How is it that the number one producer of organic coffee in the world has hungry coffee farmers?  In this episode of La Taza Habla, we unpack the Paradox of Fragility that defines Mexican Coffee. Unlike other origins, Mexico’s coffee culture was built from the bottom up by smallholder farmers and indigenous communities—an "accident of history" caused by the Spanish obsession with gold over agriculture .

5 Takeaways

Context Over Purity: While specialty coffee often obsesses over clean cups, the Mexican ritual of Café de Olla prioritizes context. The clay pot imparts an ancient, mineral quality, while spices like cinnamon and star anise create a "sensory time machine" .

Indigenous Roots: Unlike other regions dominated by European plantations, Mexican coffee was largely preserved by indigenous communities in Chiapas and Oaxaca because colonial Spain viewed agriculture as a "side hustle" to mining .

The Vacuum of Power: The rapid dissolution of INMECAFE in 1989 serves as a cautionary tale. Without a transition plan, farmers lost access to credit and transport instantly, forcing them to abandon farms or sell to predatory middlemen .

Accidental Organic Leaders: Mexico became the global leader in organic coffee out of necessity, not ideology. When government credit vanished, farmers couldn't afford fertilizers, making organic certification their only viable market differentiation .

Resilience is Quality: Despite the devastation of the La Roya (Leaf Rust) virus in 2012, cooperatives rebuilt their industry. Today, Mexican coffees from Veracruz and Puebla rank 10th globally and consistently hit top-tier quality scores.

3 Questions

Glossary

Join Don Cox as he revisits the question: "What is quality in coffee?" by introducing the Lumber Analogy. We break down why the score system—even for high-value Specialty Coffee—is, at its core, a Structural Inspection. We explore Commodity Coffee (70-79 points) as "Grade 3 lumber" riddled with Defects. The 88 Poins of a Kenyan AA I am considering for the holidays guarantee a flawless structure, but Subjective Pleasure dictates the final decision. Discover why your palate matters more than the label, and how the Objective Quality score ultimately validates your personal taste. Find out what the "rare air" 88-point Kenyan AA tastes like and how to get your hands on a bag.

Why does one bag of Colombian Coffee taste like sweet chocolate and another like lime? In this episode of La Taza Habla, we unlock the secret to Coffee Flavor by revealing Colombia’s "mountain map". Moving beyond the economics of Part 1 (The Paradox of Plenty ), we dive into Coffee Terroir and how the three Cordillera mountain ranges create hundreds of distinct microclimates.

Host Don Cox takes you on a tour of five key Coffee Origin regions —from the juicy citrus of Huila (home to the Cadefihuila Coffee Cooperatives ) to the electric brightness of Nariño. We confront the ongoing Coffee Crisis as climate change threatens these unique microclimates , underscoring why co-ops are vital safety nets. Finally, we share a surprising family story: the traditional Colombian ritual of Queso en el Café—adding soft cheese to your cup. This episode is essential for any Specialty Coffee drinker ready to taste place and culture.

5 Takeaways

3 Questions 

Related Episode Recommendations

This glossary is formatted as a simple list to be easily integrated into your Podbean show notes, providing definitions and context for the episode's key terms.

Glossary of Terms

Welcome to La Taza Habla, where 20 years of specialty coffee stories reveal the hidden truths in your cup. In this deep-dive, we explore the precarious state of Colombian Coffee—a global icon that’s now teetering on the brink of crisis. We trace its fascinating origin story, from 18th-century "penance planting" by Jesuit priests that spurred expansion across regions like Santander, to the current model dominated by small holder farms.

You’ll discover the "Paradox of Plenty," a term that explains why the intensive, meticulous coffee picking labor—including the crucial "floating process" used to guarantee the high quality of Washed Arabica—is both necessary and unsustainable. We tackle the biggest threats to future coffee supply: how climate change and pests like Broca complicate harvests, and the stunning irony that record-high prices are discouraging the investment and replanting needed to sustain the farm. Finally, we discuss the iconic Juan Valdez and what his image truly represents. This episode is essential listening for anyone who wants to understand why their cup of specialty Colombian coffee is more precious and fragile than ever.

High Prices Threaten Future Supply: Record prices are paradoxically discouraging farmers from investing in replanting and renovation, eroding the foundation for future coffee volume and setting the stage for scarcity.

Quality Requires Intensive Labor: The smooth, balanced taste of high-quality Colombian Coffee is guaranteed by intensive, multi-pass coffee picking and quality checks like the "floating process," which are often unsustainable for the smallholder farm model.

The Origin Story is Unique: Unlike other origins dominated by large estates, Colombia's production model was historically shifted by social pressure toward small holder farms, establishing its reputation for consistency and volume.

Climate Change is Real: Climate variability, including water stress and mucked-up harvest planning, is a significant factor contributing to the current coffee supply crisis and adding to the cost of production.

The Juan Valdez Icon is Only Half the Story: The iconic image of Juan Valdez represents the proud, authentic nature of Colombian producers, but it hides the intense economic and climate pressures they currently face.

Prior to this episode, what did the Juan Valdez icon mean to you? Has that perception changed?

Did you know about the "Paradox of Plenty?" What other industries do you see facing a similar quality vs. volume challenge?

What is the most memorable cup of Colombian Coffee you've ever had, and do the notes of chocolate/caramel/nuts still hold true for you?

Discover the liquid geography of your morning cup! In this intimate episode of La Taza Habla, your host takes you on a sensory four-sip journey through a rare Costa Rica coffee from the high-altitude Chirripó origin. We explore why this region produces beans unlike any other, beginning with the geographical shock that the coffee was grown at an elevation equivalent to thirteen Empire State Buildings stacked. Learn how microclimates and the strictly hard bean (SHB) classification create a flavor profile of dark sugar, nougat, and cocoa. More than just specialty coffee, this cup tells a 125-year-old story of ethical support. We detail the powerful CoopeAgri cooperative, which sustains generational farmers with interest-free loans and even runs a medical clinic. Finally, we connect the tranquil, resilient mountain culture of Chirripó back to the Blue Ridge, proving that when you really listen, your farm to cup ritual is truly a global story.

Can you think of any other product that is as much "liquid geography" as coffee?

What's a piece of unexpected "insider knowledge" (like the microclimates fact) that changed how you view coffee?

Where is your ideal "rocking chair moment" (peaceful coffee spot)?

Ever grabbed a bag of Costa Rican coffee at the store and assumed you knew what you were getting? In Part 1 of this two-part journey, we shatter that myth. We explore the incredible coffee history of Costa Rica, a nation that literally bet its future on a single plant and used coffee to build its entire infrastructure. Discover the story behind the radical 1989 Robusta ban—a national commitment to coffee quality that made mediocrity illegal—and what that bold move has in common with the American craft beer revolution and Sierra Nevada Pale Ale.

We'll map out the country's eight distinct coffee regions below along with a glossary - putting the legendary Tarrazú in context against its overlooked southern neighbor, Brunca. This is the essential first step in understanding the true coffee origin story hiding in your cup, setting the stage for our trip to the Chirripó highlands.

5 Takeaways

3 Questions:

Glossary

Arabica: The premium species of coffee bean. It accounts for about 60% of world production and is prized for its complex, aromatic, and less bitter flavor. It's the only species legally grown in Costa Rica.

Robusta: The second most popular species of coffee bean. It contains more caffeine and is more resilient to disease, but it has a harsher, rubbery, and more bitter flavor. Its cultivation has been banned in Costa Rica since 1989.

Coffee Origin: The specific geographic location where a coffee bean is grown, often used to describe the flavor profile and history associated with that area (e.g., "Costa Rica is an important coffee origin").

Specialty Coffee: A term for the highest quality green coffee beans roasted to their greatest flavor potential by true artisans. This segment of the industry focuses on quality, ethical sourcing, and transparency.

Eight Regions: Costa Rica's Coffee Flavor Map

1. Tarrazú

Primary Coffee Notes: Bright, clean, citrus acidity; full body; chocolate and stone fruit.

Key Characteristic: The most famous and highest-altitude region, setting the global benchmark for classic Costa Rican coffee.

2. Brunca

Primary Coffee Notes: Medium-low acidity; deep, often spicy body; cocoa and tropical fruit.

Key Characteristic: The southernmost, rebellious region—the "underdog" that this episode focuses on alongside Tarrazú.

3. West Valley

Primary Coffee Notes: Complex, diverse profiles; medium body; notes of honey, peach, and vanilla.

Key Characteristic: Known for being progressive and winning the most Cup of Excellence awards.

4. Tres Ríos

Primary Coffee Notes: Fine, mild acidity; full, balanced body; sweet aroma.

Key Characteristic: Often called the "Bordeaux" of Costa Rican coffee for its mild, elegant profile.

5. Central Valley

Primary Coffee Notes: Well-balanced, medium body; sweet, delicate flavor.

Key Characteristic: The first region where coffee was commercially planted in the early 1800s.

6. Orosi

Primary Coffee Notes: Less intense acidity; round body; herbal and earthy notes.

Key Characteristic: The smallest region, nestled within a historic valley known for its lush, green landscape.

7. Turrialba-Aquiares

Primary Coffee Notes: Mild, softer body; subtle notes of caramel and walnut.

Key Characteristic: The lowest altitude region; coffees here are generally harvested earlier.

8. Guanacaste

Primary Coffee Notes: Light body; delicate flavor; low acidity with a touch of pepper.

Key Characteristic: The driest region, known for producing a pleasant, mild cup.

Welcome to this episode of La Taza Habla. Before your next sip, join us on a journey into the Global Coffee System, an oscillating and complex machine that connects 125 million people across over 50 countries. This isn't just caffeine; it's economy, survival, and a reflection of humanity's struggles. We peel back the morning aroma to reveal the harsh realities of the Coffee Belt, the slender band between the tropics where your coffee is grown. This episode is a call to be amazed by the bean to cup complexity and connect with the hands that picked the beans. What's in your cup is a connection from soil to soul....so you don't want to miss this episode as it kicks off our upcoming series where we take a deep dive into the different coffee growing regions!

Welcome back to La Taza Habla, the podcast celebrating 20 years of specialty coffee stories! In this powerful episode, we sit down with Don Cox, a man whose coffee roasting journey is a testament to extraordinary small business resilience and unwavering faith. Don recounts a staggering series of setbacks, from an economic collapse in '08 and losing his entire operation to an arsonist in 2016, to the ultimate test: a catastrophic hurricane/flood that left his business decimated, with mud 10 feet high.

Learn the incredible survival story of how Don kept the bean to cup dream alive. When his city’s utilities were destroyed, he improvised, rolling a small six-pound drum roaster mounted on an Amish cart onto his porch, running it entirely off propane. This episode explores how, through personal health scares and environmental disasters, Don’s determination and commitment to the perfect roast allowed his business to not just survive but grow. Discover the power of community support, faith, and using "what's in your hands" to conquer any obstacle.

Improvise with Existing Assets: When faced with complete utility failure, the solution wasn't a new machine, but a small, propane-run six-pound drum roaster already on-site. The lesson: don't wait for perfection; use what you have.

Faith as a Business Anchor: Don stresses that his personal faith was the central pillar allowing him to remain focused, make clear decisions, and avoid being overwhelmed by monumental setbacks like arson and a devastating flood.

Disaster is an Opportunity to Be Better: Instead of viewing the loss as a final failure, the disasters were reframed as chances to restart, rebuild, and ultimately improve the specialty coffee operation from the ground up.

Community Support is Critical: The notes and prayers from the community were not just kind gestures; they were vital morale boosters that gave the mental energy needed to keep moving and not give up.

Prioritize Mental and Physical Health: Dealing with extreme stress (from business loss to a heart scare) requires attention to mind, body, and soul—a necessary approach for any entrepreneur in a long-term, high-stakes fight for survival.

What's the biggest setback your business or personal goal has faced, and what was your "six-pound drum on an Amish cart" solution?

Don mentioned the arson and the flood were "opportunities to be better." Do you agree that disaster can lead to growth, and how have you experienced this?

Don relies on his faith for resilience. What non-financial anchor (philosophy, family, community) do you lean on during a crisis?

In this special episode of La Taza Habla, we deviate from our usual format to reflect on the one-year anniversary of Hurricane Helene's devastating impact on Western North Carolina's high country. Our host, Don Cox (aka Bald Guy), speaks from the international headquarters in Boone, NC, to share his personal experience and gratitude for the community's response. He reflects on the flooding and landslides that ravaged the area, noting that his generation has never witnessed such an event. The episode highlights how the community, including customers and volunteers, came together to provide essential aid like tractors, water, food, blankets, and generators, demonstrating a profound sense of unity beyond political or religious divides. Don shares a powerful quote about finding roses among the thorns and emphasizes how the storm ultimately quickened their resolve and desire to do good. This episode is a testament to the resilience of the Watauga County community and the spirit of a community that found joy in the midst of trials.

Welcome to La Taza Habla, the podcast where we dive into 20 years of specialty coffee stories. In this episode, we're busting a common myth: that coffee is best right after it's roasted. We share a personal story from seminary days to illustrate why freshly roasted beans need to rest. The key is a process called degassing, where coffee releases  CO2​ for 24 to 48 hours, allowing the flavors to truly open up and become balanced and vibrant.

In this episode you will learn about :

This episode is a must-listen for anyone who wants to fight back against stale coffee and experience the full potential of every cup, whether you're a seasoned coffee lover or just starting your journey from bean to cup.

Storing Coffee Infographic - follow link to the baldguybrew.com