MAP IT FORWARD Middle East

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

Workshops Available: - https://mapitforward.coffee/workshops

1. "Introduction to Regenerative Coffee Farming"

2. "Biochar for Coffee"

3. "How To Become A Coffee Consultant"

4. "Grow Your Coffee Business"

Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching

••••••••••••••••••••••••••••••••

This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.

The 5 episodes in this series are:

1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA

2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g

3. The Relationship Between Cost and Quality - TBD

4. Is Quality Subjective - TBD

5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-M

In this thought-provoking episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Mark discuss the shift away from quality in the hospitality industry over the past 20 years.

They explore the transition from traditional, high-quality ingredients and cooking methods to the commercialization and trend-driven nature of modern cafes and restaurants.

Featuring insights on the importance of passion-driven, independently owned eateries, the impact of convenience on food quality, and the enduring value of classic dishes, this episode is a must-watch for anyone in the coffee and food service industries.

Don't miss out as they delve into how quality and nutrition are intertwined and the critical role single-owner establishments play in maintaining culinary standards.

Connect with Mark Bartlett and Bon Accord here:

https://bonaccord.co.nz/

https://www.linkedin.com/in/mark-bartlett-5709a132/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

Workshops Available: - https://mapitforward.coffee/workshops

1. "Introduction to Regenerative Coffee Farming"

2. "Biochar for Coffee"

3. "How To Become A Coffee Consultant"

4. "Grow Your Coffee Business"

Upcoming Mastermind Groups - https://mapitforward.coffee/groupcoaching

••••••••••••••••••••••••••••••••

This is the first in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Mark Bartlett from Bon Accord Products and host Lee Safar have a fascinating discussion about the bastardization of quality in restaurants and cafes.

The 5 episodes in this series are:

1. What Is Quality? - https://youtu.be/dh5n6Q2_WcA

2. A Shift Away From Quality In F&B - https://youtu.be/sipMDLsjU3g

3. The Relationship Between Cost and Quality - TBD

4. Is Quality Subjective - TBD

5. What's Eroding Demand For Quality in F&B? - https://youtu.be/QF7fKK8i3-M

In this episode, Lee and Mark delve into the evolving definition of quality in the food and beverage industry, sharing insightful examples and personal experiences.

From comparing milk and bread production in the past to discussing the impact of corporate decisions on quality, this episode explores how our understanding and expectations of quality have shifted over the decades.

Discover how nutrition, marketing, and commercial influences play a role, and why it's crucial to reconnect with the sources of our food.

Tune in to gain a deeper understanding of what truly defines quality in today's market.

Connect with Mark Bartlett and Bon Accord here:

https://bonaccord.co.nz/

https://www.linkedin.com/in/mark-bartlett-5709a132/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 5th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.

The 5 episodes in this series are:

1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq8

2. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw

3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg

4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM0

5. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXY

In this insightful episode of The Daily Coffee Pro by Map It Forward, host Lee and Tim discuss SCI's relaunch as a registered nonprofit in the US, their commitment to transparency, and the new Coffee Cuppers Certificate as an alternative to the Q Grader certification.

Tim also addresses the courses available for farmers, the current state and history of SCI, and their plans for bridging educational gaps in the coffee industry.

Dive into this episode for an in-depth look at the future of coffee education and the values driving SCI's mission.

00:00 Introduction and New Role at SCI

01:05 Business Advisory Services

01:40 Final Episode Announcement

02:15 Changes to Q Grader Certification

03:01 SCI's Coffee Cuppers Certificate

04:10 Professional Development and Transparency

05:55 History and Background of SCI

07:04 Relaunch and Nonprofit Status

09:52 Governance and Educational Programs

14:22 Transparency in the Coffee Industry

18:44 China's Reaction to SCI

24:52 Support for Farmers

27:03 Pricing and Course Information

31:58 Conclusion and Final Thoughts

Article referenced in this series:

https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/

Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:

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

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

• https://www.sci-coffee.com/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 4th in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.

The 5 episodes in this series are:

1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq8

2. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw

3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg

4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM0

5. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXY

In this episode of The Daily Coffee Pro by Map It Forward, Lee and Tim discuss the industry's reaction to the recent changes in the Q Grader certification.

They explore the polarizing decision by the SCA and CQI to implement new quality evaluation measures during a time of multiple crises in the coffee industry, including price, supply, climate, and logistical issues.

The episode features a detailed examination of the challenges faced by industry professionals, the concerns over accessibility and transparency, and the impact on educators and producers.

Lee and Tim also address the broader implications of these changes and the need for a balance between certification accessibility and maintaining educational quality.

00:00 Introduction to the Polarization in the Coffee Industry

00:47 Support and Subscribe to Our Podcast

01:10 Welcome and Episode Overview

01:22 The Controversial Changes to the Q Program

01:33 Cosimo Libardo's Perspective on Industry Changes

02:31 Acknowledging the Trauma in Industry Changes

03:07 Trust Issues with SCA and CQI

04:07 Impact on CQI Instructors and Q Graders

04:41 Accessibility and Financial Barriers

05:21 Forcing Industry Compliance

07:21 Educator and Trainer Dissatisfaction

08:29 Quality vs. Accessibility in Education

10:10 Professional Development and Certification Challenges

11:55 The Real-World Impact on Coffee Professionals

19:35 Comparing CVA Certification to CPA

26:36 SCA's Role and Industry Expectations

27:58 Mastermind Groups and Industry Reflections

29:10 Final Thoughts and Upcoming Episode

29:32 Closing Remarks and Call to Action

Article referenced in this series:

https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/

Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:

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

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

• https://www.sci-coffee.com/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 3rd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.

The 5 episodes in this series are:

1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq8

2. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw

3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg

4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM0

5. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXY

In this episode of 'The Daily Coffee Pro' by Map It Forward, Lee and Tim delve into the complexities of evaluating coffee quality. They discuss the importance of using methods like cupping forms, while highlighting the industry's misalignment with reducing coffee quality to just a score.

The conversation also touches upon the controversial new CVA form by the SCA, including its implications, reception, and comparisons to the 2004 cupping form.

Tim shares his insights from years of experience in coffee evaluation and sensory education, emphasizing the need for balanced, multi-faceted approaches to coffee quality assessment.

00:00 Introduction to Coffee Evaluation

01:10 Upcoming Workshop Announcement

01:35 Welcome to the Series

02:02 The Importance of Open Conversations

03:09 The Role of the SCA and CVA

06:02 Issues with the 2004 Cupping Form

15:55 The Evolution of Coffee Evaluation

20:12 The Future of Coffee Certifications

35:00 Conclusion and Next Episode Teaser

Article referenced in this series:

https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/

Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:

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

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

• https://www.sci-coffee.com/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 2nd in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.

The 5 episodes in this series are:

1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq8

2. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw

3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg

4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM0

5. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXY

In this episode of The Daily Coffee Pro by Map It Forward, Lee and Tim discuss the controversial shift from the 2004 Q Grader form to the new CVA form in the coffee industry.

Tim expresses concerns about the bulky nature of the CVA form and its impact on high-volume quality control labs in producing countries.

The discussion touches on the broader implications for coffee producers, importers, exporters, and the overall supply chain.

They highlight the need for the industry to adapt and innovate while also emphasizing the need to address more pressing issues like climate change and economic challenges faced by coffee farmers.

00:00 Introduction and Concerns About the CVA Form

01:02 Regenerative Coffee Farming Workshops Announcement

01:49 Introduction to the Daily Coffee Pro Series

02:31 Context and Background on the Q Program

03:56 Tim Heinze's Role and Experience in the Coffee Industry

06:03 Discussion on the Evolution of the Q Program

18:54 Concerns About the CVA Form and Data Collection

19:48 Future Challenges in the Coffee Industry

22:14 Critique of the SCA's Approach

29:59 Conclusion and Next Episode Teaser

Article referenced in this series:

https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/

Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:

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

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

• https://www.sci-coffee.com/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the first in a five-part series on The Daily Coffee Pro Podcast by Map It Forward. Tim Heinze, the Director of Education of the Sustainable Coffee Institute (SCI), and host Lee Safar discuss the recent changes announced to the Q Grader program.

The 5 episodes in this series are:

1. SCA, CQI, and the "Evolved Q" - https://youtu.be/lpaJTxagZq8

2. Does the Q Need Evolving? - https://youtu.be/k5V-M1jsPUw

3. Issues With The 2004 Cupping Form - https://youtu.be/zs7WzpVhRSg

4. Why People Are Polarised by The CVA - https://youtu.be/6J-d0mSbjM0

5. Sustainable Coffee Institute (SCI) - https://youtu.be/LsdGyCD8AXY

In this episode of The Daily Coffee Pro by Map It Forward, the discussion covers the impacts of these changes on the specialty coffee community, the lack of transparency from the CQI and SCA, and the future direction of coffee education.

They also explore the industry's response, including the creation of the Sustainable Coffee Institute to fill the void left by these changes.

Tune in to understand the seismic shift affecting the entire specialty coffee industry and its ramifications.

00:00 Introduction and Support Options

00:50 Welcome and Guest Introduction

02:33 Memorable Events in the Coffee Industry

03:44 The Controversial Announcement at SCA Expo

10:11 Tim Heinze's Perspective and Background

21:01 The Impact on Instructors and the Industry

41:20 Conclusion and Next Episode Teaser

Article referenced in this series:

https://www.comunicaffe.it/cosimo-libardo-board-sca-partnership-cqi/

Connect with Tim Heinze and Sustainable Coffee Institute (SCI) here:

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

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

• https://www.sci-coffee.com/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 5th of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.

The 5 episodes in this series are:

1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU

2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns

3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY4

4. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI

5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0

In this final episode of the series, Lee and Cesar dive into the nuanced differences between cacao and chocolate, the impact of consumer behavior on the cacao industry, and the market forces at play.

They discuss how traditional consumption patterns intersect with modern trends, like the rise of protein-rich diets influenced by health initiatives and celebrity endorsements.

Cesar also shares insights on the historical and cultural significance of cacao, while highlighting the role of high-quality, sustainable production in the future of the industry.

This enlightening conversation provides a comprehensive look at the past, present, and future of cacao and chocolate.

00:00 Introduction to Consumer Behavior in the Cacao Industry

00:40 Business Advisory Services for Coffee Entrepreneurs

01:15 Final Episode Introduction and Overview

01:50 Understanding the Difference Between Cacao and Chocolate

02:42 Historical Origins of Chocolate

05:17 Consumer Perception and Market Volatility

11:13 Impact of Health Trends on Chocolate Consumption

15:25 Future of High-Quality Cacao

17:41 Belco's Approach to Cacao and Coffee

20:58 Conclusion and Farewell"

Connect with César Magaña and Belco here:

• https://www.linkedin.com/in/césar-magaña-b1470b224/

• https://www.belco.fr/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 4th of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.

The 5 episodes in this series are:

1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU

2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns

3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY4

4. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI

5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0

In this episode of The Daily Coffee Pro by Map It Forward, Lee and Cesar discuss the complexities and passions involved in the specialty cacao industry.

They tackle topics such as the definition of specialty cacao, the impact of companies like Mr. Beast's Feastables, and the role of certifications like Fairtrade.

The conversation also touches on the personal pride and sense of fulfillment that farmers derive from their work. Additionally, it delves into modern trends such as ceremonial cacao and its commercial implications.

Join us for this insightful discussion into the future of the cacao industry and its parallels with the specialty coffee sector.

00:00 Introduction: The Value of Coffee and Cacao Production

00:47 Upcoming Workshop Announcement

01:13 Welcome to The Daily Coffee Pro

01:25 Defining Specialty Cacao

02:29 Consumer Perception and Industry Standards

07:28 The Rise of Mr. Beast's Feastables

11:43 Fairtrade and Certification Complexities

17:52 Belco's Strategy and Impact on Local Economies

25:54 The Pride of Being a Farmer

28:52 Ceremonial Cacao: Tradition Meets Modernity

32:15 Conclusion and Future of Cacao

32:44 Closing Remarks and Call to Action

Connect with César Magaña and Belco here:

• https://www.linkedin.com/in/césar-magaña-b1470b224/

• https://www.belco.fr/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]

Join our Mailing List - https://www.mapitforward.coffee/mailinglist

"Introduction to Regenerative Coffee Farming" is now available On-Demand for as little as $10 - https://mapitforward.coffee/workshops

"Biochar for Coffee" is open for pre-registration - https://mapitforward.coffee/workshops

"It's Time to Become a Coffee Consultant" is available now with additional new bonus material, including the coffee consultant career map. Get more details on how you can create an alternative revenue stream today at https://mapitforward.coffee/workshops

Looking for business advisors or consultants for your business? Get in touch with us here: [email protected]

••••••••••••••••••••••••••••••••

This is the 3rd of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with César Magaña, the Director of Cacao at Belco. In this series, César and host, Lee Safar discuss the cacao industry in 2025.

The 5 episodes in this series are:

1. The Volatility In The Cacao Market - https://youtu.be/EsfyqLmNFIU

2. Who Are The Humans In Cacao? - https://youtu.be/XgUTHax7Mns

3. What Is Specialty Cacao? - https://youtu.be/oEo734PXZY4

4. The Impact Of Specialty Cacao - https://youtu.be/G6q_loujztI

5. Who Is The Future Consumer of Cacao - https://youtu.be/5QWY_2uuft0

In this episode of The Daily Coffee Pro by Map It Forward, Lee and César delve into the ambiguous definitions of specialty cacao and specialty coffee, discussing how these definitions vary according to different perspectives.

The episode explores the complexities of defining what makes cacao 'special' and the implications on producers' lives and the environment.

Cesar emphasizes the importance of agroforestry, the need for a dignified livelihood for cacao producers, and the significance of clean, high-quality cacao.

Tune in to learn more about the challenges and intricacies of the cacao industry, and why it's essential to focus on sustainability and ethical production practices.

00:00 Introduction: Defining Specialty Cacao

00:34 Support and Subscribe

00:56 Cacao in 2025: Industry Perspective

01:25 Specialty Cacao vs. Specialty Coffee

02:25 Challenges in Defining Specialty Cacao

04:31 The Importance of Agroforestry

05:26 Economic Realities for Cacao Producers

07:16 Certifications and Quality

13:42 Future of Cacao Production

15:16 Cacao as Medicine

17:05 Conclusion and Next Episode Teaser

Connect with César Magaña and Belco here:

• https://www.linkedin.com/in/césar-magaña-b1470b224/

• https://www.belco.fr/

••••••••••••••••••••••••••••••••

Connect with Map It Forward here: Website | Instagram | Mailing list

💡Support this podcast on Patreon here: https://www.patreon.com/mapitforward

📽 Watch the podcast on Youtube: https://bit.ly/3ouyFYW

🎙 Check out the audio version of our podcast here: Apple Podcasts | Spotify

🧐 Find out more about Map It Forward Mastermind Groups here: https://mapitforward.coffee/groupcoaching

Looking for a business advisor for your established coffee business or startup? Email us here

📧 email: [email protected]