#70: What do coffee cascara and rose wine have in common? Roasted coffee labels, batching your cherries over multiple days
Making Coffee with Lucia Solis
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Water Access and Cascara Innovations
This chapter examines the impact of geographical location on water access for coffee producers, discussing the implications for fermentation processes. It highlights the potential of cascara as a value-added product while addressing the challenges in processing and handling it safely. The episode also explores the unconventional idea of converting coffee cascara and fermentation water into wine or vinegar, weighing the practical difficulties involved.
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