Inside Panama Coffee: Growing, Processing & Indigenous Labor | Red Rooster Podcast Ep. 7 скачать в хорошем качестве

Inside Panama Coffee: Growing, Processing & Indigenous Labor | Red Rooster Podcast Ep. 7

In Episode 7 of the Red Rooster Coffee Podcast, we sit down with Alexis Batista — coffee producer from Boquete, Panama — to talk about what really goes into growing and processing world-class coffee. We cover: • How small producers sell cherry • Why mills matter (and where margins disappear) • Boquete’s volcanic microclimate • Geisha clarity and Panama acidity • Traditional vs experimental processing • Drying patios, drum dryers, and moisture control • Coffee rust, pruning, fertilization & tree health • Indigenous labor and the backbone of Panama’s coffee industry • What it would take to build deeper farmer-to-roaster relationships This conversation pulls back the curtain on everything from harvest logistics to fermentation science to the social realities behind specialty coffee. If you care about where your coffee comes from — this one’s for you. Subscribe for more deep dives into roasting, sourcing, and the people behind the cup. ⏱ Chapters 00:00 – Intro & Tour de Floyd Blend 03:15 – Alexis’ Background & Panama Roots 07:45 – Selling Cherry & Mill Economics 14:35 – Small Producers vs Large Farms 20:18 – Boquete’s Volcanic Microclimate 26:00 – Panama Geisha & Flavor Clarity 27:12 – Processing Philosophy (Natural, Fermentation, Drying) 34:20 – When Drying Goes Wrong 40:30 – Tree Growth, Pruning & Disease 44:30 – Coffee Rust & Climate Pressures 49:00 – Fermentation Experiments & Yeast 55:00 – Direct Trade Possibilities 59:00 – Indigenous Labor & Industry Change 1:01:40 – Closing Thoughts www.redroostercoffee.com