45 min

EP 15: Exportation Type Coffee Concept in Brazil with Sabine Parrish Coffea

    • Culinária

How do Brazilian consumers perceive specialty coffee flavors since they are allowed having only coffee produced within Brazil’s territory? This is the main question the anthropologist, Sabine Parrish, had in mind before starting her PhD at Oxford University. During her research, she visited about 27 farms, worked in specialty coffee shops and attended lots of coffee events. She shares her findings and a explains the Exportation Type Coffee in this episode.

How do Brazilian consumers perceive specialty coffee flavors since they are allowed having only coffee produced within Brazil’s territory? This is the main question the anthropologist, Sabine Parrish, had in mind before starting her PhD at Oxford University. During her research, she visited about 27 farms, worked in specialty coffee shops and attended lots of coffee events. She shares her findings and a explains the Exportation Type Coffee in this episode.

45 min

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