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Episode Description
This episode explores why coffee is only fifteen years into a fermentation revolution that wine and bread went through millennia ago, what's actually happening inside the tank when microbes multiply into billions on their own, and why farmers who used to ferment as fast as possible are now trying to do the opposite.
Part of The Coffee Producer Toolkit, a series made in collaboration with Lucia Solis, it will help you understand coffee farming better than most professionals you'll meet at a trade show.
Each episode takes one part of the farming business — agronomy, processing, fermentation, storage, quality, sales — and lays out what the best farms are actually doing.
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Related podcast episodes:
Lucia:
- #72: Planning Your First Coffee Fermentation Trials? Start Here.
- #76: How Commercial Microbes Threaten The Coffee Industry
- #80: How Microbiology Can Explain Beginner's Luck
James:
People mentioned in the episode:
- Lester Lerner, Old Willow Coffee, Colombia
- Victor Chala, Palma Rosa, Colombia
- Fridolin Stocker— Mount Sunzu, Zambia
- Shyira washing station, Rwanda
- Evangelos Filippatos, La Cabra
- La Cabra, Copenhagen
- Helen Riley — Novonesis
- Gunne Øregaard — Novonesis
- Franz Zeimetz — Lost Origin Coffee Labs, Panama
- Alejandra Rodríguez Delgado — Hacienda San Pedrito, Puerto Rico
- Gustavo Arroyo — Rancho Contento, Puerto Rico
Resources:
- pH meter & buffer
- Thermometer
- Novonesis Pichia yeast
- Novonesis Lactobacillus bacteria
- Pressure washer
- Fermentation Log Sheet
- Yeast’s impact on the environment in research on vineyards
- Sprudge Best Of Panama coverage
- Lucia’s Fermentation Training Camp
- Coffee Wet Mill Sanitize
- Opciones para la desinfección del beneficio
Lucia's Favorite Tools:
The Coffee Producer Toolkit is made possible by these leading coffee organisations:
The Coffee Quest | BWT | Descamex | InterAmerican | Pinhalense | Novonesis | GrainPro
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