The Daily Coffee Pro Podcast by MAP IT FORWARD

Advertising Sponsor
This episode is brought to you by CoffeeListings.com, by Map It Forward - the marketplace where the coffee world does business.

Find or list coffee, equipment, services, jobs, businesses, wanted ads, and other opportunities across the global coffee industry. www.coffeelistings.com

Episode Description

This is part 5 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar.

Our guest on the podcast for this series is Oscar Montoya, a data scientist, software developer, coffee producer in Colombia, founder of Cafe Chicao in Canada, and the developer (from Dark Mode) who helped Map It Forward build CoffeeListings.com.

In this final episode, Lee and Oscar explore the role that data, technology, and processes can play in building more sustainable and resilient coffee businesses.

Oscar introduces the concept of a digital twin — a data-based representation of a real system that can help businesses understand how different parts of an operation interact over time.

In coffee, that idea can be applied across a farm, a supply chain, or even the lifecycle of a coffee itself, creating a more complete picture of where coffee comes from, where it goes, and what happens along the way.

The conversation explores how traceability brings together people, processes, technology, and data, and why that can help businesses make more informed decisions.

Lee and Oscar also use the Benecke situation as an example of how better data, modeling, and risk assessment could potentially help businesses understand exposure before committing to major supply chain decisions.

Oscar explains that if something matters to your business, it should be measured. Once a risk is identified, a business can decide whether to accept it, mitigate it, or reject it.

They also discuss the role of simulations, the importance of understanding uncertainty, and why no model should ever be treated as absolute truth.

The episode then turns to the changing cost of technology and how AI is reducing the time and resources required to build tools, analyze information, and solve business problems.

Oscar argues that if technology makes work significantly faster and cheaper, clients should also benefit from that efficiency.

Finally, Lee and Oscar discuss how coffee professionals can become more comfortable with data and technology by experimenting, asking better questions, and gradually building data literacy into the way they operate their businesses.

Connect with Oscar Montoya here: https://www.linkedin.com/in/oscar-montoyah/

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
Want to tell the global coffee industry about your products and services? Advertise on this Map It Forward podcast. Email [email protected] and start the conversation today.

Episode Description

This is part 4 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar.

Our guest on the podcast for this series is Oscar Montoya, a data scientist, software developer, coffee producer in Colombia, founder of Cafe Chicao in Canada, and the developer (from Dark Mode) who helped Map It Forward build CoffeeListings.com.

In this episode, Lee and Oscar explore the relationship between data, technology and processes by looking at something they built together: CoffeeListings.com.

The conversation begins with a very human problem — what happens when anxiety causes business owners to avoid the very information they need in order to make better decisions. Oscar explains why trust, empathy and human behaviour remain critical parts of solving problems, no matter how sophisticated the technology becomes.

Lee and Oscar then explore how dramatically generative AI has changed software development. Oscar estimates that only a short time ago, building something like CoffeeListings could have required a team of 12 to 15 people working for well over a year.

AI has changed that equation significantly, but Oscar argues that access to powerful technology does not remove the need for systems thinking, planning, architecture or critical judgment.

The conversation explores the difference between structured software development and “vibe coding,” where AI is asked to solve problems individually without necessarily understanding the wider system they belong to.

Oscar explains why AI can be incredibly powerful when used as a tool, but dangerous when we outsource our critical thinking to it. Something may work today while becoming extremely difficult to maintain, change or secure later.

Using CoffeeListings as a real-world example, Lee and Oscar discuss the enormous amount of thinking required to make technology feel simple to the person using it, and why data, technology, processes and people all need to work together if a solution is going to last.

Connect with Oscar Montoya here: https://www.linkedin.com/in/oscar-montoyah/

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by CoffeeListings.com, by Map It Forward - the marketplace where the coffee world does business.

Find or list coffee, equipment, services, jobs, businesses, wanted ads, and other opportunities across the global coffee industry. www.coffeelistings.com

Episode Description

This is part 3 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar.

Our guest on the podcast for this series is Oscar Montoya, a data scientist, software developer, coffee producer in Colombia, founder of Cafe Chicao in Canada, and the developer (from Dark Mode) who helped Map It Forward build CoffeeListings.com.

In this episode, Lee and Oscar explore how data can help coffee businesses understand the true depth of a problem rather than simply reacting to what appears on the surface.

The conversation begins with a debate around robusta and climate resilience, using conflicting scientific claims to explore how the same subject can produce different conclusions depending on who funded the research, how the data was gathered, what conditions were controlled, and what assumptions were made.

Oscar explains why context matters, why correlation does not equal causation, and why people often unconsciously look for evidence that supports what they already believe.

Lee and Oscar also discuss the limitations of relying too heavily on simple metrics. A single number such as an average can hide important information about what is actually happening underneath the surface, which is why businesses need a broader measurement framework rather than reducing complex problems to one metric.

The conversation then turns to one of the most important realities of problem solving: the problem you begin investigating is often not the real problem.

Oscar explains why complex problems need to be broken into smaller pieces, why some parts may be solvable while others may not be, and how tackling those pieces systematically helps businesses build understanding, confidence, and momentum.

Using coffee pricing and the C Market as an example, Lee and Oscar explore how deeper analysis can reveal that the structure of a problem is very different from what people initially assumed.

Connect with Oscar Montoya here: https://www.linkedin.com/in/oscar-montoyah/

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by Arcadia Green Coffee, Colombian coffee exporters taking fresh green coffee from Colombia to the world, farm to roastery, direct. New office now open in the UK.
Instagram: https://www.instagram.com/arcadiagreencoffee/
WhatsApp: https://wa.me/353877871523

Episode Description

This is part 2 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar.

Our guest on the podcast for this series is Oscar Montoya, a data scientist, software developer, coffee producer in Colombia, founder of Cafe Chicao in Canada, and the developer (from Dark Mode) who helped Map It Forward build CoffeeListings.com.

In this episode, Lee and Oscar explore how businesses figure out what data actually matters when trying to solve a problem.

Oscar explains that what people initially describe as a problem is often only a symptom. The real work begins by asking better questions, digging beneath the surface, and identifying what is actually causing the pain.

Using approaches such as the Five Whys, Oscar explains why the starting point should always be the problem you are trying to solve and what the ideal outcome would look like. From there, businesses can work backwards to determine what data they already have, what data is missing, and what information needs to be collected.

Lee applies this thinking to common business challenges, including toxic workplace cultures, stalled growth, financial pressure, and understanding why a business may not be making enough money.

The conversation also explores data integrity, unconscious bias, and the danger of cherry-picking information to support a preferred narrative.

Oscar explains why good data science often means trying to disprove your own assumptions rather than searching for evidence that confirms them, and why every model of reality is incomplete but can still be useful when its limitations are understood.

Connect with Oscar Montoya here: https://www.linkedin.com/in/oscar-montoyah/

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by Cropster, technology built by coffee people to help coffee businesses manage more of their workflow, from contracts and costs to inventory, roasting, quality control, fulfillment, and café intelligence. Learn more at: https://hubs.la/Q04w4bKG0

Episode Description

This is part 1 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar. Our guest on the podcast for this series is Oscar Montoya, a data scientist, software developer, coffee producer in Colombia, founder of Cafe Chicao in Canada, and the developer (from Dark Mode) who helped Map It Forward build CoffeeListings.com.

In this episode, Lee and Oscar explore the difference between data and information and why that distinction matters for coffee businesses.

Oscar explains that data by itself is simply raw material. It only becomes useful when it is cleaned, organized, analysed, and transformed into information that can help someone understand what is happening and decide what to do next.

Using examples from his own coffee farms in Colombia, Oscar explains how questions about planting density, shade, production, fertilizer, labour and farm sustainability determine what data is actually worth collecting.

The conversation also explores why collecting everything simply because we can may create more complexity rather than better decisions, and introduces the relationship between people, processes, technology and data.

Technology should support a real problem rather than become the objective itself. As Oscar explains, technology for the sake of technology is just hype. The starting point should be the people and the problem we are trying to solve.

Connect with Oscar Montoya here: https://www.linkedin.com/in/oscar-montoyah/

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by CoffeeListings.com, by Map It Forward - the marketplace where the coffee world does business.

Find or list coffee, equipment, services, jobs, businesses, wanted ads, and other opportunities across the global coffee industry. www.coffeelistings.com

Episode Description

This is part 5 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar. Our guest on the podcast for this series is George Howell, founder of George Howell Coffee, returning for the 2026 edition of our annual series, “The Coffee Industry According to George Howell.”

In this final episode, we explore one of the ideas George has been championing most strongly in recent years: more people should be drinking black coffee.

For George, black coffee gives consumers the clearest opportunity to experience what the farmer actually produced.

When coffee is heavily altered with milk, sugar, or other ingredients, the experience becomes something different. That can still be enjoyable, but it changes the role that the coffee itself plays.

George explains why he sees single-farm black coffee as a way of putting the spotlight back on the producer. When a customer discovers a coffee they genuinely love and begins seeking out that particular farm or origin again, the relationship shifts away from the roaster and towards the person who produced the coffee.

We also discuss why blends and milk-based drinks still have an important role in cafés, how different coffee formats serve different purposes, and why encouraging more black coffee consumption does not have to mean taking other beverages away.

The bigger challenge is accessibility.

How do you take a customer who usually drinks cappuccinos or lattes and invite them to experience black coffee without making the process intimidating?

George describes the tastings at George Howell Coffee, where customers are given small amounts of coffee at cooler temperatures so they can experience sweetness, aroma, texture, and flavour without committing to an entire cup.

We also discuss how curiosity can create opportunities for baristas to introduce customers to black coffee, why temperature matters, and how cafés might build small tasting moments into the customer experience.

The conversation then moves into restaurants, where George sees enormous untapped potential. He argues that restaurants already know how to guide customers through food and wine, yet coffee is often treated as an afterthought.

We explore whether simple, consistent brewing methods such as French press could allow restaurants to serve high-quality black coffee without requiring a dedicated barista, and how coffee could become part of the dining experience rather than something merely served at the end.

Finally, as George reflects on more than five decades in coffee, we ask what he hopes for the future of the industry.

His answer returns to the farm: helping producers adapt to climate change, protecting exceptional coffee varieties, developing better farming practices, and creating economic pathways that allow farmers to continue producing extraordinary coffee.

Connect with George Howell Coffee:

https://georgehowellcoffee.com/

https://www.instagram.com/ghowellcoffee

https://www.linkedin.com/in/george-howell-95646b2

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by CoffeeListings.com, by Map It Forward - the marketplace where the coffee world does business.

Find or list coffee, equipment, services, jobs, businesses, wanted ads, and other opportunities across the global coffee industry. www.coffeelistings.com

Episode Description

This is part 4 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar. Our guest on the podcast for this series is George Howell, founder of George Howell Coffee, returning for the 2026 edition of our annual series, “The Coffee Industry According to George Howell.”

In this episode, we explore how the coffee industry scores, describes, and communicates quality.

George says he still believes strongly in scoring coffee. Inside George Howell Coffee, scores provide a shared language for evaluating green coffee and roasting, with sweetness and cleanliness at the centre of how quality is assessed.

For consumers, however, George takes a different approach. Rather than communicating numerical scores, the focus shifts to describing what the coffee actually tastes like and giving customers the information that is useful to them.

That distinction opens up a much broader conversation about the role of scoring, commenting, record-keeping, transparency, and the information different stakeholders actually need across the coffee supply chain.

George reflects on the original cupping form he provided to the Specialty Coffee Association of America and questions what is genuinely new about the industry’s shift towards commenting on coffee. He explains the detailed records George Howell Coffee maintains on coffees, including defects, density, moisture content, and water activity, and how those records become part of an ongoing process of learning.

We also discuss how much information consumers actually want, why transparency does not necessarily mean communicating every piece of information to everyone, and why the experience in the cup remains fundamental.

The conversation then turns to one of George’s frustrations with coffee scoring: the tendency to compress scores into a narrow range in the mid-to-high 80s.

George argues that an exceptional coffee should be judged according to its own potential. A beautiful Bourbon does not need to taste like a Panama Gesha to deserve a score in the 90s, and different origins, varieties, and styles of coffee should have the opportunity to express exceptional quality on their own terms.

We discuss whether external information about origin, variety, farm, and reputation can influence how coffees are evaluated, why different coffee-producing countries should develop their own expressions of quality, and whether our scoring systems leave enough room to communicate genuine enthusiasm for extraordinary coffee.

Connect with George Howell Coffee:

https://georgehowellcoffee.com/

https://www.instagram.com/ghowellcoffee

https://www.linkedin.com/in/george-howell-95646b2

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by Cropster, technology built by coffee people to help coffee businesses manage more of their workflow, from contracts and costs to inventory, roasting, quality control, fulfillment, and café intelligence. Learn more at: https://hubs.la/Q04w4bKG0

Episode Description

This is part 3 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar. Our guest on the podcast for this series is George Howell, founder of George Howell Coffee, returning for the 2026 edition of our annual series, “The Coffee Industry According to George Howell.”

In this episode, we explore the growing tension between quality and economics in today’s coffee market.

Coffee prices have risen significantly, producers are becoming more involved in determining what their coffee is worth, operating costs remain high, and coffee businesses are having to decide how much of those increases they can absorb before passing them on to customers.

For George Howell Coffee, however, the starting point remains the same: quality comes first.

George explains that the coffees he buys are selected from samples based on flavour, sweetness, cleanliness, and whether they meet the standards he is looking for. Only then does the conversation about price begin.

We discuss why higher coffee prices can change the incentives around producing exceptional quality, why some farmers remain driven to produce extraordinary coffees regardless of market conditions, and why George values relationships with producers who approach coffee as artisans.

George also explains the economic reality of developing deeper relationships with farms. Supporting producers with visits, infrastructure, and long-term collaboration requires resources, meaning even a successful coffee company can only invest meaningfully in a limited number of those relationships at a time.

The conversation then turns to one of the biggest misconceptions about high-end specialty coffee businesses: that quality-focused companies must be generating enormous profits.

George reflects on the early years of both The Coffee Connection and George Howell Coffee, including long periods of breaking even, costly mistakes, the challenges of growth, and why building a sustainable artisan coffee business is a long game.

We also discuss why growing too quickly can threaten quality, how investment expectations can change the priorities of a business, shifting consumer behaviour, and why coffee businesses need to understand the risks involved in the economic environment ahead.

Connect with George Howell Coffee:

https://georgehowellcoffee.com/

https://www.instagram.com/ghowellcoffee

https://www.linkedin.com/in/george-howell-95646b2

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by CoffeeListings.com, by Map It Forward - the marketplace where the coffee world does business.

Find or list coffee, equipment, services, jobs, businesses, wanted ads, and other opportunities across the global coffee industry. www.coffeelistings.com

Episode Description

This is part 2 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar. Our guest on the podcast for this series is George Howell, founder of George Howell Coffee, returning for the 2026 edition of our annual series, “The Coffee Industry According to George Howell.”

In this episode, we ask George a deceptively difficult question: What is good-quality coffee?

For George, quality begins at the farm.

He explains how location, coffee variety, processing, harvesting decisions, ripeness, drying, labour, climate, and the level of care invested by the farmer all contribute to the quality ultimately found in the cup.

But understanding quality intellectually is only part of the process.

George describes the immersive consumer education events he has been running for decades, where customers move between presentations and carefully structured coffee tastings designed to demonstrate what quality actually tastes like.

Participants compare freshly preserved coffee with stale and aged coffee. They taste ripe coffee against coffee harvested unripe. They compare washed, natural, and anaerobic processing. Finally, they taste coffees from different origins in an intentionally structured sequence that makes the differences easier to recognise.

The goal is not simply to tell consumers what quality is.

It is to give them a sensory reference point.

George describes this as “calibrating” the customer. Once consumers understand what quality tastes like, they can take that knowledge into cafés, choose coffees more intentionally, and improve the coffee they brew at home.

We also discuss why George Howell Coffee freezes its green coffee, how coffee changes as it cools, why consumers often underestimate the cost and risk involved in producing high-quality coffee, and what coffee businesses can learn from creating more immersive and meaningful education experiences.

Connect with George Howell Coffee:

https://georgehowellcoffee.com/

https://www.instagram.com/ghowellcoffee

https://www.linkedin.com/in/george-howell-95646b2

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]

Advertising Sponsor
This episode is brought to you by Arcadia Green Coffee, Colombian coffee exporters taking fresh green coffee from Colombia to the world, farm to roastery, direct. New office now open in the UK.
Instagram: https://www.instagram.com/arcadiagreencoffee/
WhatsApp: https://wa.me/353877871523

Episode Description

This is part 1 of a new 5-part series on The Daily Coffee Pro Podcast by Map It Forward, hosted by Lee Safar. Our guest on the podcast for this series is George Howell, founder of George Howell Coffee, returning for the 2026 edition of our annual series, “The Coffee Industry According to George Howell.”

This year marks George’s 50th year in the coffee industry, and we begin the series by asking a deceptively simple question: What does George Howell Coffee actually do?

George traces the answer back to the philosophy behind The Coffee Connection: “In search of the ultimate cup.” That pursuit remains at the heart of his work today, particularly through single-farm coffees, close attention to producers, an uncompromising approach to quality, and the challenge of reconciling that pursuit with the realities of running a business.

But the conversation quickly moves into a much bigger question about how specialty coffee communicates quality.

George explains why George Howell Coffee has reconsidered the traditional handful of tasting descriptors printed on coffee bags. Customers looking at several coffees can quickly become overwhelmed by words like orange, plum, nuts, strawberry, or floral when many of them are simply looking for what George calls a “coffee coffee.”

That realisation has influenced the company’s new visual approach to communicating flavour, giving customers a clearer indication of how much of the experience will taste recognisably like coffee and how prominent the secondary flavour characteristics will be.

George’s argument is ultimately about making specialty coffee easier for consumers to understand and giving them the information they need to confidently choose the coffee they actually want.

We also discuss customer trust, consumer education, brewing, service, the growing home coffee market, and why George believes the performance around making coffee should never become more important than delivering quality in the cup.

Connect with George Howell Coffee:

https://georgehowellcoffee.com/

https://www.instagram.com/ghowellcoffee

https://www.linkedin.com/in/george-howell-95646b2

If you found this episode valuable, make sure you’re subscribed to the podcast and follow along for the rest of this 5-part series.

***************************************

About Map It Forward

The Daily Coffee Pro is produced by Map It Forward, supporting coffee professionals globally across the supply chain.

Website: https://mapitforward.coffee

Mailing list: https://mapitforward.coffee/mailinglist

Patreon: https://www.patreon.com/mapitforward

‘The Coffee Report’: https://www.patreon.com/mapitforward

Instagram: https://www.instagram.com/mapitforward.coffee/

CoffeeListing: https://www.CoffeeListings.com

Contact: [email protected]