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17min chapter
#36: Lactic Acid 101—Rejecting Inoculation, Fermentation Fight Club & Defining Rot
Making Coffee with Lucia Solis
Reevaluating Coffee Fermentation Techniques
This chapter explores the intricacies of coffee fermentation methods, focusing on the advantages of pulped coffee over whole cherries to enhance flavor and streamline processes. It also addresses the need for clearer terminology in the industry and examines how evolving flavor preferences influence production practices.
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