Part 4 of 5: In Part 4 of "Being 'Not a Man' in Coffee," Lee Safar and Coffee Lab founder Isabela Raposeiras examine behaviours towards women that should no longer be tolerated in the coffee industry. From dismissing professional expertise and public humiliation to aggressive communication and disregarding personal boundaries, they discuss how these behaviours affect women and why colleagues must intervene. Content warning: References to sexual assault, workplace violence, harassment, and psychological abuse.

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Part 3 of 5: In Part 3 of "Being 'Not a Man' in Coffee," Lee Safar and Coffee Lab founder Isabela Raposeiras examine the boys' club culture in the coffee industry and how silence, influence, and professional loyalties can leave women vulnerable. Through personal accounts of threats, online harassment, reputational attacks, and workplace intimidation, they question the responsibility of colleagues and industry leaders who witness unacceptable behaviour but fail to intervene. Content warning: Discussions of sexual assault, rape threats, death threats, and harassment.

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Part 2 of 5: In Part 2 of "Being 'Not a Man' in Coffee," Lee Safar and Coffee Lab founder Isabela Raposeiras explore the different ways women experience unsafe workplaces in the coffee industry. Through personal accounts of physical violence, psychological intimidation, gender discrimination, and workplace harassment, they examine why women often feel unable to speak up and how employers and bystanders contribute to cultures of silence. Content warning: Discussions of sexual assault, physical violence, discrimination, and workplace abuse.

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Part 1 of 5: In Part 1 of "Being 'Not a Man' in Coffee," Lee Safar and Coffee Lab founder Isabela Raposeiras share personal experiences and accounts of sexual assault, harassment, misogyny, and abuse of power in the coffee industry. They examine why women often feel unable to speak out, how professional and financial vulnerability enables misconduct, and why the industry's culture of silence needs to change. Content warning: Discussions of sexual assault, harassment, and physical violence.

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Part 5 of 5: In the final episode of this series, Oscar Montoya and Lee Safar explore digital twins, traceability, risk modeling, data literacy, and the changing role of technology in coffee businesses. They discuss how better information can help businesses understand uncertainty, simulate different scenarios, and make more informed decisions about risk and sustainability.

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Part 4 of 5: AI has dramatically changed what small teams can build, but faster technology does not eliminate the need for good systems. In part 4, Oscar Montoya and Lee Safar use the development of CoffeeListings.com to explore AI, vibe coding, critical thinking, software architecture, and why sustainable solutions require people, processes, data and technology to work together.

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Part 3 of 5: Data can help reveal what is really happening inside a coffee business, but only if it is interpreted with context and an awareness of bias. In part 3, Oscar Montoya joins Lee Safar to explore conflicting data, correlation versus causation, the limits of simple metrics, and why complex problems often need to be broken down before they can be solved.

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Part 2 of 5: Businesses often start collecting data before they have clearly defined the problem. In part 2 of this series, Oscar Montoya joins Lee Safar to explore how better questions, data integrity, and awareness of bias can help coffee businesses identify the real problem behind the symptoms and make better decisions.

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Part 1 of 5: Data is everywhere in coffee, but collecting it doesn't automatically make it useful. Data scientist, software developer, and coffee producer Oscar Montoya joins Lee Safar to explore how raw data becomes actionable information and why people, processes, and real business problems should come before technology.

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Part 5 of 5: In our annual series with George Howell, we explore why George believes more people should drink black coffee and how cafés can make that experience more accessible. We also discuss single-farm coffee, consumer education, restaurants, brewing, and George’s hopes for farmers and quality coffee over the decades ahead.

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Part 4 of 5: In our annual series with George Howell, we explore scoring, commenting, transparency, and how the coffee industry communicates quality. George explains why scoring remains an important internal tool, why consumers do not necessarily need numerical scores, and why exceptional coffees should be judged according to their own potential rather than against the reputation of a particular origin or variety.

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Part 3 of 5: In our annual series with George Howell, we explore the tension between coffee quality and economics in today’s market. George discusses rising green coffee prices, producer relationships, shrinking margins, the economics of artisan coffee, and why maintaining quality while building a sustainable business requires patience, discipline, and measured growth.

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Part 2 of 5: In our annual series with George Howell, we explore how George defines quality from the farm through to the cup. George explains how immersive tasting experiences can help consumers understand ripeness, processing, freshness, origin, and preservation, giving them a sensory benchmark for recognising quality coffee.

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Part 1 of 5: In our annual series with George Howell, we explore what defines George Howell Coffee as George marks 50 years in the coffee industry. George explains why single-farm coffee, quality, consumer education, and service remain central to his philosophy, and why specialty coffee needs a clearer way of communicating flavour to people who simply want a great cup of coffee.

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Part 5 of 5: Pedro Manga and Lee Safar close the series by examining climate risk, farm resilience and the long-term security of coffee supply. They discuss why resilience investments are unevenly distributed across producing regions, why short-term projects are not enough, and why the industry may need to start valuing the systems that protect future production.

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Part 4 of 5: Pedro Manga and Lee Safar examine the relationship between compliance, transparency and sustainability impact across the coffee supply chain. They discuss why traceability can reduce commercial risk, why compliance has been unfairly diminished in sustainability conversations, and why long-term systems and measurement are necessary before businesses can credibly claim impact.

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Part 3 of 5: Pedro Manga and Lee Safar examine the imbalance between sustainability standards created in consuming markets and the realities of implementing them at origin. They discuss Fairtrade, organic certification, EUDR, traceability and why producers and cooperatives can carry substantially different costs, commitments and risks from buyers further along the supply chain.

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Part 2 of 5: Pedro Manga and Lee Safar examine how data moves through the coffee supply chain and why so little information flows back to producers and cooperatives. They discuss how better access to downstream information could improve quality decisions, commercial relationships, risk management and the ability of origin stakeholders to understand where value is created after coffee leaves the farm.

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Part 1 of 5: Pedro Manga returns to The Daily Coffee Pro to examine what traceability and transparency should actually mean in the coffee supply chain. He and Lee discuss why publishing data is not the same as creating transparency, how buyers can influence traceability through sourcing decisions, and why sustainable relationships have to extend beyond price.

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Part 5 of 5: Jem McDowall looks ahead at the future of tea and argues that today’s trends are likely to accelerate rather than disappear. Lee and Jem discuss the growing divide between commodity and specialty tea, changing consumer behavior, farm succession, liquidity, origin storytelling, and why simply producing more will not solve the industry’s structural problems.

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