Host, producer: Richard Tufton

Co-host, producer: Claire Mackenzie

Editor: Meg Chatham 

Unground - World of Coffee, in this episode we are diving into something many of us enjoy every day—coffee. But how often do we stop to think about where it comes from? What impact does coffee have on the soil, the farmers who grow it, and the ecosystems that sustain it?

Guests: 

Gally Mayer of Buena Vida Specialty Coffee, who works directly with farmers to bring regenerative coffee to consumers.

Roberto Mata from Costa Rica, who is growing coffee regeneratively and can share what that looks like on the ground.

Heather Terry, founder of Good Sam, a company committed to transparent, regenerative supply chains.

Roberto Mata

https://www.caferobertomata.com/

https://www.instagram.com/laslajascafe/

Gally Mayer 

https://buenavida.coffee/pages/our-story

https://www.linkedin.com/in/gally-mayer/

Heather Terry 

https://goodsamfoods.com/

https://www.linkedin.com/in/heather-k-terry-44b81828/

Sponsored by Fielden:

https://fielden.com

Most grains in whisky are grown industrially, with chemicals: same grain, same height, same flavour. Not on our farms. We’re regenerating England’s fields with heritage grains, grown in clover (we never, ever use chemicals). It’s a more sustainable way of farming that’s better for the soil, the grain and the wildlife. And it makes a whisky full of flavour.

The discount code is SOIL10 and gives 10% off all whisky on fielden.com.

Six Inches of Soil The Documentary

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