The Power of Naturally Sweet Coffee | Maria Mejia, MSx ’24

Change your life and Jose’s life thousands of miles away with one simple choice: by drinking Specialty Coffee. When farmers pick only the ripest coffee cherries and the beans of these cherries are then roasted to bring out their natural sweetness, the result is Specialty Coffee which has the power to uplift growers, roasters, and everyone else along the supply chain. Best of all, you can actually taste the difference!
Speaker: Maria Mejia, MSx ’24
The LOWkeynotes Program features a series of nine-minute ‘keynote-style’ presentations from Stanford Graduate School of Business students about an idea they think could change lives, organizations, and the world. This presentation was delivered for the March 2024 LOWkeynotes season.

[@NoahM.Angell-sd4ez]

If this was a Netflix show, I'd binge-watch the entire season.

[@MargaritaLopez-flor]

Hoy probé café especial y la diferencia es inmensa; no es amargo !!! Me encantó.
Today I tried the special coffee and what a difference; it’s not bitter!!! Loved it.

[@kafelomaverdekafelomaverde4985]

Interesante, si es el café una 🍇🍇 fruta, ☕☕ desde mañana pregunta ❓ está taza de café es dulce natural o tiene 🍡 🍡 🍡 🥞 añadidos...?
Saludos desde Colombia...
Buenas conferencia 🤠