Insights from recent episode analysis
Audience Interest
Podcast Focus
Publishing Consistency
Platform Reach
Insights are generated by CastFox AI using publicly available data, episode content, and proprietary models.
Most discussed topics
Brands & references
Total monthly reach
Estimated from 27 chart positions in 27 markets.
By chart position
- 🇬🇧GB · Food#5430K to 100K
- 🇨🇦CA · Food#1405K to 30K
- 🇩🇪DE · Food#1585K to 30K
- 🇺🇸US · Food#1935K to 30K
- 🇧🇷BR · Food#19100K to 300K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
317K to 1.0M🎙 ~2x weekly·80 episodes·Last published 2mo ago - Monthly Reach
Unique listeners across all episodes (30 days)
633K to 2.0M🇧🇷15%🇲🇽15%🇮🇩15%+24 more - Active Followers
Loyal subscribers who consistently listen
253K to 805K
Market Insights
Platform Distribution
Reach across major podcast platforms, updated hourly
Total Followers
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Total Plays
—
Total Reviews
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 10 epsHosts
Recent guests
Recent episodes
#79: Farm First: Lalo Perez on Long-Term Coffee Health
Apr 6, 2026
1h 39m 48s
#78: What Is Specialty Coffee? And Who Gets To Define It?
Mar 18, 2026
44m 41s
#77: The Most Challenging Harvest We've Had
Dec 24, 2025
30m 49s
#76: How Commercial Microbes Threaten The Coffee Industry
Nov 16, 2025
1h 16m 03s
#75: Getting Great Water for Coffee
Aug 14, 2025
1h 13m 39s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 4/6/26 | #79: Farm First: Lalo Perez on Long-Term Coffee Health✨ | coffee healthagronomy+3 | Lalo Perez | Ikaria CoffeeBiofilia+2 | — | coffeesustainability+3 | — | 1h 39m 48s | |
| 3/18/26 | #78: What Is Specialty Coffee? And Who Gets To Define It?✨ | specialty coffeefermentation+3 | — | Listers MoviePluribus | — | specialty coffeefermentation project+3 | — | 44m 41s | |
| 12/24/25 | #77: The Most Challenging Harvest We've Had✨ | coffee harvestfermentation+3 | — | Healthy Coffee Video | — | coffeeharvest+4 | — | 30m 49s | |
| 11/16/25 | #76: How Commercial Microbes Threaten The Coffee Industry✨ | coffee industrycommercial microbes+3 | — | SprudgeLuxia Coffee+2 | — | coffeemicrobes+4 | — | 1h 16m 03s | |
| 8/14/25 | #75: Getting Great Water for Coffee✨ | water qualitycoffee flavor+3 | James | — | — | coffeewater+5 | — | 1h 13m 39s | |
| 7/14/25 | #74: Supply Chain Reflections: Consulting Insights from Farm to Roaster w/ Luke Waite✨ | supply chaincoffee consulting+3 | Luke Waite | Pomelo bookPomelo Coffee Consulting | — | coffeesupply chain+5 | — | 1h 10m 54s | |
| 6/18/25 | #73: Cultivating Identity: A Life Forged by Migration and Fermentation✨ | migrationcoffee history+3 | — | — | — | coffeemigration+3 | — | 1h 04m 30s | |
| 5/26/25 | #72: Planning Your First Coffee Fermentation Trials? Start Here.✨ | coffee fermentationyeast+4 | — | Patreon | — | coffeefermentation trials+5 | — | 42m 33s | |
| 5/1/25 | #71: How to De-Funkify Your Naturals and Get Them to Dry Faster.✨ | coffee processingfermentation+3 | Tom | Sweet Maria’s | Vietnam | coffeenaturals+4 | — | 1h 00m 20s | |
| 4/15/25 | #70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days✨ | coffee processingcascara+4 | — | cascaracascara tea+3 | — | cascararose wine+5 | — | 44m 26s | |
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| 3/30/25 | #69: Whole Coffee Cherry Fermentations—The Multiple Paradoxes of Naturals | This episode is a final harvest update and the behind the scenes of performing whole cherry fermentation with various microbes in an attempt to create a Dry Process/Natural coffee that I want to drink. Resources: Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here w... | 48m 22s | ||||||
| 12/3/24 | #68: Fermentation vs. Germination: A Look at The Seed From The Inside, Out | I have wanted to make this episode for a long time, but I wasn't sure how to make it work. Finally some research for Dr. Flavio Borem helped crack the topic for me and the result is today's new episode. Things we discuss on this episode: Washed processed that tastes like a naturalProcess-forward coffees, funky coffeeNeutral processing The need for speed, & gentle dryingDrying is not just removing waterBiggest producer mistakes, not upgrading the dryingFallacy of terroir Su... | 36m 59s | ||||||
| 9/4/24 | #67: Addressing Climate Collapse & Coffee Labor in Brazil with Ana Luiza of Fazenda Mió | In this episode we talk about: How Ana decided to join the family business after pursuing a career in art.The advantages and drawback of growing coffee in a "Full Sun" system.The future of coffee picking and the role of Mechanical Harvesters.Brazil's 6 different biomes.How technology helped Brazil jump from 6 coffee bags/hectare in 1960 to 29 bags/hectare in 2023How climate change has affected the cropHow Precision Agriculture is helping the farm use resources efficientlyTattoos!Resour... | 1h 00m 19s | ||||||
| 8/23/24 | #66: Winemaker Tools for Coffee Producers: Sugar & Acid Additions, Co-Fermentation w/ Fruit | I was going to create a new episode about Infused vs Inoculated Coffees, but much of what we established back in Episode #39 is still relevant. So I am pulling a Taylor Swift and going to re-release a new version of episode 39, keeping what still works and adding some new perspectives from the last 3 years. In this episode I talk about: The sugar and acid additions that French and California winemakers useHow adding mango to a fermentation tank is completely different from adding passion fr... | 1h 06m 18s | ||||||
| 7/24/24 | #65: To Blend or Not to Blend? Wine Vintages, and Harvest Update. | On today's episode I will be updating you on the coffee we made this harvest season and speaking of the importance of blends. If you’ve listened to even 1 other episode of this podcast, you’ll know that I'm usually trying to discourage the coffee industry from blindly adopting wine culture. Usually I share my thoughts that adopting a wine model benefits consumers more than producers and further accentuates inequality between the coffee buyers and coffee producers. Usually I believe the wine m... | 37m 48s | ||||||
| 7/4/24 | #64: What Kind of Coffee Lover am I? How Much am I Willing to Pay for a Cup of Coffee? | This episode also comes on the heels of our recent trip to London. Our very first stop was the Nagare coffee shop in Shoreditch in North London. Nick and I do what we usually do when we step into a coffee shop and order the pour overs. They had 2 different coffees on the menu for a pour over so we got one of each and sat back at our cute little table in a cozy cafe, and it was only when we looked down at our empty Kinto ceramic cups that we finally realized we had paid 18£ ($23 dollars!... | 35m 02s | ||||||
| 5/20/24 | #63: Terroir For Busy People | Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Cover Art by: Nick Hafner Into song: Elijah Bisbee Support the show | 37m 14s | ||||||
| 4/30/24 | #62: The Commercial Yeast vs Wild Microbes Debate w/ Pranoy of Kerehaklu | Today I bring you a third installment with Pranoy from Kerehaklu. In this new episode we talk about: The pros and cons of commercial strains vs wild microbesThe over-complication of fermentationsThe drawback of high altitude farmingThe drawback of honey processAn alternative to adding fruit to your tank Terroir vs Ecological nichePranoy's approach to cultivating his local microbesAnd much more... RESOURCES #56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaia... | 1h 36m 06s | ||||||
| 4/22/24 | #61: Coffee Fermentation Review with Ashley Rodriguez of Boss Barista | RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.comBoss Barista Substack Boss Barista Podcast Support the show on Patreon to join our live Discord hangouts, and get access to research papers, transcripts and videos. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Cover Art by: Nick Hafner Into song: Elijah Bisbee Support the ... | 52m 19s | ||||||
| 12/15/23 | #60: Thermoshock, Where Does Citrus Flavor Come From & How To Find Your Fermentation Soulmate | In this listener Q&A episode we talk about: How to use ThermoshockDoes drying pull sugar out of the seed?What labels are important on a coffee bag?How do I prepare my coffee?How to know if you've hit "The One" on a fermentation trialHow do citrus flavors get into coffee?How did a coffee from Panama fool a listener into thinking it came from Ethiopia? RESOURCES Inquiries about coffee samples or future Fermentation Training Camps: info.luxiacoffee@gmail.com https://www.mdpi.com/2304... | 49m 17s | ||||||
| 11/21/23 | #59: What's Altitude Got To Do With It? Microbes & Meters Above Sea Level | In this new episode I talk about: A review of how dry process and wet process are differenthow microbes get into our fermentationsWhat I look for in a coffee label, 4 key elementshow I’ve changed my mind about descriptive processing labelsstudies showing contradictory results when they look at altitude in different countries. The Altitude of Coffee Cultivation Causes Shifts in the Microbial Community Assembly and Biochemical Compounds in Natural Induced Anaerobic Fermentations RESOURCES Inq... | 41m 29s | ||||||
| 10/5/23 | #58: Direct Trade & Other Misleading Labels w/ Natali from Nachteulen Coffee | In this new episode with Natali we talk about: Growing up in a coffee producing country, but finding coffee later in lifeFalling into the specialty coffee rabbit holeThe challenges of running a small business while keeping full time jobsDirect trade, fair trade and single originHow Natali chooses what information to put on her roasted coffee bagsWhy Decaf is important for night owls & coffee loversEducating new marketsRESOURCES Inquiries about coffee samples or future Fermentation Trainin... | 49m 21s | ||||||
| 9/12/23 | #57: Will Frith Solves Terroir & Other Lessons From Vietnam | You cannot utter a sentence about Vietnam specialty coffee without including the name Will Frith. In this new episode we talk about: Will’s journey from a coffee purist to being more reasonableMeeting people where they areThe importance of a middle class to support a new coffee categoryWill’s rule of thumb for cheap coffeeWhat he drinks in the morningBeing careful to not bring a western mindset to VietnamFrench occuption and the resulting mash-up cultureRESOURCES Inquiries about coffee... | 1h 01m 25s | ||||||
| 8/29/23 | #56: Finding Work/Life Balance as a Coffee Producer w/ Pranoy Thipaiah from Kerehaklu in India | Today I bring you a long overdue second conversation with Pranoy from Kerehaklu in India. His first appearance on the podcast was EP#34 in May 2021 I have been wanting to catch up with Pranoy for more than 2 years, and after spending a week together processing coffee and learning we were able to sit down in Jakarta after the intense week of FTC and talk. In this new episode we talk about: How he has found new markets to export his coffeeAdvice for producers attending coffee Expos like S... | 1h 17m 47s | ||||||
| 8/15/23 | #55: Coffee Waste, A Feminine Approach, & Confident Processing–With Rani Mayasari | Today I bring you a conversation with an extraordinary producer: Rani from Java Halu in Indonesia. I do not use this word lightly. Rani is a truly exceptional person and my new coffee crush. I met her because she was the only woman who attended FTC Indonesia in June. Each previous FTC has been minimum 50% female, this is very important to me because so many coffee spaces are still very male dominated. During our plan for FTC Indonesia, I handed over many of the logistics to the Bandung ... | 50m 34s | ||||||
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Chart Positions
30 placements across 27 markets.
Chart Positions
30 placements across 27 markets.