ACID MAKES COFFEE BETTER THREE coffee

Originally from Argentina, Yanina’s coffee journey began 15 years ago doing. She now resides in Australia and works for Project Origin, a company that curates and imports green coffee beans. With Project Origin, she works on growing relationships at origin, sourcing coffee, and selling coffee to key partners internationally.In 2019 she placed 1st in the Australian Brewers Cup. She then represented Australia at the World Brewers Cup held at the Specialty Coffee Expo in Boston where she pl...

Faris Sheibani, is driven by a deep desire to make a positive change to the world around him. Born in the UK and growing up between the scenic pastures of north England and the rugged mountains of his native city of Taiz, Yemen, Faris’ passion lies in connecting different cultures and peoples.With a background in developing energy projects in emerging countries, Faris utilised his experience to establish QIMA as a sustainable, reliable and revolutionary specialty-coffee supplier in Yemen. In ...

Cosimo Libardo is known for his significant contributions to the coffee industry. He has been involved in various capacities, including leadership roles within the Specialty Coffee Association (SCA). His expertise encompasses a range of areas within the coffee sector, from business strategies to the nuances of coffee brewing and tasting. His insights are highly valued in the industry, especially in discussions about the future of coffee, innovations in brewing, and the role of training and ed...

In our final episode of the season one with Hassan we discuss: the history of Yemen coffee production, the hurdles Yemeni farmers and producers face to grow, process and ship coffee relative to other countries, sensory notes of Yemeni coffee and the role of creating demand for specialty coffee beverages within Yemen. Watch this episode at www.youtube.com/@THREEcoffee

In this episode with Darya we discuss: the difference between the coffee industry in different parts of the World, the Q system and it's value to coffee industry, her experience judging World Barista and Brewers competitions and tips to build a great presentation.Watch this episode at www.youtube.com/@THREEcoffee

In Part 2 of our two part series we discuss the impact of coffee processing on taste and aroma, communication of sensory notes to baristas and customers, subjectivity of sensory experience, and thoughts on infused coffees.Watch this episode at www.youtube.com/@THREEcoffee