Has coffee processing gone too far, or is traditional terroir clinging to the past? In this episode of the Cupping Table Podcast, host David Paparelli sits down with Vicente Mejia, founder of ClearPath Coffee, to unpack the evolving world of Colombian specialty coffee and the launch of the 2nd Colombia Legends Auction.From the controversial rise of co-fermentation and ”three-dimensional coffees” dominating the World Barista Championship to the brutal realities of farm financing and the disappearing 85-point ”middle class” of specialty coffee, Vicente pulls back the curtain on what it really takes to bring ultra-rare lots to the global stage.In this episode, we cover:- Why ClearPath chose an invitation-only format over traditional competitions- The friction between traditional washed coffees and modern fermentation techniques- How the Colombian coffee federation initially rejected naturals and honeys- Why the specialty coffee market is splitting into cheap blends vs. hyper-luxury lots- What makes rare varieties like Eugenioides, Wush Wush, and Laurina worth the obsessionRegister for the Colombia Legends Auction (November 16) & Order Sample Sets: www.mcultivo.comTIMESTAMPS:0:00 – Can coffee processing go too far?1:00 – Welcome back Vicente Mejia (ClearPath Coffee)2:15 – Why an invitation-only auction instead of a competition?5:30 – Curation, trust, and working with 15 legendary producers9:45 – The untold reality of coffee financing and bank collateral in Colombia15:10 – The co-fermentation debate: Are competitive lots here to stay?19:00 – Eugenioides, Geishas, and the return of hyper-clean terroir23:45 – History rhymes: When honeys and naturals were considered ”illegal”27:10 – The disappearing middle: Why 85-86 point coffees are dying out32:40 – How to cup the auction lots & final details