Feedback Imbalance in Specialty Coffee: Who’s Listening?
The coffee world thrives on critique—until it doesn’t. In specialty coffee, feedback is the lifeblood of quality, yet its flow is anything but equal. Producers, often working in remote regions with thin margins, crave input to refine their craft. Roasters, meanwhile, wield taste authority like a badge of honor, sometimes dismissing feedback as a threat to their expertise. This asymmetry isn’t just a cultural quirk—it’s a systemic gap that shapes who gets heard and who gets left in the dark. Producers are the unsung heroes of this equation. They need precise, actionable feedback to improve moisture levels, fermentation techniques, or…