Episode 56: Evolution, Genetics, and the Future of Coffee – A Conversation with Professor Andreas Tribsch.
In this episode, Tim speaks with Andreas Tribsch, a Professor of Botany at the University of Salzburg. Andreas brings a unique perspective as both an expert in plant evolution and a partner in an Aust...
5 Jun 1h
Episode 55: Ranked No. 2 in the World – Exceeding Guest Expectations with Stephanie Dawn Holm
In this episode, I return to our Oslo studio to welcome back a very special guest: Stephanie, our Espresso Bar Manager, who has been an essential part of Tim Wendelboe for 15 years. As the person resp...
21 Mai 54min
Episode 54 - The Future of Honduran Coffee: The Biofilia Transition - A conversation with Benjamin Paz
In this episode, I am back in Santa Bárbara, Honduras, to sit down with Benjamín Paz. Benjamín is a key collaborator in our Biofilia Project, an initiative focused on improving coffee production throu...
28 Apr 15min
Episode 53 - Adapting coffee farms to prepare for the future – A Conversation with Moises Herrera from Finca el Puente
In this episode, I am in Marcala, Honduras, visiting Finca El Puente to sit down with Moises Herrera. Moises and his wife, Marysabel Caballero, are world-renowned producers we have worked with since 2...
14 Apr 33min
Episode 52 - Transitioning to Biological Farming – A Conversation with Diego Baraona
In this episode, I travel to the top of the Tecapa volcano in El Salvador to sit down with Diego Baraona, a fifth-generation coffee producer and the owner of Los Pirineos farm. Diego took over the fam...
24 Mar 26min
Episode 51 - Purchasing coffees in Kenya - Live from the cupping lab
This episode was recorded "live" from the C. Dorman cupping lab while Tim was in Kenya in January in order to taste and select coffees for purchasing. Like many of our listeners and followers already ...
11 Feb 40min
Episode 49 - A Deep Dive into ROEST and Modern Roasting Technology with Tom Hopkinson - Part 2
In this second episode with Tom Hopkinson, Head of Coffee and Customer Success at ROEST, we continue our conversation about roasting, technology, and the development of modern sample roasters. If you ...
22 Des 20251h 6min
