MAP IT FORWARD Middle East

MAP IT FORWARD
  • 0.0 (0)
  • FOOD
  • UPDATED DAILY

The Map It Forward Middle East Podcast explores the business of coffee across the Middle East, featuring conversations with entrepreneurs, producers, and professionals building the future of the region’s coffee industry. Hosted by Dubai-based Map It Forward founder Lee Safar, each five-episode series highlights one guest's journey, offering practical insights, regional context, and candid discussions that reflect the evolving global coffee landscape. Episodes are released daily at 6 am local UAE time. The video version of the podcast can be found on our YouTube Channel https://www.youtube.com/mapitforward Our website https://www.mapitforward.coffee/middleeastpodcast

  1. EP 970 | Part 5 of 5 | The Future of Australian Coffee Farming (Rebecca Zentveld)

    15 HR AGO

    EP 970 | Part 5 of 5 | The Future of Australian Coffee Farming (Rebecca Zentveld)

    Advertising SponsorThis episode is brought to you by the Map It Forward Patreon Monthly Discussion Group. Join our Roasted Coffee tier on Patreon for early ad-free access to podcast episodes, our weekly industry insights blog, and access to exclusive monthly live discussion groups with coffee professionals from around the world. Head to https://patreon.com/mapitforward to join the community. Episode Description This is Part 5 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld Coffee Farms and President of the Australian Grown Coffee Association. In this final episode, Rebecca explains how the Australian coffee industry is entering a new phase of development. For decades, Australian farms relied on just a small number of coffee varieties. Today, growers are participating in global research programs testing dozens of Arabica varieties to determine which ones perform best in Australian conditions. The discussion also explores Australia’s strict biosecurity protections, which have kept major coffee diseases out of the country while also limiting access to new plant genetics. Rebecca shares how new varieties, collaborative research programs, and new growers entering the industry may shape the future of coffee production in Australia. The episode closes with a reflection on the importance of land stewardship, regenerative farming practices, and leaving the farm healthier for the next generation. Connect with Rebecca Zentveld and Zentveld’s Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    24 min
  2. EP 969 | Part 4 of 5 | Biological Coffee Farming in Australia (Rebecca Zentveld)

    1 DAY AGO

    EP 969 | Part 4 of 5 | Biological Coffee Farming in Australia (Rebecca Zentveld)

    Advertising SponsorThis episode is brought to you by Map It Forward Podcast Advertising. In 2026, fewer businesses can justify expensive trade shows. Advertising on a Map It Forward podcast connects you directly with a global audience of coffee business owners and professionals across the value chain. We offer flexible pricing structures and accept payment in US dollars or select cryptocurrencies. Email support@mapitforward.org to learn more. Episode Description This is Part 4 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld Coffee Farms and President of the Australian Grown Coffee Association. In this episode, we explore the relationship between biological farming practices and coffee quality. Rebecca explains how regenerative agriculture focuses on improving soil health through microbial diversity, compost systems, cover crops, and reduced chemical inputs. These biological systems encourage beneficial microbes that help unlock nutrients and deliver them to plants. The conversation also explores practical techniques being tested on Australian coffee farms, including worm composting, compost teas, wood-based compost, and agricultural waste streams used to build soil fertility. These approaches are part of a growing movement in agriculture focused on building resilient farming systems that support long-term productivity and potentially influence crop quality and flavor. In the final episode of the series, we explore the economics and future of Australian coffee farming. Connect with Rebecca Zentveld and Zentveld’s Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    22 min
  3. EP 968 | Part 3 of 5 | The Challenges of Coffee Farming in Australia (Rebecca Zentveld)

    2 DAYS AGO

    EP 968 | Part 3 of 5 | The Challenges of Coffee Farming in Australia (Rebecca Zentveld)

    Advertising SponsorThis episode is brought to you by Arcadia Green Coffee, Colombian coffee exporters taking fresh green coffee from Colombia to the world — farm to roastery, direct.Instagram: https://www.instagram.com/arcadiagreencoffee/WhatsApp: https://wa.me/353877871523 Episode Description This is Part 3 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld Coffee Farms and President of the Australian Grown Coffee Association. In this episode, Rebecca explains the major structural and economic challenges facing Australian coffee farmers. Land in Australian coffee regions can cost millions of dollars, and farmers must invest heavily in equipment, processing infrastructure, and labour just to operate. Australia also lacks cooperative processing systems common in other coffee-producing countries, which means smaller growers often struggle to access harvesting equipment or mills. The conversation also explores labour costs, regulation, harvest timing challenges due to rainfall patterns, and the economic reality that many coffee farms must rely on value-added businesses like roasting in order to remain financially sustainable. This episode offers an honest look at why producing coffee in Australia is so challenging — and why those challenges reflect broader economic pressures across the global coffee industry. Connect with Rebecca Zentveld and Zentveld’s Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    20 min
  4. EP 967 | Part 2 of 5 | The Terroir of Australian Coffee (Rebecca Zentveld)

    3 DAYS AGO

    EP 967 | Part 2 of 5 | The Terroir of Australian Coffee (Rebecca Zentveld)

    Advertising SponsorThis episode is brought to you by Arkena Coffee Marketplace, connecting you to the next coffee harvest in Ethiopia through direct trade.https://arkenacoffee.com/https://www.instagram.com/arkenacoffee/Email: hello@arkenacoffee.com Episode Description This is Part 2 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld’s Coffee Farms and President of the Australian Grown Coffee Association. In this episode, we move from history into the present and explore what makes Australian-grown coffee distinct in the cup. Rebecca explains how coffee in Australia is grown in a cooler subtropical climate rather than in the tropical environments that define most coffee-producing countries. In regions such as northern New South Wales and parts of Queensland, coffee grows in rich volcanic soils and ripens over an extended cycle of around eleven months, which contributes to sweetness and flavor development in the fruit. She describes the taste profile often associated with Australian-grown coffee as naturally sweet, chocolate-forward, and berry-like, with differences emerging between regions depending on climate, soil, and local conditions. The conversation also explores how some Australian coffees share similarities with certain Kenyan and Hawaiian coffees, while still expressing a distinctly Australian terroir. We also examine the relationship between landscape and farming practicality. Because many Australian coffee farms are located on rolling land rather than steep mountain slopes, some are able to use machinery in ways that would not be possible in many traditional coffee-growing regions. Rebecca explains why that matters economically, particularly in a high-cost producing country. The episode also introduces the varietals that have historically been grown in Australia, including K7 and Catuai, and discusses how newer cultivar trials are helping growers understand which varieties may be best suited to future Australian production. We also touch on processing methods, with Rebecca explaining why wet processing has traditionally been used in much of Australia due to the local rainfall patterns and lack of long dry harvest windows. This conversation provides a deeper understanding of how climate, soil, altitude-equivalent conditions, varietals, and farm infrastructure all combine to shape the flavor and farming reality of Australian-grown coffee. In the next episode, we explore the challenges Australian coffee farmers are facing right now, including costs, climate, scale, and the pressures shaping the future of the industry. Connect with Rebecca Zentveld and Zentveld’s Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    26 min
  5. EP 966 | Part 1 of 5 | The History of Australian Coffee Farming (Rebecca Zentveld)

    4 DAYS AGO

    EP 966 | Part 1 of 5 | The History of Australian Coffee Farming (Rebecca Zentveld)

    Advertising SponsorThis episode is brought to you by The Honduran Coffee Alliance, connecting Honduran coffee producers with global buyers in a fair, sustainable, and commercially viable way.WhatsApp: https://wa.me/50487350786Email: sean@hondurancoffeealliance.com Episode Description This is Part 1 of a five-part series on Australian Grown Coffee with Rebecca Zentveld, second-generation coffee farmer at Zentveld’s Coffee Farms and President of the Australian Grown Coffee Association. For many people in the global coffee industry, the idea that coffee is grown in Australia still comes as a surprise. Yet modern coffee farming in Australia has been developing for more than four decades. In this episode, Rebecca explains how the modern Australian coffee industry began in the 1980s, when a small number of growers in northern New South Wales and far north Queensland began planting Arabica coffee commercially. She shares how her own family became part of that movement, planting coffee behind Byron Bay and helping establish one of the early farms in the region. The conversation also reaches further back into history, examining Australia’s little-known coffee-growing past in the late 1800s and early 1900s, when coffee was grown successfully enough to win awards in Europe before the industry faded. Rebecca explains how that historical record gave early growers confidence that quality coffee could once again be grown in Australia. We also explore what made Australia’s coffee sector different from the beginning. Many of the early growers were not generational farmers but people entering agriculture after careers in other industries. That shaped the way farms developed, how value-adding became part of the business model, and why some growers moved into roasting and direct sales rather than simply exporting green coffee. Rebecca also reflects on how Australia’s volcanic soils, cooler subtropical climate, and longer ripening periods created the foundation for a distinctive coffee-growing environment. At the same time, high labour costs and rising land values made profitability far more challenging than in many traditional producing countries. This episode sets the foundation for the series by explaining where Australian coffee farming came from, why it remains relatively small, and why it matters in the wider global conversation about coffee origins, value creation, and farming viability. In the next episode, we look at where Australian coffee is today, focusing on terroir, climate, varietals, and the distinct flavor profile of Australian-grown coffee. Connect with Rebecca Zentveld and Zentveld’s Coffee Farms here: https://www.zentvelds.com.au/ https://www.instagram.com/zentveldscoffee/ https://www.agca.au/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    25 min
  6. EP 965 | Part 5 of 5 | The Secret Sauce Behind Long-Term Café Success (Carol Salloum)

    6 MAR

    EP 965 | Part 5 of 5 | The Secret Sauce Behind Long-Term Café Success (Carol Salloum)

    Advertising SponsorThis episode is brought to you by Map It Forward Podcast Advertising. In 2026, fewer businesses can justify expensive trade shows. Advertising on a Map It Forward podcast connects you directly with a global audience of coffee business owners and professionals across the value chain. We offer flexible pricing structures and accept payment in US dollars or select cryptocurrencies. Email support@mapitforward.org to learn more. Episode Description This is Part 5 of a five-part series with Carol Salloum, cofounder of 3Tomatoes and Almond Bar in Sydney, Australia. In Surviving 2025 and 2026 as a Café Owner, we have explored volatility, pricing pressure, loyalty, systems, and leadership. In this final episode, we examine the secret sauce behind long-term café success. Carol shares how strong systems create consistency, why operational cadence matters, and how genuine hospitality cannot be faked. We discuss the cultural roots of Syrian hospitality, the importance of presence and example-setting as an owner, and why small invisible details shape the customer experience. The conversation explores the difference between mechanical service and heart-driven hospitality, and why businesses built on values and generosity outlast trend-driven venues. Connect with Carol Salloum and 3Tomatoes here:https://www.instagram.com/3tomatoesau/https://www.3tomatoescafe.com/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    23 min
  7. EP 964 | Part 4 of 5 | What Café Owners Must Prioritise to Survive 2026 (Carol Salloum)

    5 MAR

    EP 964 | Part 4 of 5 | What Café Owners Must Prioritise to Survive 2026 (Carol Salloum)

    Advertising SponsorThis episode is brought to you by Arkena Coffee Marketplace, connecting you to the next coffee harvest in Ethiopia through direct trade.https://arkenacoffee.com/https://www.instagram.com/arkenacoffee/Email: hello@arkenacoffee.com Episode Description This is Part 4 of a five-part series with Carol Salloum, cofounder of 3Tomatoes and Almond Bar in Sydney, Australia. In Surviving 2025 and 2026 as a Café Owner, we examine how hospitality businesses endure volatility and uncertainty. In this episode, we focus on what business owners must prioritise moving into 2026. Carol reflects on surviving the GFC, Sydney’s lockout laws, and COVID, and explains why the ability to pivot is fundamental to longevity. We explore why raising prices endlessly is not sustainable, why retaining customer volume and loyalty can matter more than chasing higher margins, and why owner presence is critical. Carol shares how leading by example, building strong systems, and maintaining genuine connection with customers creates resilience in times of crisis. The conversation also challenges hype-driven business models and highlights why values-driven hospitality remains the most durable strategy in volatile environments. Connect with Carol Salloum and 3Tomatoes here:https://www.instagram.com/3tomatoesau/https://www.3tomatoescafe.com/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    23 min
  8. EP 963 | Part 3 of 5 | What Café Owners Should Be Nervous About in 2026 (Carol Salloum)

    4 MAR

    EP 963 | Part 3 of 5 | What Café Owners Should Be Nervous About in 2026 (Carol Salloum)

    Advertising SponsorThis episode is brought to you by The Honduran Coffee Alliance, connecting Honduran coffee producers with global buyers in a fair, sustainable, and commercially viable way.WhatsApp: https://wa.me/50487350786Email: sean@hondurancoffeealliance.com Episode Description This is Part 3 of a five-part series with Carol Salloum, cofounder of 3Tomatoes and Almond Bar in Sydney, Australia. In Surviving 2025 and 2026 as a Café Owner, we explore how continued volatility is reshaping hospitality. In this episode, Carol shares what makes her nervous heading into 2026. The risk is not just rising costs. It is café owners who do not understand their numbers, who price based on competition rather than their own financial structure, and who rely on hype instead of loyalty. We discuss Australia’s saturated café market, why opening a café based on perceived profitability is dangerous, and how pricing must begin with cost structure and demographic awareness. Carol explains the importance of knowing your customer, understanding psychology, and building genuine connection. The conversation also explores connection as the new form of luxury and why hospitality businesses that cannot create meaningful human experiences will struggle as volatility continues. Connect with Carol Salloum and 3Tomatoes here:https://www.instagram.com/3tomatoesau/https://www.3tomatoescafe.com/ *************************************** About Map It Forward The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain. Website: https://mapitforward.coffee Mailing list: https://mapitforward.coffee/mailinglist Patreon: https://www.patreon.com/mapitforward Instagram: https://www.instagram.com/mapitforward.coffee/ Contact: support@mapitforward.org

    23 min
See All (301)

About

The Map It Forward Middle East Podcast explores the business of coffee across the Middle East, featuring conversations with entrepreneurs, producers, and professionals building the future of the region’s coffee industry. Hosted by Dubai-based Map It Forward founder Lee Safar, each five-episode series highlights one guest's journey, offering practical insights, regional context, and candid discussions that reflect the evolving global coffee landscape. Episodes are released daily at 6 am local UAE time. The video version of the podcast can be found on our YouTube Channel https://www.youtube.com/mapitforward Our website https://www.mapitforward.coffee/middleeastpodcast

Information

  • Creator
    MAP IT FORWARD
  • Years Active
    2021 - 2026
  • Episodes
    301
  • Rating
    Explicit
  • Copyright
    © 2025 MAP IT FORWARD | All Rights Reserved 512477
  • Show Website
    MAP IT FORWARD Middle East