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This is the 5th episode in a 5-part series with Vinicius (Vini) Estrela, Executive Director of the Brazilian Specialty Coffee Association (BSCA).

In this series, host Lee Safar and Vini discuss the Brazilian Specialty Coffee market in 2025.

The 5 episodes in this series are:

1. BSCA President on the US Tariffs and High Prices - https://youtu.be/VjZKidXWwZY

2. Myths About The Brazilian Specialty Coffee Industry - https://youtu.be/x1oZQfOdAj0

3. Brazilian Specialty Coffee Farms Outlook of 2025 - https://youtu.be/0f9kcYOwiCM

4. Farming Practices and Brazil's Specialty Coffee Definition - https://youtu.be/1lufbGDDzUA

5. Innovation in Brazilian Specialty Coffee - https://youtu.be/RUxxBG92XEM

In this episode of The Daily Coffee Pro by Map It Forward, Lee and Vini discuss the burgeoning innovations within the Brazilian specialty coffee market.

They delve into new coffee processing techniques, the potential of natural flavors, and the clear distinction between specialty coffees and co-fermented or infused coffees.

Highlighting the importance of intentionality and control in coffee production, this conversation offers a deep dive into the next generation of Brazilian specialty coffee.

Additionally, the episode is sponsored by the 'It's Time To Become a Coffee Consultant' workshop by Map It Forward.

00:00 Introduction to Specialty Coffee

00:28 Sponsored Message: Become a Coffee Consultant

01:07 Welcome and Series Overview

01:38 A Story of Coffee Innovation

04:11 Understanding Brazilian Coffee Innovations

05:17 The Evolution of Brazilian Coffee Processing

10:18 Defining Specialty Coffee Standards

16:44 Challenges in Identifying Co-Fermented Coffees

21:25 BSCA's Stance on Infused and Co-Fermented Coffees

25:10 Conclusion and Final Thoughts

Connect with Vini and the BSCA here:

• https://www.linkedin.com/in/vinicius-estrela-16454218/

• https://bsca.com.br/

• https://www.instagram.com/bsca_specialtycoffee/

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