The Center Sucafina

In today's episode, I have the amazing opportunity to sit down and chat with the two leading researchers into Stenophylla. Join me in this exciting discussion!

As the seed of a fruit, there is so much that pertains to quality centered around the understanding that this seed is alive. On today’s episode, we are going to dive into these life-sustaining activities as it helps us to understand “past crop coffees.” 
When you hear the word “past crop coffee” ...what does this mean to you? For some, the sensory descriptors of woody, papery, flat, baggy come to mind. For others it might be the anxiety and stress of balancing out your annual green coffee offerings throughout the year. Yet for some, past crop coffee represents the coffee from the previous harvest sitting in a warehouse somewhere waiting for a buyer. While the coffees representing these understandings could be one and the same, we are learning that the sensorial descriptors of past crop coffee are more nuanced than we might have thought. In other words, the quality deterioration that occurs over time is contingent on many factors. But where do these flavors come from? How are they developed? And what should this mean for roasters, producers, and all those in between? How should we as an industry view past crop coffee? Is all “past crop” coffee created equally? Join us for this discussion!

In today's episode, Bavo Vandenbroecke of Sucafina Specialty Europe shares with us his experience in how roasters can navigate the challenges of eCommerce. 

In today's episode, Tim Heinze shares with us his recent presentation to students at Vanderbilt University on economic sustainability. 

In today's episode, our coffee education manager, Tim Heinze, shares with you about the recent course he attended to finish off 2021. The CQI Q Processing Level 3 course is a unique and one-of-a-kind course that brought together the world's leading voices in coffee. Join us as Tim shares the highlights and dives into concepts like the future coffee farmer of 2050, coffee innovations, and insights about coffee processing shared by Dr. Flavio Borem. Reach out to us at info@thecenter.coffee with any questions!

Recent weeks have seen an explosion of conversations around infused or adulterated coffees. In today's episode, we take a deeper dive into this topic and provide some key considerations as well as offer a definition for infused coffees. We'd love to hear your thoughts on this topic so make sure and drop us a comment in the episode notes or an email at podcast@thecenter.coffee. Keep learning!