EP 1578 | Part 3 of 5 | Does Regenerative Coffee Taste Better? (Lucia Reid)
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Episode Description
This is episode 3 of a 5-part series on The Daily Coffee Pro Podcast by Map It Forward with agroecologist and newly graduated master’s researcher Lucia Reid. In this series, we’re exploring how regenerative management practices influence coffee quality.
In this episode, Lee and Lucia discuss the results of Lucia's research.
After defining regenerative management and unpacking what “quality coffee” actually means, Lucia shares what her research found when comparing farms across the regenerative spectrum.
The answer is not simple.
This conversation explores how regenerative systems influence coffee quality, not just in terms of cup score, but in consistency, resilience, and long-term production potential. Lucia explains how some regenerative farms showed strong quality outcomes, while others did not, highlighting that success depends on how systems are implemented, not just the label applied.
We also explore the role of environmental factors, management decisions, and time in shaping outcomes. The findings challenge the assumption that regenerative automatically equals better quality, while also reinforcing that conventional systems are not necessarily more reliable in the long term.
This episode is about evidence, not ideology.
Contact Lucia Reid here: