What happens behind the scenes at a coffee roasting plant? In this round table, we explore the reality of those who have chosen the path of entrepreneurship in the world of coffee in Portugal. We bring together three different perspectives: the scale and legacy of the Portela Cafés with Jorge Marçal, technical precision and the independent spirit of Senzu Coffee with Diogo Amorim, and the vast experience of Daniel Riou of Buraca Roasters.

From the logistics of importing green coffee to educating the end consumer, we will discuss operational obstacles, the evolution of the Portuguese market and what is needed to maintain quality and consistency in a constantly growing sector.

An essential talk for professionals, aspiring roasters and curious people who want to understand what goes from the sack to the roasted grain.