Some of the questions in this episode:

What typically happens to the water, along with cascara and whatever else is part of a fermentation, after the fermentation has been completed?
Cascara is sometimes processed into a secondary product, cascara tea. Are there other secondary products that are made?
As a roaster, what should we put on our bags to better point towards the farm?
What's the consensus on adding flavor descriptors to bags? Do or don't?
How can I store coffee cherry for 2–3 days without creating high damage?

Resources:

Inquiries about coffee sales or future Fermentation Training Camps: info.luxiacoffee@gmail.com

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Cover Art by: Nick Hafner
Into song: Elijah Bisbee

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