In this conversation with Dr. Aimee Dudley, a researcher on coffee fermentation and its relationship to native ecosystems, they delve into the complexities of cultural identity in coffee. They discuss the significance of terms like native, indigenous, and local, while emphasizing their societal implications. The dialogue examines the ethical dimensions of coffee sourcing, urging a reassessment of historical narratives in coffee production. Dudley’s insights reveal how much is lost when coffee is removed from its native environment, highlighting vulnerable producer dynamics.
