Podcast appearances and mentions of lee safar

If you love what we do, become a premium YouTube Subscriber or join our Patreon: • https://www.patreon.com/mapitforward• https://www.youtube.com/mapitforwardCheck out our on-demand workshops here: • https://mapitforward.coffee/workshopsConsider joining one of our Mastermind Groups here:• https://mapitforward.coffee/groupcoachingJoin our mailing list:• https://mapitforward.coffee/mailinglist••••••••••••••••••••••••••••••••This is the 4th of a five-part series on The Daily Coffee Pro Podcast by Map It Forward with Michael Sheridan from the CQI. Michael has joined us on the podcast to discuss the changes recently announced at SCA Expo in Houston regarding the licensing agreement of the Q grader program to the SCA and what it means moving forward.The 5 episodes in this series are:1. The History and Mission of the CQI - https://youtu.be/eBSxcipZx382. The Agreement Between the SCA and the CQI - https://youtu.be/oB-pvqDD1JQ3. Your Reaction to the Changes to the Q - https://youtu.be/HAfjOJMRuxU4. What's Next For The CQI - https://youtu.be/niNgG6K6JjY5. The Long-Term Focus for CQI - https://youtu.be/NH2-8csKTRMIn this episode of the Daily Coffee Pro by Map It Forward, host Lee Safar converses with Michael Sheridan about CQI's critical transition, immediate next steps after recent decisions, will the industry find a path back to trusting the CQI, and the broader impact on the coffee industry. Sheridan details the four key processes involved in the transition phase, including the fast-track path for Q graders to the new Q system, the PHP program's curriculum review, and efforts to rebuild trust within the community. They discuss organizational sentiments and the implications of the CQI-SCA relationship, while also touching on perceptions of the recent changes and the future roadmap.Connect with Michael Sheridan and the CQI here:https://www.linkedin.com/in/michaelsheridancoffee/https://www.coffeeinstitute.org/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward••••••••••••••••••••••••••••••••This week, the Map It Forward Middle East Podcast is also being syndicated to the Daily Coffee Pro Podcast by Map It Forward.This is the 5th episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn the final episode of the Map It Forward Middle East podcast series, host Lee Safar engages with Shireen and James from Bunni Coffee to discuss the future of coffee in the Middle East. The conversation delves into the cultural significance of coffee, its deep-rooted traditions, and the emerging trends in the region's coffee market, with a focus on Jordan, the GCC (especially KSA and UAE), and beyond. The episode also covers the growing awareness and shifts towards quality coffee in the Levant, the challenges and opportunities in the specialty coffee industry, and the importance of marrying good business practices with coffee expertise. Additionally, they introduce the upcoming 'Start A Coffee Side Hustle' mastermind group launching in July, designed to help new coffee entrepreneurs navigate the industry.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward••••••••••••••••••••••••••••••••This is the 5th episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn the final episode of the Map It Forward Middle East podcast series, host Lee Safar engages with Shireen and James from Bunni Coffee to discuss the future of coffee in the Middle East. The conversation delves into the cultural significance of coffee, its deep-rooted traditions, and the emerging trends in the region's coffee market, with a focus on Jordan, the GCC (especially KSA and UAE), and beyond. The episode also covers the growing awareness and shifts towards quality coffee in the Levant, the challenges and opportunities in the specialty coffee industry, and the importance of marrying good business practices with coffee expertise. Additionally, they introduce the upcoming 'Start A Coffee Side Hustle' mastermind group launching in July, designed to help new coffee entrepreneurs navigate the industry.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward••••••••••••••••••••••••••••••••This week, the Map It Forward Middle East Podcast is also being syndicated to the Daily Coffee Pro Podcast by Map It Forward.This is the 4th episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn this episode of the Map It Forward Middle East Podcast, Lee Safar hosts Shireen Muhaisen and James Lynes to discuss the significant impact of the global coffee crisis on businesses and consumers in the Middle East. The conversation delves into the rising coffee prices, the differences between specialty and commercial coffee markets, and how cultural sensitivities in regions like the Levant and GCC shape the consumer response to this crisis. The episode also touches on logistical challenges, climate impact on coffee supply, and the role of business values and sustainability in navigating this crisis. Finally, they explore the unique challenges of operating a coffee business in a region where extreme summer heat leads to a seasonal exodus of consumers.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward••••••••••••••••••••••••••••••••This is the 4th episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn this episode of the Map It Forward Middle East Podcast, Lee Safar hosts Shireen Muhaisen and James Lynes to discuss the significant impact of the global coffee crisis on businesses and consumers in the Middle East. The conversation delves into the rising coffee prices, the differences between specialty and commercial coffee markets, and how cultural sensitivities in regions like the Levant and GCC shape the consumer response to this crisis. The episode also touches on logistical challenges, climate impact on coffee supply, and the role of business values and sustainability in navigating this crisis. Finally, they explore the unique challenges of operating a coffee business in a region where extreme summer heat leads to a seasonal exodus of consumers.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward••••••••••••••••••••••••••••••••This week, the Map It Forward Middle East Podcast is also being syndicated to the Daily Coffee Pro Podcast by Map It Forward.This is the 3rd episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn the third episode of the Map It Forward Middle East podcast, host Lee Safar talks with Shireen Muhaisen and James Lynes from Bunni Coffee in Jordan about the challenges of establishing a specialty coffee business in the region. They discuss the complexities of importing goods, regional stability, and logistics that affect their operations. Despite these hurdles, Shireen and James share their experiences in managing people, the importance of trust in sourcing coffee, and their continuous journey in developing their business. This episode highlights the unique business landscape in Jordan and offers insights into the broader coffee industry. Stay tuned for the next episode, where the discussion will focus on the coffee crisis.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward••••••••••••••••••••••••••••••••This is the 3rd episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn the third episode of the Map It Forward Middle East podcast, host Lee Safar talks with Shireen Muhaisen and James Lynes from Bunni Coffee in Jordan about the challenges of establishing a specialty coffee business in the region. They discuss the complexities of importing goods, regional stability, and logistics that affect their operations. Despite these hurdles, Shireen and James share their experiences in managing people, the importance of trust in sourcing coffee, and their continuous journey in developing their business. This episode highlights the unique business landscape in Jordan and offers insights into the broader coffee industry. Stay tuned for the next episode, where the discussion will focus on the coffee crisis.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward ••••••••••••••••••••••••••••••••This week, the Map It Forward Middle East Podcast is also being syndicated to the Daily Coffee Pro Podcast by Map It Forward. This is the 2nd episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn this episode of the Map It Forward Middle East podcast, host Lee Safar talks with Shireen Muhaisen and James Lynes from Bunni Coffee about building a values-driven coffee business in the Middle East. They discuss the importance of core values, understanding the market, balancing profitability with impact, and differentiating their brand from competitors. They also explore how cultural heritage plays a role in their business model and the challenges of pioneering specialty coffee in Jordan. Join us for insightful conversations about navigating the coffee industry with a strong foundation of values.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

If you love what we do, become a premium YouTube Subscriber or join our Patreon: https://www.patreon.com/mapitforward •••••••••••••••••••••••••••••••• This is the 2nd episode in a 5-part series of the new direction of the Map It Forward Middle East podcast. Host Lee Safar is joined by co-founders of Bunni Coffee in Amman, Jordan, Shireen Muhaisen and James Lynes.In this series, Lee, Shireen, and James discuss what it's like to do business in the Middle East, the birthplace of roasted and brewed coffee.The 5 episodes in this series are:1. The Middle East Coffee Landscape - https://youtu.be/b2flXeAC2jA2. Building a Values Driven Business in Jordan - https://youtu.be/Dq2pc6bbmdY3. Challenges of the Middle East Coffee Market - https://youtu.be/dJPFoL-8Ln44. The Coffee Crisis and the Middle East - https://youtu.be/Hmd4AoXNkgY5. The Future of Coffee in the Middle East - https://youtu.be/Y8Lc_4b5dXwIn this episode of the Map It Forward Middle East podcast, host Lee Safar talks with Shireen Muhaisen and James Lynes from Bunni Coffee about building a values-driven coffee business in the Middle East. They discuss the importance of core values, understanding the market, balancing profitability with impact, and differentiating their brand from competitors. They also explore how cultural heritage plays a role in their business model and the challenges of pioneering specialty coffee in Jordan. Join us for insightful conversations about navigating the coffee industry with a strong foundation of values.Connect with Shireen Muhaisen and James Lynes at Bunni Coffee here:• https://bunni.coffee/• https://www.instagram.com/bunni.coffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 5th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g3. The Relationship Between Cost and Quality - TBD4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode, Lee and Mark discuss the importance of regenerative agriculture and its impact on quality in the F&B sector. They discuss the challenges and benefits of adopting regenerative practices, the roles of consumers, businesses, and producers in driving the shift towards quality ingredients, and how the coffee industry can better understand and implement these practices. Additionally, the episode touches on the necessity of immediate feedback in improving food quality and highlights successful examples from the Middle East's coffee and food scene. Tune in for real conversations on farming, quality ingredients, and the dynamic coffee market in the Middle East. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 5th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g3. The Relationship Between Cost and Quality - TBD4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode, Lee and Mark discuss the importance of regenerative agriculture and its impact on quality in the F&B sector. They discuss the challenges and benefits of adopting regenerative practices, the roles of consumers, businesses, and producers in driving the shift towards quality ingredients, and how the coffee industry can better understand and implement these practices. Additionally, the episode touches on the necessity of immediate feedback in improving food quality and highlights successful examples from the Middle East's coffee and food scene. Tune in for real conversations on farming, quality ingredients, and the dynamic coffee market in the Middle East. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 4th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA 2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g 3. The Relationship Between Cost and Quality - https://youtu.be/6hev2oz2Qhs4. Is Quality Subjective - https://youtu.be/_VEvXBQi5VU5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar continues a lively discussion with Mark Bartlett from Bon Accord Products. In this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar converses with Mark Bartlett from Bon Accord Products about the subjectivity of quality in food. They delve into how personal experience and exposure shape our perceptions of quality, illustrated through examples of wine, oysters, cheese, and pizza. The discussion highlights the significance of trusting one's taste and the inherent subjectivity in defining quality. Additionally, they explore the role of mentorship and ingredient selection in culinary education, concluding with a teaser for the next episode on factors eroding society's demand for quality produce and ingredients. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 4th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA 2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g 3. The Relationship Between Cost and Quality - https://youtu.be/6hev2oz2Qhs4. Is Quality Subjective - https://youtu.be/_VEvXBQi5VU5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar continues a lively discussion with Mark Bartlett from Bon Accord Products. In this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar converses with Mark Bartlett from Bon Accord Products about the subjectivity of quality in food. They delve into how personal experience and exposure shape our perceptions of quality, illustrated through examples of wine, oysters, cheese, and pizza. The discussion highlights the significance of trusting one's taste and the inherent subjectivity in defining quality. Additionally, they explore the role of mentorship and ingredient selection in culinary education, concluding with a teaser for the next episode on factors eroding society's demand for quality produce and ingredients. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 3rd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g3. The Relationship Between Cost and Quality - https://youtu.be/6hev2oz2Qhs4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar continues a lively discussion with Mark Bartlett from Bon Accord Products. The episode delves into the misconceptions surrounding 'ceremonial grade' matcha, a term that holds no standard in Japan and is considered a Western invention. They also explore the impact of product quality on customer preferences, specifically how high-quality peanut butter can transform café offerings. Additionally, Mark shares insights into the challenges faced by chefs and cafés in maintaining quality amidst economic pressures such as high rents. Tune in for an enlightening conversation that touches on everything from matcha and peanut butter to the broader dynamics between quality and cost in the food and beverage industry. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 3rd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g3. The Relationship Between Cost and Quality - https://youtu.be/6hev2oz2Qhs4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar continues a lively discussion with Mark Bartlett from Bon Accord Products. The episode delves into the misconceptions surrounding 'ceremonial grade' matcha, a term that holds no standard in Japan and is considered a Western invention. They also explore the impact of product quality on customer preferences, specifically how high-quality peanut butter can transform café offerings. Additionally, Mark shares insights into the challenges faced by chefs and cafés in maintaining quality amidst economic pressures such as high rents. Tune in for an enlightening conversation that touches on everything from matcha and peanut butter to the broader dynamics between quality and cost in the food and beverage industry. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g3. The Relationship Between Cost and Quality - TBD4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this thought-provoking episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Mark discuss the shift away from quality in the hospitality industry over the past 20 years. They explore the transition from traditional, high-quality ingredients and cooking methods to the commercialization and trend-driven nature of modern cafes and restaurants.Featuring insights on the importance of passion-driven, independently owned eateries, the impact of convenience on food quality, and the enduring value of classic dishes, this episode is a must-watch for anyone in the coffee and food service industries.Don't miss out as they delve into how quality and nutrition are intertwined and the critical role single-owner establishments play in maintaining culinary standards. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee"3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching••••••••••••••••••••••••••••••••This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g3. The Relationship Between Cost and Quality - TBD4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this thought-provoking episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Mark discuss the shift away from quality in the hospitality industry over the past 20 years. They explore the transition from traditional, high-quality ingredients and cooking methods to the commercialization and trend-driven nature of modern cafes and restaurants.Featuring insights on the importance of passion-driven, independently owned eateries, the impact of convenience on food quality, and the enduring value of classic dishes, this episode is a must-watch for anyone in the coffee and food service industries.Don't miss out as they delve into how quality and nutrition are intertwined and the critical role single-owner establishments play in maintaining culinary standards. Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops 1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee" 3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching •••••••••••••••••••••••••••••••• This is the first in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA 2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g 3. The Relationship Between Cost and Quality - TBD4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode, Lee and Mark delve into the evolving definition of quality in the food and beverage industry, sharing insightful examples and personal experiences. From comparing milk and bread production in the past to discussing the impact of corporate decisions on quality, this episode explores how our understanding and expectations of quality have shifted over the decades. Discover how nutrition, marketing, and commercial influences play a role, and why it's crucial to reconnect with the sources of our food. Tune in to gain a deeper understanding of what truly defines quality in today's market.Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/ https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglistWorkshops Available: - https://mapitforward.coffee/workshops 1. "Introduction to Regenerative Coffee Farming"2. "Biochar for Coffee" 3. "How To Become A Coffee Consultant"4. "Grow Your Coffee Business"Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching •••••••••••••••••••••••••••••••• This is the first in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.The 5 episodes in this series are:1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA 2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g 3. The Relationship Between Cost and Quality - TBD4. Is Quality Subjective - TBD5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-MIn this episode, Lee and Mark delve into the evolving definition of quality in the food and beverage industry, sharing insightful examples and personal experiences. From comparing milk and bread production in the past to discussing the impact of corporate decisions on quality, this episode explores how our understanding and expectations of quality have shifted over the decades. Discover how nutrition, marketing, and commercial influences play a role, and why it's crucial to reconnect with the sources of our food. Tune in to gain a deeper understanding of what truly defines quality in today's market.Connect with Mark Bartlett and Bon Accord here:https://bonaccord.co.nz/ https://www.linkedin.com/in/mark-bartlett-5709a132/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this insightful episode of The Daily Coffee Pro by Map It Forward, host Lee and Tim discuss SCI's relaunch as a registered nonprofit in the US, their commitment to transparency, and the new Coffee Cuppers Certificate as an alternative to the Q Grader certification.Tim also addresses the courses available for farmers, the current state and history of SCI, and their plans for bridging educational gaps in the coffee industry.Dive into this episode for an in-depth look at the future of coffee education and the values driving SCI's mission.00:00 Introduction and New Role at SCI01:05 Business Advisory Services01:40 Final Episode Announcement02:15 Changes to Q Grader Certification03:01 SCI's Coffee Cuppers Certificate04:10 Professional Development and Transparency05:55 History and Background of SCI07:04 Relaunch and Nonprofit Status09:52 Governance and Educational Programs14:22 Transparency in the Coffee Industry18:44 China's Reaction to SCI24:52 Support for Farmers27:03 Pricing and Course Information31:58 Conclusion and Final ThoughtsArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this insightful episode of The Daily Coffee Pro by Map It Forward, host Lee and Tim discuss SCI's relaunch as a registered nonprofit in the US, their commitment to transparency, and the new Coffee Cuppers Certificate as an alternative to the Q Grader certification.Tim also addresses the courses available for farmers, the current state and history of SCI, and their plans for bridging educational gaps in the coffee industry.Dive into this episode for an in-depth look at the future of coffee education and the values driving SCI's mission.00:00 Introduction and New Role at SCI01:05 Business Advisory Services01:40 Final Episode Announcement02:15 Changes to Q Grader Certification03:01 SCI's Coffee Cuppers Certificate04:10 Professional Development and Transparency05:55 History and Background of SCI07:04 Relaunch and Nonprofit Status09:52 Governance and Educational Programs14:22 Transparency in the Coffee Industry18:44 China's Reaction to SCI24:52 Support for Farmers27:03 Pricing and Course Information31:58 Conclusion and Final ThoughtsArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Tim discuss the industry's reaction to the recent changes in the Q Grader certification.They explore the polarizing decision by the SCA and CQI to implement new quality evaluation measures during a time of multiple crises in the coffee industry, including price, supply, climate, and logistical issues.The episode features a detailed examination of the challenges faced by industry professionals, the concerns over accessibility and transparency, and the impact on educators and producers.Lee and Tim also address the broader implications of these changes and the need for a balance between certification accessibility and maintaining educational quality.00:00 Introduction to the Polarization in the Coffee Industry00:47 Support and Subscribe to Our Podcast01:10 Welcome and Episode Overview01:22 The Controversial Changes to the Q Program01:33 Cosimo Libardo's Perspective on Industry Changes02:31 Acknowledging the Trauma in Industry Changes03:07 Trust Issues with SCA and CQI04:07 Impact on CQI Instructors and Q Graders04:41 Accessibility and Financial Barriers05:21 Forcing Industry Compliance07:21 Educator and Trainer Dissatisfaction08:29 Quality vs. Accessibility in Education10:10 Professional Development and Certification Challenges11:55 The Real-World Impact on Coffee Professionals19:35 Comparing CVA Certification to CPA26:36 SCA's Role and Industry Expectations27:58 Mastermind Groups and Industry Reflections29:10 Final Thoughts and Upcoming Episode29:32 Closing Remarks and Call to ActionArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Tim discuss the industry's reaction to the recent changes in the Q Grader certification.They explore the polarizing decision by the SCA and CQI to implement new quality evaluation measures during a time of multiple crises in the coffee industry, including price, supply, climate, and logistical issues.The episode features a detailed examination of the challenges faced by industry professionals, the concerns over accessibility and transparency, and the impact on educators and producers.Lee and Tim also address the broader implications of these changes and the need for a balance between certification accessibility and maintaining educational quality.00:00 Introduction to the Polarization in the Coffee Industry00:47 Support and Subscribe to Our Podcast01:10 Welcome and Episode Overview01:22 The Controversial Changes to the Q Program01:33 Cosimo Libardo's Perspective on Industry Changes02:31 Acknowledging the Trauma in Industry Changes03:07 Trust Issues with SCA and CQI04:07 Impact on CQI Instructors and Q Graders04:41 Accessibility and Financial Barriers05:21 Forcing Industry Compliance07:21 Educator and Trainer Dissatisfaction08:29 Quality vs. Accessibility in Education10:10 Professional Development and Certification Challenges11:55 The Real-World Impact on Coffee Professionals19:35 Comparing CVA Certification to CPA26:36 SCA's Role and Industry Expectations27:58 Mastermind Groups and Industry Reflections29:10 Final Thoughts and Upcoming Episode29:32 Closing Remarks and Call to ActionArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 3rd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Tim delve into the complexities of evaluating coffee quality. They discuss the importance of using methods like cupping forms, while highlighting the industry's misalignment with reducing coffee quality to just a score.The conversation also touches upon the controversial new CVA form by the SCA, including its implications, reception, and comparisons to the 2004 cupping form.Tim shares his insights from years of experience in coffee evaluation and sensory education, emphasizing the need for balanced, multi-faceted approaches to coffee quality assessment.00:00 Introduction to Coffee Evaluation01:10 Upcoming Workshop Announcement01:35 Welcome to the Series02:02 The Importance of Open Conversations03:09 The Role of the SCA and CVA06:02 Issues with the 2004 Cupping Form15:55 The Evolution of Coffee Evaluation20:12 The Future of Coffee Certifications35:00 Conclusion and Next Episode TeaserArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 3rd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Tim delve into the complexities of evaluating coffee quality. They discuss the importance of using methods like cupping forms, while highlighting the industry's misalignment with reducing coffee quality to just a score.The conversation also touches upon the controversial new CVA form by the SCA, including its implications, reception, and comparisons to the 2004 cupping form.Tim shares his insights from years of experience in coffee evaluation and sensory education, emphasizing the need for balanced, multi-faceted approaches to coffee quality assessment.00:00 Introduction to Coffee Evaluation01:10 Upcoming Workshop Announcement01:35 Welcome to the Series02:02 The Importance of Open Conversations03:09 The Role of the SCA and CVA06:02 Issues with the 2004 Cupping Form15:55 The Evolution of Coffee Evaluation20:12 The Future of Coffee Certifications35:00 Conclusion and Next Episode TeaserArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Tim discuss the controversial shift from the 2004 Q Grader form to the new CVA form in the coffee industry.Tim expresses concerns about the bulky nature of the CVA form and its impact on high-volume quality control labs in producing countries.The discussion touches on the broader implications for coffee producers, importers, exporters, and the overall supply chain.They highlight the need for the industry to adapt and innovate while also emphasizing the need to address more pressing issues like climate change and economic challenges faced by coffee farmers.00:00 Introduction and Concerns About the CVA Form01:02 Regenerative Coffee Farming Workshops Announcement01:49 Introduction to the Daily Coffee Pro Series02:31 Context and Background on the Q Program03:56 Tim Heinze's Role and Experience in the Coffee Industry06:03 Discussion on the Evolution of the Q Program18:54 Concerns About the CVA Form and Data Collection19:48 Future Challenges in the Coffee Industry22:14 Critique of the SCA's Approach29:59 Conclusion and Next Episode TeaserArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Tim discuss the controversial shift from the 2004 Q Grader form to the new CVA form in the coffee industry.Tim expresses concerns about the bulky nature of the CVA form and its impact on high-volume quality control labs in producing countries.The discussion touches on the broader implications for coffee producers, importers, exporters, and the overall supply chain.They highlight the need for the industry to adapt and innovate while also emphasizing the need to address more pressing issues like climate change and economic challenges faced by coffee farmers.00:00 Introduction and Concerns About the CVA Form01:02 Regenerative Coffee Farming Workshops Announcement01:49 Introduction to the Daily Coffee Pro Series02:31 Context and Background on the Q Program03:56 Tim Heinze's Role and Experience in the Coffee Industry06:03 Discussion on the Evolution of the Q Program18:54 Concerns About the CVA Form and Data Collection19:48 Future Challenges in the Coffee Industry22:14 Critique of the SCA's Approach29:59 Conclusion and Next Episode TeaserArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the first in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of The Daily Coffee Pro by Map It Forward, the discussion covers the impacts of these changes on the specialty coffee community, the lack of transparency from the CQI and SCA, and the future direction of coffee education.They also explore the industry's response, including the creation of the Sustainable Coffee Institute to fill the void left by these changes.Tune in to understand the seismic shift affecting the entire specialty coffee industry and its ramifications.00:00 Introduction and Support Options00:50 Welcome and Guest Introduction02:33 Memorable Events in the Coffee Industry03:44 The Controversial Announcement at SCA Expo10:11 Tim Heinze's Perspective and Background21:01 The Impact on Instructors and the Industry41:20 Conclusion and Next Episode TeaserArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the first in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.The 5 episodes in this series are:1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq82. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM05. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXYIn this episode of The Daily Coffee Pro by Map It Forward, the discussion covers the impacts of these changes on the specialty coffee community, the lack of transparency from the CQI and SCA, and the future direction of coffee education.They also explore the industry's response, including the creation of the Sustainable Coffee Institute to fill the void left by these changes.Tune in to understand the seismic shift affecting the entire specialty coffee industry and its ramifications.00:00 Introduction and Support Options00:50 Welcome and Guest Introduction02:33 Memorable Events in the Coffee Industry03:44 The Controversial Announcement at SCA Expo10:11 Tim Heinze's Perspective and Background21:01 The Impact on Instructors and the Industry41:20 Conclusion and Next Episode TeaserArticle referenced in this series:https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:• https://www.instagram.com/sustainable_coffee_institute/• https://www.instagram.com/timheinzesea/• https://www.sci-coffee.com/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this final episode of the series, Lee and Cesar dive into the nuanced differences between cacao and chocolate, the impact of consumer behavior on the cacao industry, and the market forces at play. They discuss how traditional consumption patterns intersect with modern trends, like the rise of protein-rich diets influenced by health initiatives and celebrity endorsements. Cesar also shares insights on the historical and cultural significance of cacao, while highlighting the role of high-quality, sustainable production in the future of the industry. This enlightening conversation provides a comprehensive look at the past, present, and future of cacao and chocolate.00:00 Introduction to Consumer Behavior in the Cacao Industry00:40 Business Advisory Services for Coffee Entrepreneurs01:15 Final Episode Introduction and Overview01:50 Understanding the Difference Between Cacao and Chocolate02:42 Historical Origins of Chocolate05:17 Consumer Perception and Market Volatility11:13 Impact of Health Trends on Chocolate Consumption15:25 Future of High-Quality Cacao17:41 Belco's Approach to Cacao and Coffee20:58 Conclusion and Farewell"Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this final episode of the series, Lee and Cesar dive into the nuanced differences between cacao and chocolate, the impact of consumer behavior on the cacao industry, and the market forces at play. They discuss how traditional consumption patterns intersect with modern trends, like the rise of protein-rich diets influenced by health initiatives and celebrity endorsements. Cesar also shares insights on the historical and cultural significance of cacao, while highlighting the role of high-quality, sustainable production in the future of the industry. This enlightening conversation provides a comprehensive look at the past, present, and future of cacao and chocolate.00:00 Introduction to Consumer Behavior in the Cacao Industry00:40 Business Advisory Services for Coffee Entrepreneurs01:15 Final Episode Introduction and Overview01:50 Understanding the Difference Between Cacao and Chocolate02:42 Historical Origins of Chocolate05:17 Consumer Perception and Market Volatility11:13 Impact of Health Trends on Chocolate Consumption15:25 Future of High-Quality Cacao17:41 Belco's Approach to Cacao and Coffee20:58 Conclusion and Farewell"Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee and Cesar discuss the complexities and passions involved in the specialty cacao industry. They tackle topics such as the definition of specialty cacao, the impact of companies like Mr. Beast's Feastables, and the role of certifications like Fairtrade.The conversation also touches on the personal pride and sense of fulfillment that farmers derive from their work. Additionally, it delves into modern trends such as ceremonial cacao and its commercial implications. Join us for this insightful discussion into the future of the cacao industry and its parallels with the specialty coffee sector.00:00 Introduction: The Value of Coffee and Cacao Production00:47 Upcoming Workshop Announcement01:13 Welcome to The Daily Coffee Pro01:25 Defining Specialty Cacao02:29 Consumer Perception and Industry Standards07:28 The Rise of Mr. Beast's Feastables11:43 Fairtrade and Certification Complexities17:52 Belco's Strategy and Impact on Local Economies25:54 The Pride of Being a Farmer28:52 Ceremonial Cacao: Tradition Meets Modernity32:15 Conclusion and Future of Cacao32:44 Closing Remarks and Call to ActionConnect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee and Cesar discuss the complexities and passions involved in the specialty cacao industry. They tackle topics such as the definition of specialty cacao, the impact of companies like Mr. Beast's Feastables, and the role of certifications like Fairtrade.The conversation also touches on the personal pride and sense of fulfillment that farmers derive from their work. Additionally, it delves into modern trends such as ceremonial cacao and its commercial implications. Join us for this insightful discussion into the future of the cacao industry and its parallels with the specialty coffee sector.00:00 Introduction: The Value of Coffee and Cacao Production00:47 Upcoming Workshop Announcement01:13 Welcome to The Daily Coffee Pro01:25 Defining Specialty Cacao02:29 Consumer Perception and Industry Standards07:28 The Rise of Mr. Beast's Feastables11:43 Fairtrade and Certification Complexities17:52 Belco's Strategy and Impact on Local Economies25:54 The Pride of Being a Farmer28:52 Ceremonial Cacao: Tradition Meets Modernity32:15 Conclusion and Future of Cacao32:44 Closing Remarks and Call to Action Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 3rd of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee and César delve into the ambiguous definitions of specialty cacao and specialty coffee, discussing how these definitions vary according to different perspectives.The episode explores the complexities of defining what makes cacao 'special' and the implications on producers' lives and the environment. Cesar emphasizes the importance of agroforestry, the need for a dignified livelihood for cacao producers, and the significance of clean, high-quality cacao. Tune in to learn more about the challenges and intricacies of the cacao industry, and why it's essential to focus on sustainability and ethical production practices.00:00 Introduction: Defining Specialty Cacao00:34 Support and Subscribe00:56 Cacao in 2025: Industry Perspective01:25 Specialty Cacao vs. Specialty Coffee02:25 Challenges in Defining Specialty Cacao04:31 The Importance of Agroforestry05:26 Economic Realities for Cacao Producers07:16 Certifications and Quality13:42 Future of Cacao Production15:16 Cacao as Medicine17:05 Conclusion and Next Episode Teaser Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 3rd of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee and César delve into the ambiguous definitions of specialty cacao and specialty coffee, discussing how these definitions vary according to different perspectives.The episode explores the complexities of defining what makes cacao 'special' and the implications on producers' lives and the environment. Cesar emphasizes the importance of agroforestry, the need for a dignified livelihood for cacao producers, and the significance of clean, high-quality cacao. Tune in to learn more about the challenges and intricacies of the cacao industry, and why it's essential to focus on sustainability and ethical production practices.00:00 Introduction: Defining Specialty Cacao00:34 Support and Subscribe00:56 Cacao in 2025: Industry Perspective01:25 Specialty Cacao vs. Specialty Coffee02:25 Challenges in Defining Specialty Cacao04:31 The Importance of Agroforestry05:26 Economic Realities for Cacao Producers07:16 Certifications and Quality13:42 Future of Cacao Production15:16 Cacao as Medicine17:05 Conclusion and Next Episode Teaser Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 2nd of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee and César delve into the intricate and volatile world of the cacao industry. They discuss the multi-layered challenges faced by producers in Africa, the devastating effects of pests and diseases on cacao crops, and the systemic issues within the global supply chain. The episode also highlights the impact of market manipulation and speculation, drawing parallels with the coffee industry. Join us to understand the complexities of the cacao industry, the humans involved in its production, and the ongoing battle for fair trade practices.00:00 Introduction to the Complexities of the Cacao Industry00:48 Upcoming Biochar Workshop Announcement01:14 Introduction to the Series and Guest01:32 Volatility in the Cacao Industry02:36 Human Element in Cacao Production03:06 Challenges Faced by Cacao Farmers08:34 Market Manipulation and Speculation10:47 The Shadow Industry in Cacao and Coffee13:38 Specialty Cacao and Its Value23:36 Conclusion and Next Episode Teaser23:50 Closing Remarks and Call to Action Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 2nd of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee and César delve into the intricate and volatile world of the cacao industry. They discuss the multi-layered challenges faced by producers in Africa, the devastating effects of pests and diseases on cacao crops, and the systemic issues within the global supply chain. The episode also highlights the impact of market manipulation and speculation, drawing parallels with the coffee industry. Join us to understand the complexities of the cacao industry, the humans involved in its production, and the ongoing battle for fair trade practices.00:00 Introduction to the Complexities of the Cacao Industry00:48 Upcoming Biochar Workshop Announcement01:14 Introduction to the Series and Guest01:32 Volatility in the Cacao Industry02:36 Human Element in Cacao Production03:06 Challenges Faced by Cacao Farmers08:34 Market Manipulation and Speculation10:47 The Shadow Industry in Cacao and Coffee13:38 Specialty Cacao and Its Value23:36 Conclusion and Next Episode Teaser23:50 Closing Remarks and Call to Action Connect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the first of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee Safar welcomes César Magaña, the Director of Cacao from Belco, to discuss the intricate and volatile world of the cacao industry. The conversation delves into the various elements and actors involved in the cacao supply chain, the historical and cultural significance of cacao, and the ongoing challenges of volatility and production. César provides insights into the realities faced by small and large producers around the globe, from Latin America to Africa, and addresses the systemic issues causing price fluctuations. The episode also touches upon the similarities between cacao and coffee markets, and sets the stage for future episodes exploring the human elements and economic dynamics of cacao production.00:00 Introduction and Value of Cacao00:47 Support the Podcast01:16 Meet César Magana01:57 The Cacao Industry in 202504:28 Understanding the Cacao Supply Chain08:32 Volatility in the Cacao Market14:05 Challenges in Cacao Production19:42 Conclusion and Next Episode PreviewConnect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the first of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.The 5 episodes in this series are:1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY44. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0In this episode of The Daily Coffee Pro by Map It Forward, Lee Safar welcomes César Magaña, the Director of Cacao from Belco, to discuss the intricate and volatile world of the cacao industry. The conversation delves into the various elements and actors involved in the cacao supply chain, the historical and cultural significance of cacao, and the ongoing challenges of volatility and production. César provides insights into the realities faced by small and large producers around the globe, from Latin America to Africa, and addresses the systemic issues causing price fluctuations. The episode also touches upon the similarities between cacao and coffee markets, and sets the stage for future episodes exploring the human elements and economic dynamics of cacao production.00:00 Introduction and Value of Cacao00:47 Support the Podcast01:16 Meet César Magana01:57 The Cacao Industry in 202504:28 Understanding the Cacao Supply Chain08:32 Volatility in the Cacao Market14:05 Challenges in Cacao Production19:42 Conclusion and Next Episode PreviewConnect with César Magaña and Belco here:• https://www.linkedin.com/in/césar-magaña-b1470b224/• https://www.belco.fr/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn the final episode of this five-part series, Lee Safar and trade compliance expert Mollie Sitkowski discuss potential changes to tariffs, the intricacies of customs classifications, and strategies for businesses to mitigate these financial challenges. Mollie provides insights into the roles of customs brokers and compliance experts while highlighting the need for businesses to exercise reasonable care in their operations. Stay updated with tariff changes by following Mollie on LinkedIn.00:00 Introduction and Initial Questions01:03 Support the Podcast01:32 Welcome and Guest Introduction02:57 Discussion on Tariffs and Legal Implications08:06 Mitigation Strategies for Businesses10:11 Challenges and Future Outlook17:52 Conclusion and Contact Information18:57 Final Thoughts and Sign OffReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn the final episode of this five-part series, Lee Safar and trade compliance expert Mollie Sitkowski discuss potential changes to tariffs, the intricacies of customs classifications, and strategies for businesses to mitigate these financial challenges. Mollie provides insights into the roles of customs brokers and compliance experts while highlighting the need for businesses to exercise reasonable care in their operations. Stay updated with tariff changes by following Mollie on LinkedIn.00:00 Introduction and Initial Questions01:03 Support the Podcast01:32 Welcome and Guest Introduction02:57 Discussion on Tariffs and Legal Implications08:06 Mitigation Strategies for Businesses10:11 Challenges and Future Outlook17:52 Conclusion and Contact Information18:57 Final Thoughts and Sign OffReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map it Forward, Lee and Mollie delve into the short-term, medium-term, and long-term effects of the tariffs on consumers and businesses, highlighting challenges such as rising prices, inflation, and market uncertainty. Tune in to explore how tariffs could affect your daily coffee and the broader economy.00:00 Understanding Short-Term Pricing Uncertainty00:37 Introduction to Regenerative Coffee Farming Workshops01:23 Impact of Trump Tariffs on the Global Coffee Industry01:52 Consumer Impact of Tariffs: Short, Medium, and Long Term06:07 Elasticity of Coffee Prices and Market Shifts07:01 Tariffs and the Future of Coffee Imports10:32 Consumer Sentiment and Economic Implications16:43 Mitigating the Effects of Tariffs16:56 Closing Remarks and Call to ActionReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map it Forward, Lee and Mollie delve into the short-term, medium-term, and long-term effects of the tariffs on consumers and businesses, highlighting challenges such as rising prices, inflation, and market uncertainty. Tune in to explore how tariffs could affect your daily coffee and the broader economy.00:00 Understanding Short-Term Pricing Uncertainty00:37 Introduction to Regenerative Coffee Farming Workshops01:23 Impact of Trump Tariffs on the Global Coffee Industry01:52 Consumer Impact of Tariffs: Short, Medium, and Long Term06:07 Elasticity of Coffee Prices and Market Shifts07:01 Tariffs and the Future of Coffee Imports10:32 Consumer Sentiment and Economic Implications16:43 Mitigating the Effects of Tariffs16:56 Closing Remarks and Call to ActionReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 3rd episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar and guest Mollie Sitkowski explore how these tariffs are affecting businesses exporting to the United States, delve into the complexities of country of origin rules, and discuss potential long-term impacts. The episode also touches on the broader economic uncertainty and potential stagnation resulting from these tariffs, and looks ahead to possible future developments in U.S. trade policies.00:00 Introduction to the Trump Tariffs00:27 Sponsorship Message: Become a Coffee Consultant01:05 Welcome and Series Overview01:15 Impact of Tariffs on US Business01:38 Options for Businesses Exporting to the US03:38 Understanding Country of Origin Rules08:25 Challenges in the Coffee Industry19:25 Global Trade War and Its Implications20:58 Conclusion and Next Episode TeaserReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 3rd episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar and guest Mollie Sitkowski explore how these tariffs are affecting businesses exporting to the United States, delve into the complexities of country of origin rules, and discuss potential long-term impacts. The episode also touches on the broader economic uncertainty and potential stagnation resulting from these tariffs, and looks ahead to possible future developments in U.S. trade policies.00:00 Introduction to the Trump Tariffs00:27 Sponsorship Message: Become a Coffee Consultant01:05 Welcome and Series Overview01:15 Impact of Tariffs on US Business01:38 Options for Businesses Exporting to the US03:38 Understanding Country of Origin Rules08:25 Challenges in the Coffee Industry19:25 Global Trade War and Its Implications20:58 Conclusion and Next Episode TeaserReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 2nd episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar is joined by Mollie Sitkowski explore how the tariffs could affect small, medium, and large businesses, who ends up paying the tariffs, and the potential economic impact on the coffee supply chain. They also touch on lobbying efforts and the challenges coffee businesses may face with increased costs and potential business closures. The episode provides valuable insights and practical advice for business owners navigating these turbulent times.00:00 Impact of Tariffs on Small Businesses01:33 Introduction to the Series and Topic02:15 Who Pays the Tariffs?02:56 Customs and Tax Collection03:39 Example Scenario: Importing Coffee04:55 Economic Strain on Businesses05:45 Trump's Tariff Strategy13:52 Lobbying and Advocacy21:03 Conclusion and Next StepsReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 2nd episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar is joined by Mollie Sitkowski explore how the tariffs could affect small, medium, and large businesses, who ends up paying the tariffs, and the potential economic impact on the coffee supply chain. They also touch on lobbying efforts and the challenges coffee businesses may face with increased costs and potential business closures. The episode provides valuable insights and practical advice for business owners navigating these turbulent times.00:00 Impact of Tariffs on Small Businesses01:33 Introduction to the Series and Topic02:15 Who Pays the Tariffs?02:56 Customs and Tax Collection03:39 Example Scenario: Importing Coffee04:55 Economic Strain on Businesses05:45 Trump's Tariff Strategy13:52 Lobbying and Advocacy21:03 Conclusion and Next StepsReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailing list

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 1st episode in a 5-part series with Mollie Sitkowski, Partner at Faegre Drinker. Mollie specializes in Trade Compliance and is based in Chicago.In this series, Mollie and host Lee Safar focus on the impact of Trump's tariffs on the global coffee supply chain.Please note that all the information in this series is purely the opinions of Mollie Sitkowski and Lee Safar and should not constitute legal and business advice.The 5 episodes in this series are:1. Understanding Trump's Tariffs - https://youtu.be/Il1OERDKpjw2. Impact of Tariffs on US Importers - https://youtu.be/jH_lgNewNlU3. Impact of Tariffs On Exports To The US - https://youtu.be/1lJRb1aRwAQ4. Impact of Tariffs On US Consumers - https://youtu.be/cAkKR_efGR05. How Can We Mitigate The Impact of Tariffs - https://youtu.be/-xH6jzKSu8wIn this episode of The Daily Coffee Pro by Map It Forward, host Lee Safar welcomes Mollie Sitkowski, Trade Compliance Partner at Faegre Drinker, to discuss the complexities of tariffs under the Trump administration and their implications for the global coffee industry. They delve into the impact of Trump's tariffs on the global coffee industry. Mollie provides an in-depth explanation of the current tariffs, including how they affect coffee and related products, their origins, and the specifics of reciprocal tariffs under the USMCA agreement. This episode lays the groundwork for understanding how these tariffs impact small, medium, and large businesses, both domestic and international, as well as consumers. Join us as we explore the detailed implications of tariffs on the coffee supply chain and what businesses can do to mitigate these effects.00:00 Introduction and Podcast Support01:09 Welcome and Guest Introduction01:59 Understanding Trump's Tariffs02:30 Faegre Drinker and Trade Compliance04:32 Impact on the Coffee Industry06:34 Specific Tariff Details15:54 Legal Advice Disclaimer16:27 Tariffs on Coffee Imports18:24 Series Overview and ConclusionReferences in this series:1. CSMS page for CBP2. The Federal Register3. https://www.whitehouse.gov/Contact Mollie Sitkowski:• https://www.linkedin.com/in/molliesitkowski/• https://www.faegredrinker.com/en/professionals/s/sitkowski-mollie-d#tab-Overview••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 5th episode in a 5-part series with Vinicius (Vini) Estrela, Executive Director of the Brazilian Specialty Coffee Association (BSCA).In this series, host Lee Safar and Vini discuss the Brazilian Specialty Coffee market in 2025.The 5 episodes in this series are:1. BSCA President on the US Tariffs and High Prices - https://youtu.be/VjZKidXWwZY2. Myths About The Brazilian Specialty Coffee Industry - https://youtu.be/x1oZQfOdAj03. Brazilian Specialty Coffee Farms Outlook of 2025 - https://youtu.be/0f9kcYOwiCM4. Farming Practices and Brazil's Specialty Coffee Definition - https://youtu.be/1lufbGDDzUA5. Innovation in Brazilian Specialty Coffee - https://youtu.be/RUxxBG92XEMIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Vini discuss the burgeoning innovations within the Brazilian specialty coffee market. They delve into new coffee processing techniques, the potential of natural flavors, and the clear distinction between specialty coffees and co-fermented or infused coffees. Highlighting the importance of intentionality and control in coffee production, this conversation offers a deep dive into the next generation of Brazilian specialty coffee. Additionally, the episode is sponsored by the 'It's Time To Become a Coffee Consultant' workshop by Map It Forward.00:00 Introduction to Specialty Coffee00:28 Sponsored Message: Become a Coffee Consultant01:07 Welcome and Series Overview01:38 A Story of Coffee Innovation04:11 Understanding Brazilian Coffee Innovations05:17 The Evolution of Brazilian Coffee Processing10:18 Defining Specialty Coffee Standards16:44 Challenges in Identifying Co-Fermented Coffees21:25 BSCA's Stance on Infused and Co-Fermented Coffees25:10 Conclusion and Final Thoughts Connect with Vini and the BSCA here:• https://www.linkedin.com/in/vinicius-estrela-16454218/• https://bsca.com.br/• https://www.instagram.com/bsca_specialtycoffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist

Join our Mailing List - https://www.mapitforward.coffee/mailinglist"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshopsLooking for business advisors or consultants for your business? Get in touch with us here: support@mapitforward.org••••••••••••••••••••••••••••••••This is the 4th episode in a 5-part series with Vinicius (Vini) Estrela, Executive Director of the Brazilian Specialty Coffee Association (BSCA).In this series, host Lee Safar and Vini discuss the Brazilian Specialty Coffee market in 2025.The 5 episodes in this series are:1. BSCA President on the US Tariffs and High Prices - https://youtu.be/VjZKidXWwZY2. Myths About The Brazilian Specialty Coffee Industry - https://youtu.be/x1oZQfOdAj03. Brazilian Specialty Coffee Farms Outlook of 2025 - https://youtu.be/0f9kcYOwiCM4. Farming Practices and Brazil's Specialty Coffee Definition - https://youtu.be/1lufbGDDzUA5. Innovation in Brazilian Specialty Coffee - https://youtu.be/RUxxBG92XEMIn this episode of The Daily Coffee Pro by Map It Forward, Lee and Vini discuss the evolving role of regenerative agriculture in the Brazilian specialty coffee market, highlighting the necessity of sustainable practices to combat climate change and secure the future supply of coffee. The episode also covers the BSCA's commitment to sustainability, the importance of carbon credits, and the innovative programs helping Brazilian coffee farmers adopt new agricultural practices. Join the conversation to learn about the transformative impact of sustainability on the coffee industry.00:00 Introduction to BSCA and Specialty Coffee in Brazil01:08 Upcoming Regenerative Agriculture Workshop01:33 Series Introduction and Guest Introduction02:02 The Role of Regenerative Agriculture in Brazilian Coffee03:46 Adoption of Sustainable Practices by Farmers06:22 BSCA's Certification and Sustainability Standards13:14 Carbon Credits and Sequestration in Coffee Farming19:59 Conclusion and Future Innovations in Brazilian Coffee20:15 Closing Remarks and Call to Action Connect with Vini and the BSCA here:• https://www.linkedin.com/in/vinicius-estrela-16454218/• https://bsca.com.br/• https://www.instagram.com/bsca_specialtycoffee/••••••••••••••••••••••••••••••••Connect with Map It Forward here: Website | Instagram | Mailinglist