video is an extra special panel discussion featuring three well-known roasters

from the program at BGE’s CoLab: Paris, each at different stages of building

their businesses, with significantly different approaches to roasting,

sourcing, and quality control. In this session, Wendelboe, Cataldi, and

Karlsson answer questions on everything from cupping protocols, growth vs.

quality, and water (thanks again, Maxwell!) to pricing structures, relationship

development at origin, skeletons in closets, gateway drugs, and branding—it’s

absolutely fascinating to see upon which points they agree and which they don’t.

This one is an absolute “must” for anyone keen on making green beans go brown!