Episode.

Sounds great and simply keep it up

If you're a coffee roaster with questions for Mark, leave your comments below! If you're in Europe, consider grabbing a bag of his coffee.

Awesome series 👏👏👏👏👏

Hey I have been really enjoying these podcasts and there has been a lot of great stuff for learning about the exploitative nature of the coffee industry and hierarchies that are baked into its social structure. One complaint I have though is that the topic of these excerpts often gets segwayed and the conversation becomes about a general problem in the industry rather than the particular issue the video is meant to be a focus on. For example in this one I was interested to learn about the colonial history of coffee farms and how the more successful ones manufacture their own legacy and history but the subject was quickly changed and not returned to and the second half of the video ended up having very little to do with how "Not All Coffee Producers Are The Same".

thank you Lee. information is power

Well done Nawar

Worked with Nolan back at APTE... bloody good human... deserves all the success

You nail it. Biochar is soo important for modern agriculture as it was in ancient agriculture.

are the millionaries the only ones to drink coffee or eat chocolate in the future?

I will listen to all this podcast until I understand the coffee industry

Very good talks

I learn so much thank you guys

The sentiment expressed in the podcast resonates deeply with me. Respect for the art and legacy of coffee farmers and producers is paramount. While the Philippines may not always be at the forefront of the coffee conversation, our rich history dating back to the 1740s speaks volumes. At Teofilo Coffee, we stand firm in our commitment to supporting initiatives that specialize in Filipino coffee, despite the financial challenges it may pose. By sourcing and roasting coffee from the Philippines without wavering on prices, we honor and preserve this cherished heritage.

if China gets info coffee, it will become a cheap commodity.. all they do is to cheapen it and zero quality

WHOA BRO what the hell is going on. GO back to Germany, though even Deutchland is kinda down right now. The coffee craft world is over PEOPLE have no money for fancy things (meaning 4+ dollar for a cup). All of us are just trying to make it now and from the conversation that included you guys BECAUSE I am talking about us here in America. Wow I did not know that everyone is experiencing this feeling of just keeping afloat. Hang in there folks because the meek shall inherit the earth BUT you have to be strong and courageous.

So anyone who gets into business of any kind tries to find the best price to produce a product to benefit themselves in reselling it to someone else. You can call that colonialism but isn't that the same thing you do when you're selling training or certification to be a coffee pro? I don't see a distinction here.

Eucalyptus Mafia episode incoming 😅 Thanks for all of the wonderful discussions, Lee (& Mark, et al)! I'm sad to hear how much responsibility and risk is placed on producers and they only get paid on delivery? Amazon doesn't do that with my deliveries lmao I was wondering if you could discuss the results of James Hoffman's "Great American Coffee Taste Test" survey and how it fits into the coffee value and supply chains. For example, of those surveyed, many were open to paying more than $15 for a cup of coffee -- does this bode well for Cafe and Producer margins? Or is this a result of a non-random sampling? Just would love to hear your thoughts!

So how do we solve or even mitigate this? Do we call out the uber hipster roasters/coffee shops who highlight these ultra rare processing that nobody knows what they’re talking about (including the roaster!) How do we get everyone on the same page? I’m not a producer but I work with a small group of producers in Colombia and I share this frustration.

Growers are NOT willing to give discounts, they are forced by the well pissers who sell out to monopolists!

When you say the coffee industry isn't making money based on 3-6% net profits in cafes, and in Mayorgas case, 8% for their roastery, I wonder if those numbers could be skewed by short-term issues or disguised by accounting maneuvers. Obviously, it can be tricky to diagnose the sustainability of a business without meticulously analyzing their books. I'd be curious to learn about EBITDA margins and other information relating to these businesses and their financial plans for the future rather than just hearing they're "scraping the bottom of the barrel" to pull themselves together for another year. I know the coffee industry is tough, and I'd imagine these earnings once revealed won't surprise much of anyone, but I surely hope these businesses are still able to make good financial decisions that allow for the company to comfortably sustain themselves and their employees careers. I've definitely seen this side as well through other mentors and I know it's possible. It may just be hard to crack that information out of them? Also, thanks so much for bringing all of this awareness to the industry. It is incredibly needed in order to move forward in a way most of us hope to see. I am sharing this content with every coffee professional I know!! -Connor

Honestly, you should include Spanish and Portuguese close caption. These videos are gold.

Asking for cheaper coffee is mainly to compete with wholesalers…. Many coffee shop closes and they need new customers (always) because they have grown fast by loans and need to generate cash for payment. Also it’s part of business to get a good price 😆 to help the producer show your price for buyers small or big stick to a price one bag is the same price of a container if this the general rule no one will ask for a cheaper coffee.

I'm sure a very significant factor in how tart or sweet a berry tastes is the level of ripeness. This makes a huge difference. And much of what we have in supermarkets today (especially if it's not local produce) is not ripe, even if it looks ripe. We aren't really comparing similar things if one fruit is not ripe and the other is more so. The less ripe fruit will usually be more tart.

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“Cancel James Hoffmann” hahahahaha

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This video highlights coffe supply chain related issues. This some thing unique so far. I like this kind of video more.

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