ACID MAKES COFFEE BETTER

In this episode, we sit down with Edgard Bressani to explore the latest trends in the coffee industry. As a seasoned speaker and board member of various coffee associations, Edgard sheds light on sustainable sourcing practices and innovative brewing methods that are shaping the future of coffee. From authoring "The Barista Guide" to organizing barista competitions in Brazil since 2002, Edgard has left an indelible mark on coffee culture. He shares stories from his journey and discusses how education and community engagement are vital for the industry's growth. Additionally, Edgard presents his vision for the coffee industry, touching on topics such as sustainability, market trends, and the importance of collaboration among coffee-producing countries.Watch this episode at  www.youtube.com/@THREEcoffee

We had the pleasure of meeting Wilford Lamastus Snr. & Jnr. earlier this year to discuss the history of coffee in Panama, challenges coffee growers face, and the future of Best of Panama (BoP).Wilford Snr. & Wilford Jnr. are Panamanian coffee producers and the owners of the Lamastus Family Estates. The Lamastus family has been growing coffee in the Boquete region of Panama for over 100 years. At the turn of the twentieth century, Kentucky-born Robert Lamastus arrived in Panama as part of the team that built the famed Panama Canal. In 1918, he established a coffee farm in the northern region of Boquete, on the edge of Volcan Baru National Park. Over a hundred years later, the family farms are now overseen by Robert’s grandson and great-grandson, Wilford and Wilford Jr. In 2018, their Elida Estate made BoP history by winning in both the washed and natural Geisha categories, breaking the coffee quality competition’s record for its highest-scoring coffee. In 2024, they won the BoP Geisha Natural category and broke both the BoP auction record and, additionally, the world record, for the most paid for a single lot of coffee at auction.Watch this episode at  www.youtube.com/@THREEcoffee

Morten founded Nordic Approach in 2011, and has been involved in every aspect of the business since inception. He has more than a decade of experience sourcing and direct buying from producers in Africa, Central/South America and Asia. Besides managing the company Morten is the main buyer and cupper for Nordic Approach. His experience has taught him how processing methods and farming  variables are linked to cup quality.Before starting Nordic Approach in 2011 he worked for 9 years as the product manager and buyer at Solberg & Hansen Coffee roasters in Oslo, Norway.Watch this episode at  www.youtube.com/@THREEcoffee

Originally from Argentina, Yanina’s coffee journey began 15 years ago doing. She now resides in Australia and works for Project Origin, a company that curates and imports green coffee beans. With Project Origin, she works on growing relationships at origin, sourcing coffee, and selling coffee to key partners internationally.In 2019 she placed 1st in the Australian Brewers Cup. She then represented Australia at the World Brewers Cup held at the Specialty Coffee Expo in Boston where she placed 9th in the world.Watch this episode at  www.youtube.com/@THREEcoffee

Faris Sheibani, is driven by a deep desire to make a positive change to the world around him. Born in the UK and growing up between the scenic pastures of north England and the rugged mountains of his native city of Taiz, Yemen, Faris’ passion lies in connecting different cultures and peoples.With a background in developing energy projects in emerging countries, Faris utilised his experience to establish QIMA as a sustainable, reliable and revolutionary specialty-coffee supplier in Yemen. In 2016 Faris established Qima Coffee with the aim of generating sustainable livelihoods for Yemen's smallholder coffee producers. They’ve achieved this through reestablishing Yemen as a renowned specialty coffee origin where later were discovered Mother Species, Yemenia.Watch this episode at  www.youtube.com/@THREEcoffee

Cosimo Libardo is known for his significant contributions to the coffee industry. He has been involved in various capacities, including leadership roles within the Specialty Coffee Association (SCA). His expertise encompasses a range of areas within the coffee sector, from business strategies to the nuances of coffee brewing and tasting. His insights are highly valued in the industry, especially in discussions about the future of coffee, innovations in brewing, and the role of training and education in coffee.Watch this episode at  www.youtube.com/@THREEcoffee

In our final episode of the season one with Hassan we discuss: the history of Yemen coffee production, the hurdles Yemeni farmers and producers face to grow, process and ship coffee relative to other countries, sensory notes of Yemeni coffee and the role of creating demand for specialty coffee beverages within Yemen. Watch this episode at  www.youtube.com/@THREEcoffee

In this episode with Darya we discuss: the difference between the coffee industry in different parts of the World, the Q system and it's value to coffee industry, her experience judging World Barista and Brewers competitions and tips  to build a great presentation.Watch this episode at  www.youtube.com/@THREEcoffee

In Part 2 of our two part series we discuss the impact of coffee processing on taste and aroma, communication of sensory notes to baristas and customers, subjectivity of sensory experience, and thoughts on infused coffees.Watch this episode at  www.youtube.com/@THREEcoffee

In this episode Part 1  we discuss how customer demand affects green bean purchasing, challenges in sourcing, water problems within the UAE and specialty coffee capsules.Watch this episode at  www.youtube.com/@THREEcoffee