#53: Reforesting, Finding Your People & The Hidden Cost of Coffee Production w/ Mark from Finca Rosenheim
Making Coffee with Lucia Solis
How to Expand Your Coffee Business to New Markets
Last year, we produced dosientas ores, which was 200 hours of fermentation in it. That's what we do around, yeah, my microlot. And so I'm happy we just send like the three last bags of our dosienta ores. We send it to Vietnam and we've established a new relationship there. It's the first time that we give our sent a coffee to Asia. So I'm very excited about that. Nothing in America yet, but it's interesting that I've finally been able,. or it's, you know, exciting that I finally been able to sell my microlots.
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