Making Coffee with Lucia Solis

#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship

March 10, 2020 Lucia Season 1 Episode 14
Making Coffee with Lucia Solis
#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship
Chapters
Making Coffee with Lucia Solis
#14: George Howell on Cup of Excellence, Coffee Pricing and Craftsmanship
Mar 10, 2020 Season 1 Episode 14
Lucia

Join me in listening to this conversation with George Howell, where we cover topics such as Cup of Excellence, coffee pricing, processing styles, craftsmanship, additives in processing, kamikaze farmers, and much more.

George was awarded the Lifetime Achievement award from the SCA in 1996, even before he helped found the Cup of Excellence program in 1999. He's accomplished a lot towards improving coffee quality and educating consumers on several fronts. What I admire most is that he continues to be an advocate for quality. He's been in the industry 46 years and I was surprised to learn that he continues to travel to maintain his relationships with coffee producers, and visits Antigua every year.

Even though George has had a longer career in coffee than me, and we approach coffee from different points of view and with different backgrounds, I was surprised to learn how much we have in common regarding coffee processing.

Thanks for listening!

Show Notes

Join me in listening to this conversation with George Howell, where we cover topics such as Cup of Excellence, coffee pricing, processing styles, craftsmanship, additives in processing, kamikaze farmers, and much more.

George was awarded the Lifetime Achievement award from the SCA in 1996, even before he helped found the Cup of Excellence program in 1999. He's accomplished a lot towards improving coffee quality and educating consumers on several fronts. What I admire most is that he continues to be an advocate for quality. He's been in the industry 46 years and I was surprised to learn that he continues to travel to maintain his relationships with coffee producers, and visits Antigua every year.

Even though George has had a longer career in coffee than me, and we approach coffee from different points of view and with different backgrounds, I was surprised to learn how much we have in common regarding coffee processing.

Thanks for listening!