Coffee & Cacao

While both coffee and cacao have many beautiful things in common related to flavor, creativity, science, and innovation, they unfortunately also both face many of the same challenges. The products of these crops are luxury items in North America and Europe, but represent the livelihoods of often low-income farmers and laborers in their countries of origin. Predictably, both are rife for economic, labor, and ecological abuses.In this episode we talk with two gentleman who work with both coffee and cacao. Kyle Bellinger of Osito Coffee partners with Jose Jadir Losada in Colombia to import both coffee and cacao to North America and Europe. Through the lens of the Colombian supply chain, he has a keen understanding of the problems and opportunities facing both coffee and cacao farmers. Hans Westerink runs Violet Sky Chocolate and Cloud Walking Coffee in South Bend, Indiana, and has spent years working with both of these enigmatic beans to deepen his understanding of how to roast and process both to make amazing bean to bar chocolate and a perfect cup of coffee. Sitting at the consumer end of the supply chain, he recognizes the problems facing these industries from a public education standpoint.Here we hear from Kyle and Hans about these amazing crops, what they have in common, and what these industries can learn from each other.You can check out other links mentioned in this episode at our Linktree.The music for Bean to Barstool is by indie folk musician Anna ps. You can find out more about Anna’s music in the show notes or at her website annapsmusic.com, where you can also get in touch to book her to play at your brewery or other establishment. Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.Follow Bean to Barstool on social media!InstagramFacebookPinterestSign up for host David Nilsen's beer newsletter for regular beer musings, and the Bean to Barstool newsletter for pairings, collaborations, and maker profiles.