Felipe Sardi (La Palma y El Tucán) wasn’t always a coffee producer and exporter. We dig into the early years of failure preluding La Palma as it is today, and what the tipping point was for Felipe and Elisa (co-founder of La Palma). Felipe talks to us about how organic farming practices haven’t paid off for Colombian coffee farmers, and why the specialty coffee industry should be pushing the limits to become more sustainable.
Coffee. People. Potential.
Blog
Categories:
Long Miles Coffee Podcast: Brazilian Coffee with Felipe Croce
Felipe Croce (Fazenda Ambiental Fortaleza) grew up on his family’s coffee farm in Brazil. We talk to Felipe about the complexities of organic coffee farming, the misconceptions of Brazilian coffee, how shifting to organic practices hasn’t paid off for Brazilian coffee farmers yet, and what he’s doing to bring the farm to roasting partners in the face of the global pandemic.
HARVEST UPDATE
Why is July a significant month in Burundi? What’s happening at the dry mill? How do we construct lots of coffee for export?
Long Miles Coffee Podcast: Colombian Coffee with Tyler Youngblood
Tyler Youngblood (Azahar Coffee Company) co-founded an export company and café while on a road trip with friends through South America in 2010. Tyler speaks about his role in developing the Colombian specialty coffee sector, co-creating “A Sustainable Coffee Buyer’s Guide” and whether it’s affordable to pay a dynamic price for coffee.
Long Miles Coffee Podcast: Honduran Coffee with Benjamin Paz
Benjamin Paz talks to Ben and Abby about what producing coffee during a global pandemic looks like, the challenges facing Honduran coffee farmers and answers the question: is producing commercial coffee more sustainable than specialty coffee?
Introducing: The Long Miles Coffee Podcast
In this inaugural four-part series, Ben Carlson (co-founder of Long Miles Coffee) and Abby Fabre (manager of 7 Corners Coffee) talk to coffee producers from Central and South America. We hear from them how the global pandemic is affecting coffee production, the complexities of shifting to organic farming practices and what the specialty coffee industry should be doing to be more sustainable.