#67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió

#66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit

#65: To Blend or Not to Blend? Wine Vintages, and Harvest Update.

#64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee?

#63: Terroir For Busy People

#62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu

#61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista

#60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate

#59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level

#58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee

#57: Will Frith Solves Terroir & Other Lessons From Vietnam

#56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India

#55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari

#54: Visiting Producers, Advanced Tourism & The Coffee Hunter with Tom of Sweet Maria’s

#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim

#52: Carbonic Maceration in Wine vs Coffee & Two Ways to Improve Robusta

#51: The Kenyan Auction System; Lessons, Takeaways, & Cautions with Vava Angwenyi

#50: Listener Q&A: Honey Osmotic Dehydration, Fermenting Green Coffee & What Champagne Can Teach Us About The Flavor of Yeast

#49: Exposing the Producer’s Gaze & the Success Paradox with Vava Angwenyi

#48: My Philosophies on Coffee Processing, and the Future of the Industry, with Katrien of OR Coffee