The Cupping Table - By M-Cultivo

On The Cupping Table, iconic coffee producers share their stories in making world class coffees. Join us for a candid conversation about the realities of coffee production and the incredible journey that makes each coffee a unique experience.

The Cupping Table - By M-Cultivo is a business podcast hosted by M-Cultivo Coffee, with 14 episodes on record and a Required Pod Score of 80.

M-Cultivo Coffee hosts The Cupping Table - By M-Cultivo, a business show with 14 episodes published.

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  The Cupping Table - By M-Cultivo

  Wildynamics: Inside Longboard Specialty Coffee's Philosophy

  Sep 23, 202659 min

  What happens when the philosophy behind one of Panama's most celebrated coffee farms was never written down, only lived? In this episode of The Cupping Table, David Paparelli sits down with Noemi and Sophia of Longboard Specialty Coffee to talk about Wild Dynamics, the minimal-intervention philosophy their father Justin developed before passing away last year, and what it means to carry it forward for the first time as their own.We get into what Wild Dynamics actually means at the farm and in processing, why they harvest based on lunar cycles, how blind cupping can identify which farm a lot came from, why they refuse to make their coffee replicable, and the personal rituals (naming each lot, choosing a song for it) that turn a harvest into a story. Their nano-lots from Misty Mountain and Windy Ridge go to auction October 8th.00:00 – Intro: meet Noemi and Sophia of Longboard01:58 – What "Wild Dynamics" actually means05:43 – Minimal intervention in farming and processing09:08 – Harvesting coffee by lunar cycles18:17 – Why they refuse to make their coffee replicable23:28 – Blind cupping can tell you which farm a lot is from32:11 – From cupping notes to storytelling34:20 – Naming a coffee lot like naming a child42:03 – A year later: taking ownership of their father's legacy50:57 – What they learned meeting fans in China56:00 – Closing thoughts + October 8th auction reminderRegister for the Longboard auction:https://longboard.auction/Follow M-Cultivo:https://www.instagram.com/mcultivo.coffeewww.mcultivo.com

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  The Cupping Table - By M-Cultivo

  30 Years Inside Panama's Coffee Revolution with Ricardo Koyner

  Sep 16, 20261h 8m

  What does it actually take to turn a coffee-growing region into the most sought-after luxury coffee origin in the world? In this episode of The Cupping Table, David Paparelli sits down with Ricardo Koyner — a 30-year veteran of Panama's coffee industry — to unpack how Panama went from an overlooked producer to the home of record-breaking Geisha auctions.We cover the scandal that first revealed Panama's coffee was worth protecting, the science behind why coffee grown two kilometers apart can taste completely different, how the Best of Panama competition is building the world's first Geisha "typicity" flavor wheel, and why the market still doesn't understand what it's paying for when it buys sustainable coffee.0:00 – Intro1:20 – Why this year's harvest is smaller — and better3:51 – One valley, two climates: Panama's microclimates explained6:37 – Inside Panama's collaborative coffee culture9:52 – Founding the Best of Panama competition16:11 – The Kona scandal that changed everything16:56 – From onion farms to luxury coffee20:52 – Mapping Geisha genetics and building a flavor wheel40:56 – $30,000 a kilo: is the Geisha market a bubble?49:49 – The real problem: educating the market on value51:52 – Quality, environment, social: the three pillars56:05 – Closing thoughts + this year's auctionFollow M-Cultivo:www.instagram.com/mcultivo.coffeewww.mcultivo.com

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  The Cupping Table - By M-Cultivo

  How Microbiology is Changing Colombian Coffee with Luis Cerquera | Cafe Granja La Esperanza

  Sep 12, 20261h 1m

  In this episode of The Cupping Table podcast, host David Paparelli sits down with Luis Alfredo, Quality Analyst at the world-renowned Cafe Granja La Esperanza (CGLE) in Colombia. Luis shares how CGLE stays at the forefront of the specialty coffee industry through advanced microbiology, meticulous drying control, and innovative genetic development. Learn how CGLE reads natural micro-flora to dictate processing paths, why drying speed is the true key to cup longevity, and how they developed exclusive varieties like CGLE and Mandela by crossing Colombian and Ethiopian genetics. Plus, get an insider look at their upcoming "Metamorphosis: The Quiet Alchemy" auction featuring 15 ultra-exclusive nano-lots. 00:00 – Intro 02:18 – The Six Farms of Cafe Granja La Esperanza 03:15 – Introducing Panamanian Geisha Seeds to Colombia 04:10 – The Diversity of High-Specialty Colombian Coffee 05:40 – CGLE's Philosophy: Genetics and Microbiology 09:23 – Reading Microorganisms vs. Controlling Fermentation 15:40 – Eliminating Cup Defects and Increasing Consistency 20:10 – Advanced Dehumidification Drying Technology 23:45 – Why Drying Quality Determines Coffee Longevity 34:12 – Palate Calibration Across Global Origins 41:38 – Accessibility to Knowledge for Next-Gen Producers 50:40 – Auction Overview: 15 Exclusive Nano-Lots 51:38 – Unveiling the Exclusive CGLE and Mandela Cultivars 56:10 – "Metamorphosis: The Quiet Alchemy" Theme Explained Register for the CGLE Auction: https://cafegranjalaesperanza.mcultivo.com/auction/metamorphosis-the-quiet-alchemy

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  The Cupping Table - By M-Cultivo

  Building a Coffee Legacy with Wilford Lamastus Jr.

  Sep 7, 20261h 13m

  What makes a single bag of coffee worth tens of thousands of dollars? ☕️In this episode of the Cupping Table Podcast, host David Paparelli sits down with Wilford Lamastus Jr.—4th generation producer at the legendary Lamastus Family Estates (Elida, El Burro, and Luito Estates) in Boquete, Panama.Wilford shares the inner workings behind their upcoming "First Light" Auction, winning the washed category at the Best of Panama competition, and what it really takes to grow award-winning Geisha coffee at extreme altitudes over 2,000+ meters above sea level. We also dive into why the world's top Michelin-starred restaurants are missing out on specialty coffee—and how the Lamastus family continues to push the boundaries of global coffee culture.Timestamps:00:00 - Intro01:28 - The "First Light" Auction Theme & Branding08:24 - Micro-lots & The Story of Luito Geisha Estate21:00 - High-Elevation Farming: Extreme Risks at 2,200 MASL43:54 - Specialty Coffee in Michelin-Star Restaurants & Fine Dining58:30 - Winning Best of Panama & The Future of Panamanian CoffeeLearn More & Register for the Auction:• Register for the Lamastus Family Estates Auction: https://mcultivo.com• Official Lamastus Estates Website: https://lamastusfamilyestates.comSubscribe for more deep-dive interviews with world-class coffee producers, roasters, and industry pioneers!

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  The Cupping Table - By M-Cultivo

  Tamiru Tadesse on How This Ethiopian Coffee Sold for a Record $1,739/kg

  Aug 9, 20261h 5m

  Welcome back to the Cupping Table podcast! In this episode, host David Paparelli catches up with Tamiru Tadesse, founder and CEO of Alo Coffee. Known for producing some of the most sought-after nano-lots in Ethiopia out of the Sidama region, Alo Coffee shocked the industry by breaking the record for the highest price ever paid for Ethiopian coffee at an astounding $1,739 per kilogram. Tamiru breaks down the meticulous, high-control processing techniques behind these historic nano-lots, how he is preparing for the upcoming Echoes of the Peak private auction, and his bold experiments bringing Panamanian Geisha seeds back to high-altitude Ethiopian soil. Key Takeaways From This Episode:Behind the $1,739/kg Record: What it takes to produce a coffee that commands world-record pricing, and why micro-volumes (5kg–15kg lots) create unparalleled demand for specialty roasters. Light Deprived Environment (LDE) Drying: How drying coffee in a complete, light-deprived dark room for 50+ days preserves delicate aromatics, extends shelf life, and adds 1–2 points to a coffee's cupping score. Precision Stainless-Steel Fermentation: Why Alo Coffee transitioned to temperature-controlled stainless steel tanks set at a constant 15°C with automated pH cut-offs at 4.0 to eliminate defects and maximize cup clarity. The Sidama High-Altitude Terroir: Exploring the unique characteristics of single-varietal 74158 grown between 2,400 and 2,580 meters above sea level. Panama Meets Ethiopia: Tamiru's project planting world-champion Elida and Esmeralda Geisha seeds in Sidama, and what to expect when these lots mature.Register for the Alo Coffee Echoes of the Peak Auction on August 10th at alocoffee.mcultivo.com!

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