Podcasts about cup of excellence

Coffee is a collaborative journey involving various stakeholders.Sustainability in coffee is not just a trend but a necessity.The coffee market is evolving, and so are consumer expectations.Entrepreneurship in coffee requires resilience and adaptability.The importance of community and relationships in the coffee industry cannot be overstated.The Cup of Excellence highlights the best in coffee but needs to support all farmers.Innovative solutions like biochar can help address climate issues in coffee.The coffee industry offers endless opportunities for growth and exploration.Compassion and empathy are key traits for success in the coffee business.   Visit and Explore Covoya! TAKE OUR LISTENER SURVEY

Let's COFFEE BREAK! Kirk's heritage uncovered: we're doing a DNA test live on air! Plus we're reflecting on Nolan's mindful practices like Tai Chi, and the boys approach the canon mid life crisis. Also - what happened to the ‘Cup of Excellence' and how does brand power impact roasteries? And why not get philosophical… Can money really buy happiness? Coffee Break is your weekly inside scoop into the coffee community. Everything from on the fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gate kept coffee secrets. Love our content? Watch Tuesday's full episode and all other past eps on YouTube or find them in your podcast feed - and follow us @itsjustcoffee on Instagram! Want more of Rohan and Kirk? (duh)  Rohan Cooke - @goldenbrown.coffee Instagram:https://www.instagram.com/goldenbrown.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Kirk Pearson - @kirkthebarista Instagram:https://www.instagram.com/kirkthebarista?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Project Zero Coffee - @projectzero.coffee  Instagram - https://www.instagram.com/projectzero.coffee?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==  Plus!! Get your hands on some quality beans for home brewing at Golden Brown Coffee.   Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Thankyou for listening, love ya! Learn more about your ad choices. Visit megaphone.fm/adchoices

Entrevista com Vinicius Estrela - Diretor Executivo BSCA

Managing Director for Covoya Specialty Coffee, Rob Stephen, has a conversation with Senior Trader and Director of Sourcing Ian Kluse about his more than 20 years in the coffee industry.

In the second part of our conversation with George Howell, you'll hear the story of how he influenced the global coffee market, increased quality standards and improved the lives of thousands of people. George Howell is a passionate coffee connoisseur. His career in coffee began in the 1970's, when he opened an art café in Harvard Square. Combining his deep love for roasting with his dedication to Mexican indigenous artists, George's cafés gained a devoted following. Now, George Howell Coffee shops are expanding across the East coast in the Boston area. As the Founder, George spends his time educating and traveling with his daughter Jenny in pursuit of the finest coffee beans in the world.  George Howell was awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, for having raised specialty coffee quality standards to a new level through his Massachusetts-based company The Coffee Connection (1974 – 1994). He had grown The Coffee Connection into 24 company-owned stores in the Northeast and sold his high-quality popular coffee company to Starbucks in 1994.  In 1997, George worked on models of economic sustainability for coffee farmers under the United Nations and the International Coffee Organization. This led directly to the founding of the precedent-setting Cup Of Excellence program in 1999; it established the world's first international estate coffee competition and international internet auction that mightily contributed to breaking the commodity/price cycle for craftsman farmers in the specialty coffee industry. George Howell is a pioneer of the fair trade system. Working in partnership with quality producers, George's company pays top prices for green coffees, far exceeding Fair Trade pricing.  Giving the people what they want George Howell wishes we would all drink black coffee. But back in the 1980's, he realized that crowd pleasing drinks were a hit…and decided to help create one.  In this episode, George tells the real story behind the frappuccino: He didn't invent it. After visiting Seattle with a friend, he tried a version of the frappuccino and sought out to create a version of it for The Coffee Connection. He tasked his Manager and Marketer Andrew Frank with perfecting the formula, and Andrew did so much more than that - he coined the name frappuccino. It took off.  The idea exploded, turning their slow summers into record-breaking profit months. Customers loved the frozen caffeine drink and told their friends all about it. New versions of it popped up around the United States. Not only was America hooked on coffee - we were getting experimental with it. The quest for quality and the start of a competition Above all else, George considers himself an educator. After The Coffee Connection was acquired by Starbucks in 1994, he traveled Brazil with The International Coffee Relations Group to connect with coffee farmers.  He noticed that Brazil was not yet keeping up with Kenya, which was selling their beans at auction for double the usual fee. On a mission to help Brazilian farmers, he started test farms. They started simple, adding a new improvement each year. They designed tests to help prove that production improvements increase quality and profit.  Their tests were working when the program was suddenly halted. On a mission to prevent their research from being wasted, George brainstormed a solution.  He created the Cup Of Excellence program, encouraging a quality competition amongst coffee producers. He promised the winners ten cents above the current market value, and he suddenly had three hundred participants. The Brazilian market took off. Enjoy this fascinating second half of our conversation with George Howell. If you love coffee, you'll appreciate it even more knowing that every cup you drink was impacted by George himself. Quotes “What has sustained me is a need to educate.” “Our invention of the frappuccino was the name. It took off! It made our summers go from being the least income-producing to being equal to any other quarter…literally overnight.” “It was in 1988 when I went to Kenya and Costa Rica. I discovered how extraordinary, and how difficult it was to make great quality coffee.” “I was invited to be part of the International Coffee Relations Group, at the International Coffee Association. We met four times a year, talking about issues, relationships and quality. We talked about what could be done to promote those issues.” “I would travel and lecture - I would talk about the fast growth of specialty coffee, visiting one farm after the other. We created model farms where we had various farm owners where they would start from scratch. Each year they would add a quality improvement. We would see, was it more profitable at each level? We wanted to make the point that it was more profitable with each improvement we made.” “We communicated to farmers that if they won the competition, they would get a minimum of ten cents over the current market value. By promising that, we got three hundred farmers to participate.” “I had learned in ‘88 and ‘89 that Kenya was selling all their coffee at auction! And they were selling at about double everything else on the market. They went through a lot to get that quality.” Links mentioned in this episode: Visit the website for George Howell Coffee at https://georgehowellcoffee.com/  Follow George Howell Coffee on Instagram at https://www.instagram.com/ghowellcoffee/?hl=en and on Facebook at https://www.facebook.com/GHowellCoffee/ 

If you walk down any American main street, you'll find a coffee shop or three. If you love coffee, you can thank George Howell: The man that grew the culture behind coffee consumption in the United States and beyond. George Howell is a renowned entrepreneur and the Founder of George Howell Coffee. He has been expanding the art, appreciation and knowledge of fine coffee roasting since the 1970's.  George is a powerful storyteller, telling us how he spent the past 50+ years spreading unbridled enthusiasm for coffee, art and fair trade practices. George Howell was awarded the Lifetime Achievement Award by the Specialty Coffee Association of America in 1996, for having raised specialty coffee quality standards to a new level through his Massachusetts-based company The Coffee Connection (1974 – 1994). He had grown The Coffee Connection into 24 company-owned stores in the Northeast and sold his high-quality popular coffee company to Starbucks in 1994. He returned to coffee-traveling worldwide, and in 1997 worked on models of economic sustainability for coffee farmers under the United Nations and the International Coffee Organization. This led directly to the founding of the precedent-setting Cup Of Excellence program in 1999; it established the world's first international estate coffee competition and international internet auction that mightily contributed to breaking the commodity/price cycle for craftsman farmers in the specialty coffee industry. George Howell is a pioneer of the fair trade system. While founding George Howell Coffee, he sought quality producers that were just as passionate about outstanding coffee as he was. To this day, George Howell Coffee pays these farms top prices for green coffees, far exceeding Fair Trade pricing. In order to assure mutual education and trust, George and his daughter Jenny visit the farmers they work with and form lasting partnerships.  Enjoy Part One of this Two-part series with entrepreneur, connoisseur and compelling storyteller George Howell. Great entrepreneurs lead with passion and purpose George grew up in New Jersey then Mexico City, raised with a love of language, art and culture. Before George began roasting coffee, he discovered Mexican indigenous Huichol artists.  Quickly realizing that their work was unappreciated, he sought to help Huichol artisans show their work on the national stage. He was met with condescension. Defined as ‘folk artists', the Huichol peoples' work was devalued and discarded. But George saw what we see today - that these artists produced work that was every bit as thoughtful, unique and important as European painters and muralists.  Meanwhile, George developed a love for coffee - which he did not yet see as a business opportunity. George was determined to bring Huichol art into museums on the East coast. He and his pregnant wife, Laurie packed their two children into the car and headed East. He packed his french press and coffee grinder. The family stopped at Howard Johnson's motor lodges along their route and George would grind their coffee in the mens' restrooms, leaving behind a captivating aroma most Americans had never smelled before. After using hot water to brew their coffee right there in diners and parking lots, people would come up to them and ask, “What are you doing?” Big things begin with simple ideas Showing art wasn't paying the rent. George and Laurie got to work thinking of things they could do to make money, help artists and make an impact. This led to the creation of The Coffee Connection - named by Laurie Howell. The Coffee Connection was a simple idea: The Howell's wanted to share their love of art and coffee with the world. It combined two things they cared about, paid the bills and built community. They never could have hypothesized the growth and scale their dream would take over the next few decades. After an initial press boom and surviving the coffee freeze that hit Brazil in 1975, The Coffee Connection continued to expand. During the height of the espresso obsession of the 1980's and 90's, they were adding a new café every two years. After rebuffing Starbucks' advances multiple times, The Coffee Connection was successfully acquired by Starbucks in 1994, led by CEO Howard Schultz.  An exciting coffee comeback After The Coffee Connection was sold to Starbucks, George devoted himself to transforming the coffee industry for the better. He worked on sustainable farming and coffee production policies at the United Nations and the International Coffee Organization. He was making the impact he always wanted to make - but he found himself longing to return to the formation of new cafés.  Be sure to tune into Part Two of our conversation with George Howell to hear how George Howell launched his signature East-coast cafés, further developing coffee culture and nurturing a love for quality coffee unlike any other. Quotes “It became a ritual to wake up to a great cup of coffee - no milk, no sugar because it was good just the way it was.” “We moved East, by car with two kids and number three on the way. It was February or March 1974. I brought coffee with me, and a little french press and grinder, just for Laurie and me. We stopped at the Howard Johnson's along the way. I would grind the coffee in the mens' rooms, always leaving the bathrooms smelling a lot better after we left. And we would order hot water…like, for tea. We'd brew our coffee right there at the Howard Johnson's. We'd always have two or three people who were having breakfast there who would come up and say, ‘what are you doing! What's that!'” “We realized that we could win on both sides by opening up a café where we could exhibit art and sell great coffee.” “The enthusiasm was so incredible. Literally within the first three months, we were overwhelmed with customers coming in there. The media was coming in. The locals were coming and filming us!” “We were successful with the people we were hiring because they were so enthused. We learned very quickly that the best salespeople were the people who spread the excitement by contagion. That was the best you could ask for!” “I'd rather go broke selling great coffee than make a fortune selling garbage.” Links mentioned in this episode: Visit the website for George Howell Coffee at https://georgehowellcoffee.com/  Follow George Howell Coffee on Instagram at https://www.instagram.com/ghowellcoffee/?hl=en and on Facebook at https://www.facebook.com/GHowellCoffee/ 

★ Support this podcast on Patreon ★

Neste episodio do Plantcast contamos com a participação do cupper Silvio Leite, especialista em classificação, degustação e controle de qualidade de café, tendo mais de 30 anos de experiência no agronegócio cafeeiro. Silvio é certificado pela Associação Brasileira de Cafés Especiais e participa como Juiz em diversas competições de qualidade de café, tanto no Brasil quanto no exterior. É presidente do Júri internacional do concurso de qualidade Cup of Excellence, um dos mais prestigiados do setor, que premia anualmente os melhores cafés de cada país. Time ICL: Guilherme Dinali, Guilherme Amaral e Guilherme Zatti.

Concurso de cafés da BSCA aumenta exigências na qualidade. Em âmbito internacional, a possibilidade de estar a frente da maior instituição internacional do café

Concurso de cafés da BSCA aumenta exigências na qualidade. Em âmbito internacional, a possibilidade de estar a frente da maior instituição internacional do café

Inilah ajang buat para petani Indonesia untuk berkompetisi mencari kopi dengan nilai tertinggi dalam event Indonesia Cup of Excellence (COE). Michael Utama, Wakil Ketua Umum SCAI sebagai koordinator COE akan menjabarkan bagaimana event ini akan memberikan keuntungan bagi para petani untuk mendapatkan harga terbaik dan akses akses market yang lebih luas selain kebanggaan buat para petani itu sendiri tentunya.

Darrin Daniel is the Managing Director of Alliance for Coffee Excellence (ACE) who manages the Cup of Excellence coffee competition in a growing number of coffee-producing countries around the world. Find out more at https://allianceforcoffeeexcellence.org/--------------------- SPONSOR: BARATZA ---------------------www.baratza.com @baratzaThis episode of the MAP IT FORWARD podcast is brought to you by manual brewing grinder manufacturer, Baratza. The company that's known for innovation, value, quality, and consistency. Baratza designs precision burr grinders with a small footprint - perfect for both home and commercial environments. Head to www.baratza.com to pick up your favorite grinder today or enquire about becoming a wholesaler of Baratza grinders. Baratza - We Grind, You Brew. --------------------- FURTHER INFO--------------------- Subscribe to this channel as well as the audio version of this podcast on Youtube, Spotify, Apple Podcasts, Stitcher, Google Play, and all other podcast-listening apps on Apple and Android devices. Visit our website at www.mapitforward.org and follow us on social media @imapitforward and @mapitforwardmiddleeast

In this episode, Joel Singer, founder & owner of Origin Coffee Roasting is back to talk to us about a very special coffee from Ethiopia. Grown by Gemeda Elias Dube, this coffee won 19th place at the first annual Ethiopian Cup of Excellence competition. This episode isn't just about that coffee though; you'll learn about what the Cup of Excellence competition is, how coffees are selected, and why the CoE award is so important. We also talk quite a bit about what makes Ethiopian coffee so special.If you'd like to try this coffee, and you're reading this or listening to the episode not longer after recording (in February 2021), you should go to the Origin Coffee Roasting HQ on Hudson Street in Cape Town, or buy a bag at Cape Coffee Beans.You can also read more about the Cup of Excellence competition on their website, including specific information on this lot. You may also enjoy reading about the first Ethiopian CoE competition which took place during the COVID-19 lockdown at Barista Magazine Online!

In this episode we are talking with Darrin Daniel from Cup Of Excellence. We talked about his coffee journey, stories and purpose. We also covered the important aspect of creating a better coffee ecosystem. LIVE SHOW: https://www.instagram.com/coffee.fixa... WEBSITE: https://www.socialfixation.com.au/ SOCIALS: Instagram: https://www.instagram.com/mirko_bonma... Facebook: https://www.facebook.com/mirkobonmassar Twitter: https://twitter.com/mirkobonmassar

NEW PODCAST! Today’s podcast is about all things Cup of Excellence (COE) with Managing Director of the Alliance of Coffee Excellence, Darrin Daniel! Darrin has been working in the industry longer than @cap_n_kirk7 has been alive. He has cupped countless coffees, met many amazing producers and helped drive a movement that has made the Specialty Coffee industry what it is today. In this podcast we talk about how the Cup of Excellence is run, how judges are selected and delve into many other operational questions about the COE. This year the first ever Ethiopian COE was held which was a game changer for the home of coffee and for us all! The Sub-Zero Coffee Podcast can be listened to on ITunes, Soundcloud and Spotify by searching ‘Sub-Zero Coffee.’ This was a fascinating coffee discussion and we thank Darrin very much for taking the time to talk to us! As always, stay cool!

This episode of the podcast is brought to you by Elixir Specialty Coffee. A unique, pristine, ready-to-drink coffee experience for the coffee sensory explorer. Available now at www.elixirspecialtycoffee.com. Use code MAPITFORWARD to receive 10% off on your first purchase. Follow Elixir Specialty Coffee on Instagram at @elixirspecialtycoffeeMAP IT FORWARD Online Group Mastermind Coaching available in Coffee Roasting and Leadership/Business Development at www.mapitforward.org/groupcoaching.Visit our online merch store at www.mapitforward.org/merchThis podcast is available on Youtube, Apple Podcasts, Stitcher, Google Play, and most other podcasting platforms on Apple and Android devices.For more details go to www.mapitforward.org/podcasts and follow us on social media @imapitforward.

Apa dan bagaimana ajang Cup of Excellence yang akan diadakan pada bulan Agustus mendatang ? Ikuti perbincangan dengan Michael Utama dan Andi Wijaya tentang event COE dan sedikit informasi tentang ILAC, ICT, dan Coffee in the Good Spirit 2020.

Join me in listening to this conversation with George Howell, where we cover topics such as Cup of Excellence, coffee pricing, processing styles, craftsmanship, additives in processing, kamikaze farmers, and much more.George was awarded the Lifetime Achievement award from the SCA in 1996, even before he helped found the Cup of Excellence program in 1999. He's accomplished a lot towards improving coffee quality and educating consumers on several fronts. What I admire most is that he continues to be an advocate for quality. He's been in the industry 46 years and I was surprised to learn that he continues to travel to maintain his relationships with coffee producers, and visits Antigua every year.Even though George has had a longer career in coffee than me, and we approach coffee from different points of view and with different backgrounds, I was surprised to learn how much we have in common regarding coffee processing.Thanks for listening!

Darrin Daniel is the Executive Director of Cup of Excellence https://allianceforcoffeeexcellence.org/Due to the devastating fires that have been raging throughout Australia this past couple of months, and continue to ravage towns in their wake, we're dedicating our ad sponsorship section for the podcast for the first quarter of 2020 to invite you to support the efforts of the Australian rural fires services and animal wildlife associations. Please see links below: https://www.wires.org.au/donate/online (Help the Animals) https://www.rfs.nsw.gov.au/ (NSW) https://www.cfa.vic.gov.au/donate1 (Victoria) https://cfsfoundation.org.au/donate (South Australia) https://www.ruralfire.qld.gov.au/About/Pages/Donations.aspx (QLD) https://www.redcross.org.au This podcast is available on Youtube, Apple Podcasts, Stitcher, Google Play and most other reputable podcast platforms on Apple and Android.For more details go to www.mapitforward.org/podcasts and follow us on social media @imapitforward.

In this episode, Richard Sandlin sits with Alliance for Coffee Excellence (ACE) Executive Director, Darrin Daniel. Darrin shares the history of the COE, his experience as a volunteer with the organization & where he hopes to help take its future. For coffee professionals looking to learn more, join The Crown & the Alliance for Coffee Excellence for a unique set course focused on cupping, sensory skill-building & the COE's unique way of evaluating cuppers skill and confidence in March 2020 at The Crown. Shout out to Michael Senderovich for the music & logistical support. Thank you to Chris Kornman for the engineering support. Feedback? podcast@royalcoffee.com   

The farm was initially acquired by Harry Adams Butter, the grandfather of Johanna, the current owner. Harry came to El Salvador from Dundee, Scotland, at the end of the 1800s. At the beginning of the 1900s he decided to move his home to Berlin (a town in El Salvador, not the German one). He saw an opportunity and decided to buy this farm, which is currently managed by the family's third generation. This is quite a different area to where most of our El Salvador coffees come from, and it's great to find a coffee we like so much from this area. When translated, the farm's name means “Scotland”, named after Harry's homeland. The initial16 acres of inheritance have been increased to 180 acres. Not all of the additional acreage has been exclusively planted with coffee; the varieties planted are mainly Bourbon and Kenya. Lately Pacas and Cuzcatleco have also been planted. The rest of the property has been left as it was originally; a nice forest, in order to protect the local flora and fauna, as well as the two fountain heads. There are native species of trees in the process of becoming extinct, but more are being planted every year. This is the first time in a long time that we have exclusively bought a Cup of Excellence lot, and it's been even longer since we have participated in the El Salvador auction. We have many special relationships and amazing coffees in our arsenal, but this one pushed some tastebud-buttons as no coffee has for a while (I also left Roland in charge of bidding and he got auction fever). In the cup this is sweet and smooth, creamy and milk chocolate-y: all the things you expect from a great El Salvador coffee. Then it hits you. You're tasting tropical fruits, papaya, and this exciting and delicious acidity that goes on an on. A truly excellent coffee. Farm: Escocia 
Farmer: Caledonia S.A City: Berlin Region: Usulutan
 Country: El Salvador
 Farm size: 65 hectares
 Coffee growing area: 46 hectares
 Altitude: 1,200 m.a.s.l.
 Variety: SL-28
 Processing system: Washed

Poul shares his experiences, video and stories from a recent trip to judge the Honduras Cup of Excellence and tour coffee farms in the hills of Honduras.

Episode 77 on Monday the 3rd of May 2010 Cup of Excellence Costa Rica La pria vs Cup of mediocrity Timo

Episode 70 on Monday the 15th of March 2010 Guatemala Cup of Excellence San Julian

Episode 60 on Monday the 4th of January 2009 Bolivia Cafe David Santiago Mamani Mamani Cup of Excellence 2008

Episode 52 on Monday the 9th of November 2009 Honduras Sesesmile Cup of Excellence Award Winner

Episode 49 on Monday the 19th of October 2009 Rwanda MIG Buremera Bourbon Cup of Excellence

Episode 41 on Monday the 24th of August 2009 Brazil Rancho Sao Benedito - Mariana de Carvalho Junqueira Cup of Excellence

This episode talks about some culinary vs commodity coffee, great coffees available this summer, a new Barista outreach program from the Cup of Excellence, and a feature interview with Carl Sara.

This episode talks about some culinary vs commodity coffee, great coffees available this summer, a new Barista outreach program from the Cup of Excellence, and a feature interview with Carl Sara.

Finally, our post SCAA 2008 Minneapolis wrapup show, and a feature interview with George Howell about the book Connecting Worlds: The Coffee Trail. We also talk about trends in coffee, blends hiding the farmer, CoE and much more.

Finally, our post SCAA 2008 Minneapolis wrapup show, and a feature interview with George Howell about the book Connecting Worlds: The Coffee Trail. We also talk about trends in coffee, blends hiding the farmer, CoE and much more.

Topics: Another live to tape episode. This one is an interview with incoming SCAA President, and current conference chair Rob Stephen. MP3 format 9.2 mb, 32:33 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel. Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: Another live to tape episode. This one is an interview with incoming SCAA President, and current conference chair Rob Stephen. MP3 format 9.2 mb, 32:33 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel.

Topics: We want to get this one out before heading off to Charlotte this week, so a bit of "live to tape" without any editing. Mark is joined by Beata to answer emails, talk about Black Coffee a documentary, Brasil CoE Tastings and the forthcoming SCAA Show. MP3 format 12.6 mb, 43:59 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel. Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: We want to get this one out before heading off to Charlotte this week, so a bit of "live to tape" without any editing. Mark is joined by Beata to answer emails, talk about Black Coffee a documentary, Brasil CoE Tastings and the forthcoming SCAA Show. MP3 format 12.6 mb, 43:59 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel.

Topics: Back from a long break, Mark explains the delay between podcasts, says goodbye to a former CGer and delves into 2 more interviews covering the Brasil Cup of Excellence with Andrew Barnett of Ecco Cafe and Susie Spindler from Cup of Excellence. MP3 format 27.4 mb, 77:54 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel. Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: Back from a long break, Mark explains the delay between podcasts, says goodbye to a former CGer and delves into 2 more interviews covering the Brasil Cup of Excellence with Andrew Barnett of Ecco Cafe and Susie Spindler from Cup of Excellence. MP3 format 27.4 mb, 77:54 (mm:sec) 48 kbps bitrate, 44.1Hz sample rate, mono channel.

Topics: Mark has Angie Lof, head trainer from JJ Bean House of Coffee sit in talking about her trip to Ethiopia, then it's all Cup of Excellence, with the record breaking Brasil Auction and an interview with Instaurator, one of the buyers. Part one of two. MP3 format 17.0 mb, 59:21 (mm:sec) 40 kbps bitrate, 44.1Hz sample rate, mono channel. Questions or comments podcast@coffeegeek.com, call 1-206-965-8185, or look for us on Skype, username: CoffeeGeek

Topics: Mark has Angie Lof, head trainer from JJ Bean House of Coffee sit in talking about her trip to Ethiopia, then it's all Cup of Excellence, with the record breaking Brasil Auction and an interview with Instaurator, one of the buyers. Part one of two. MP3 format 17.0 mb, 59:21 (mm:sec) 40 kbps bitrate, 44.1Hz sample rate, mono channel.