In this episode, David Nilsen talks with barista and mixologist Charlene Cabioch about using coffee and cacao in cocktails, what happens during barista competitions and mixology competitions, and the role of curiosity in professional development.

In this episode we talk with Franz Zeimetz of Lost Origin Coffee Lab and Casa Bruja brewery and Jaime Pérez of Bocao chocolate, all from Panama. We discuss the state of craft chocolate, craft beer, and coffee in Panama, and a series of experiments and collaborations they've pursued between these three worlds. Franz has used raw cacao fruit from Jaime in a mixed-fermentation Saison, and is experimenting with various cacao and coffee fermentations.

In this episode we talk with Kyle Bellinger of Osito Coffee who imports both coffee and cacao from Colombia to North America and Europe and Hans Westerink of Violet Sky Chocolate and Cloud Walking Coffee in South Bend, Indiana. I talked with Kyle and Hans recently about these amazing crops, what they have in common, and what the industries can learn from each other.

Craft brewers and bean to bar chocolate makers are using coffee in exciting ways in their creations. Here we talk to brewers, chocolate makers, and coffee roasters and the synergies between these culinary arts.