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2min chapter
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Making Coffee with Lucia Solis
Intro
This chapter discusses the complexities of coffee fermentation, focusing on the use of microbial starters like kombucha SCOBY. It emphasizes a minimalist approach while encouraging coffee producers to intentionally explore diverse fermentation methods, contrasting traditional practices in the beverage industry with wild fermentation techniques in coffee.
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